Pad Thai Style Noodles with Tempeh


SourceAdapted from: Delicious Living
Prep time
Cooking time30 minutes
Total time30 minutes


Serve with Sriracha sauce on the side for a spicier dish. Substitute roasted cashews for a twist. 


4 tablespoons
coconut oil (divided)
8 ounces
tempeh (cubed)
8 ounces
noodles, rice
shallot (peeled and sliced)
3 cloves
garlic (peeled and minced)
carrot (peeled and cut diagonally into 1/4'' slices)
8 ounces
bean sprouts
1/3 cup
cilantro (finely chopped)
scallion (sliced into 1/4'' pieces)
1/3 cup
peanuts (roughly chopped)
lime (for serving as wedges)
1/2 cup
lime juice
6 tablespoons
agave nectar
6 tablespoons
1 teaspoon
red pepper flakes


Combine lime juice, agave, tamari, and pepper flakes in a small bowl, stirring thoroughly. Place 2 Tbsp coconut oil in a skillet over high heat and add tempeh. Fry until lightly browned, about 3 minutes. Turn over and sear again. Drain on a towel, then cut into ½-inch cubes. In a large bowl, pour hot water over noodles to cover, separating with tongs or a fork. Let soak for 6–8 minutes, until softened. Drain. Place remaining 2 Tbsp coconut oil in a wok or large pot over high heat. Add shallots and garlic; stir 30 seconds. Add carrots and stir for 1 minute more. Add dressing mixture, stir well, and then add noodles and tempeh cubes. Stir gently, until thoroughly mixed. Remove from heat and add bean sprouts, tossing to combine. Pour into a deep platter and garnish with cilantro, scallions, and peanuts. Serve at once with lime wedges.