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Tempeh Pad Thai With Broccoli and Corn

Published October 16, 2018
2 minute read
Tempeh Pad Thai With Broccoli and Corn
Published October 16, 2018
2 minute read
In This Article

Active time: 25 minutes Total time: 30 minutes

Tempeh adds nutty flavor and 9 grams of protein to this Thai-inspired takeout favorite. Be sure to read labels when buying fish sauce; some brands contain a lot more sodium than others; one of the lowest in sodium is Tiparos brand.

Tempeh Pad Thai With Broccoli and Corn

Ingredients

  • 6 ounces (170g) dry brown rice pad Thai noodles
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon tamarind concentrate (such as Tamicon)
  • 1 1/2 tablespoons coconut or safflower oil
  • 6 ounces (170g) tempeh, cut into bite-size strips
  • 2 large garlic cloves, sliced
  • 2 cups (200g) chopped cabbage
  • 1/2 medium red bell pepper, thinly sliced
  • 1/2 cup (88g) fresh corn (shaved off 1 cob)
  • 2 large eggs, beaten
  • 3 green onions, thinly sliced
  • 1/4 cup (5g) chopped cilantro
  • 1 lime, cut into quarters

Directions

Prepare the noodles according to package instructions, erring on the side of slightly underdone (the noodles will continue to cook when stir-fried). Drain, rinse with cool water and set aside.

In a small bowl, combine 2 tablespoons (30ml) hot water with the brown sugar, fish sauce, Sriracha and tamarind. Stir and set aside.

Heat the oil over medium-high heat in a wok or large, nonstick sauté pan. Add the tempeh and stir-fry until browned in places, 2 minutes. Add the garlic and stir-fry until fragrant, 20 seconds. Add the cabbage, bell pepper and corn and stir-fry until the cabbage is wilted and tender, 2 minutes.

Push the tempeh and vegetables to the side of the pan. Add the eggs and stir-fry until just cooked, 1 minute. Add the noodles and sauce mixture to the wok and stir-fry everything together until the noodles sear in places, 1–2 minutes. Add the green onions and toss to combine. Divide the noodles among 4 bowls and sprinkle with the cilantro. Serve with lime wedges on the side.

Serves: 4 | Serving Size: 1 1/2 cups

Nutrition (per serving): Calories: 375; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 93mg; Sodium: 302mg; Carbohydrate: 50g; Dietary Fiber: 6g; Sugar: 7g; Protein: 17g

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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