The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tempting tempeh pad Thai
Give in to tempeh-tation with our plant-powered twist on a Thai classic! Stir-fry satisfying chunks of tempeh with shallot, pepper and chilli, then simmer in a super-savoury stock with ginger, garlic and vegan oyster sauce. Oodles of noodles, coriander, lime and spring onion seal the deal.
SWK: Source of fibre
SWK: High protein
Plants 4
fake away
Serving size
Ingredients
- 1 chilli
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 pepper
- 3 shallot
- 200g tempeh (Soya) (Soya Beans, Water, Apple Cider Vinegar, Culture (Rhizopus))
- 1 handful of fresh coriander
- 3 spring onion
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 unwaxed lime
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 553
Protein: 33g
Carbs: 70g
Fat: 14g
Ingredients
- 5 shallot
- 2 pepper
- 2 x chilli
- 400g tempeh (Soya) (Soya Beans, Water, Apple Cider Vinegar, Culture (Rhizopus))
- 1 handful of fresh coriander
- 5 spring onion
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 unwaxed lime
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 541
Protein: 33g
Carbs: 68g
Fat: 14g
Tempting tempeh pad Thai
Give in to tempeh-tation with our plant-powered twist on a Thai classic! Stir-fry satisfying chunks of tempeh with shallot, pepper and chilli, then simmer in a super-savoury stock with ginger, garlic and vegan oyster sauce. Oodles of noodles, coriander, lime and spring onion seal the deal.
Cook time:
25 mins
Cuisine:
Asian
Food group:
Vegan
Allergens: Soya, Wheat, Celery
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Prep the veg & tempeh
- Peel and thinly slice the shallots, then deseed and thinly slice the peppers. Thinly slice the chillies (deseed for less heat), and cut the tempeh into 2cm chunks.
It's time to fry!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the shallots, peppers, chillies (to taste) and tempeh for 5 mins.
Boil the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
- Finely chop the coriander, and thinly slice the spring onions.
Ramp up the flavour
- Stir the ginger & garlic paste, tamari and oyster sauce into the frying pan and cook for 1 min.
- Crumble in the stock and pour in 150ml water (250ml water for 4 portions). Stir in the noodles and half the coriander, and squeeze in the lime juice (to taste). Cook for 1 min.
Dish up
- Sprinkle the remaining coriander and sliced spring onions over the pad Thai and serve.