Main Course

Vegan High Protein Pad Thai

10 Min2 PortionsSimple Rate

34g Protein
653 kcal
76g Carbs
22g Fat

Per serving

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Ingredients

2 serv.
  • Main ingredients
  • 200 g Rice noodles
  • 200 g Tempeh
  • 1 Piece Broccolisomething
  • 0.25 Piece Bell pepper
  • 0.5 Piece Carrot
  • 1 Piece yellow chili
  • Spices & Aromatics
  • 1 Piece Gingerlarge daumen
  • 4 Toes Garlic
  • Sauce
  • 1 tbsp Curry Paste
  • 1 tbsp Miso Paste
  • 1 tbsp peanut butter
  • 1 Piece Limejuice
  • 300 ml waterpossibly more
  • 100 ml Coconut milklight
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Instructions

  1. Prepare tempeh

    Start with the tempeh and add all the ingredients to a pan.

  2. Boil

    Bring to a boil over medium heat with the lid on, and stir when the pasta has softened.

  3. Let simmer

    Simmer until the vegetables are soft, adding water if necessary.

    Add more water as needed for the right consistency.

  4. Serve

    Enjoy and optionally portion for meal prep.

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Tips & variations

Vegetable Variation · Protein Alternative

  • Vegetable Variation

    Use other vegetables as available in the refrigerator

  • Protein Alternative

    Instead of tempeh, tofu or other plant-based proteins can also be used.

Tools I use

Large Pan 32cm, Large stainless steel cooking pot, Large Non-Stick Pan, Stainless Steel Whisk

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About this recipe

Ready in 10 minutes and perfect for meal prepping. A delicious combination of rice noodles, tempeh,…

Ready in 10 minutes and perfect for meal prepping. A delicious combination of rice noodles, tempeh, and fresh vegetables with a spicy Asian sauce.

A quick and protein-rich vegan Pad Thai that is perfect for meal prep. All ingredients go into a pan and are cooked together.

Sören

Hi, I’m Sören!

Vegan Online Fitness Coach · OWL

I help you with practical, vegan, high-protein recipes and clear strategies for your progress.

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