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Pad Thai with Crispy Tempeh and Broccoli
Pad Thai with Crispy Tempeh and Broccoli
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Pad Thai with Crispy Tempeh and Broccoli

Preparation
35 MIN
Cooking
10 MIN
Sinking
15 MIN
Servings
4
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This crunchy pad thai recipe with tempeh is completely vegan!

Ingredients

Sauce

Pad Thai

Preparation

Sauce

  1. In a bowl, combine all of the ingredients. Set aside.

Pad Thai

  1. In a large bowl filled with warm water, plunge the rice noodles and let soak for 15 to 25 minutes or until softened.
  2. In a large non-stick skillet over medium-high heat, brown the tempeh in the oil on all sides until crispy. Season with salt and pepper. Drain on a plate lined with paper towel. Keep warm.
  3. In the same skillet, bring the sauce to a boil. Cook for 1 minute. Using tongs, transfer the noodles from the water directly into the skillet and toss to coat well in the sauce. Cook, stirring constantly, until the noodles are al dente. Stir in the broccoli and cook until just warmed through.
  4. Place the tempeh, bean sprouts, peanuts, green onions and lime wedges in separate serving bowls. Serve the pad Thai immediately and let your guests add their own toppings.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.