Tempeh Pad Thai With Broccoli and Corn

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