Tempeh Pad Thai With Cabbage and Corn

Tempeh Pad Thai With Broccoli and Corn

This Thai-inspired vegetarian stir-fry is a healthy riff on a takeout favorite.

The post Tempeh Pad Thai With Cabbage and Corn appeared first on MyFitnessPal Blog.

Tempeh Pad Thai With Broccoli and Corn

Tempeh adds nutty flavor and 9 grams of protein to this Thai-inspired takeout favorite (1). Be sure to read labels when buying fish sauce as some brands contain a lot more sodium than others.

Active time: 25 minutes | Total time: 30 minutes

Tempeh Pad Thai With Cabbage and Corn

Ingredients

6 oz (170g) flat, medium-width dry brown rice noodles (often described on package as “Pad Thai noodles”)
1 tbsp brown sugar
1 tbsp fish sauce
1 tbsp sriracha hot sauce
1 tbsp tamarind concentrate
1 1/2 tbsp coconut or safflower oil
6 oz (170g) tempeh, cut into bite-size strips
2 large garlic cloves, sliced
2 cups (180g) chopped green cabbage
1/2 medium red bell pepper, thinly sliced
1/2 cup (73g) fresh corn (shaved off 1 cob)
2 large eggs, beaten
3 green onions, thinly sliced
1/4 cup 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 tbsp 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: 369; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 3g ; Cholesterol: 103mg; Sodium: 339mg; Carbohydrate: 61g; Dietary Fiber: 6g; Sugar: 8g; Protein: 16g

Nutrition Bonus: Potassium: 406mg; Iron: 16%; Calcium: 9%; Vitamin A: 17%; Vitamin C: 74%

Published October 16, 2018; Updated October 2026

The post Tempeh Pad Thai With Cabbage and Corn appeared first on MyFitnessPal Blog.