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Vegan Pad Thai

Prep Time5 mins
Cook Time15 mins
Servings: 2 people


  • 100g tempeh or tofu
  • 1/4 red cabbage shredded
  • 1 small carrot julienned or spiralised
  • 1 red pepper finely sliced
  • 1 red chilli, sliced or half for less spice
  • 1 clove garlic peeled and minced
  • 2 inches ginger root peeled and minced
  • 2 spring onions, sliced whites of - save the greens for garnish
  • 1 handful bean sprouts
  • 100g dry rice noodles roughly 2 nests


  • 1/2 lime juice of
  • 1 tsp tamarind paste
  • 1 tbsp vegetarian fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp almond butter
  • 1 tbsp palm/coconut sugar or brown sugar


  • 2 spring onions greens of
  • 2 tbsp chopped cilantro/coriander
  • 1/2 lime cut in to wedges
  • 2 tbsp chopped peanuts or cashews


  • Boil a kettle and pour over the rice noodles in a large bowl. Let sit for 3 minutes and then drain and rinse with cold water. Set aside.
  • Heat 1 tbsp sesame oil (or another oil suitable for high heat) in a large wok. Add the ginger, garlic and chilli and cook for 2 minutes.
  • Slice your tempeh. Add to the pan and cook for another 3 minutes, until lightly golden.
  • Add the red cabbage, pepper, whites of the spring onion and carrot. Cook for another 3-5 minutes until the veggies are just starting to soften.
  • Meanwhile, whisk together the ingredients for the sauce in a small bowl.
  • Add the noodles, beansprouts and sauce to the pan and toss well to coat evenly in the sauce. Season if desired, but the sauce has plenty of salt in it already so I tend not to. Cook for 2 minutes until heated through.
  • Serve sprinkled with the greens of the spring onion, coriander, cashews and lime wedges.