Purple Pad Thai

Purple Pad Thai

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dinner

Our friend and health coach Maria Marlowe teaches us that typical meals can be transformed into plant-based healthy wonders with just a few tweaks. In this version of purple pad thai, we load it up with vegetables, use brown rice noodles and kick up the spice. You definitely want to try this dish for a healthy and delicious Pad Thai!

Winter Recipes Fall Recipes Comfort Foods Gluten-Free Soy-Free High-Protein Leafy Greens Nuts Hearty Vegetables Tempeh Dinner
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
698
FAT
34g
CARBOHYDRATES
75g
PROTEIN
29g

MAIN INGREDIENTS

  1. 1/3 cup peanut butter
  2. 1/8 cup tamari
  3. 2 garlic cloves, peeled
  4. 1 green onion
  5. 1 knob fresh ginger
  6. 1 teaspoon red pepper flakes
  7. 1 lime
  8. 1/4 cup water*
  9. 1 tablespoon sesame oil
  10. 1 package tempeh
  11. 2 cups shredded red cabbage
  12. 2 carrots
  13. 4 tablespoons sunflower seeds
  14. 8 oz. brown rice noodles
  15. *not included
  16. 1 cup crimini mushrooms

TOOLS

  • Large Sauté Pan
  • Medium Pot

INSTRUCTIONS

1
Prep: Rinse and dry the produce. Cut the tempeh into 1/2 inch cubes. Roughly chop the mushrooms. Mince the garlic. Peel and grate the ginger. Slice the green onion into thin rounds discarding the bulb. Peel the carrots and slice into 1/4 inch rounds, discard the tops. Slice the lime in half and juice into a small bowl and set aside.
2
To make the dressing, combine the peanut butter, tamari, garlic cloves, green onion, ginger, red pepper flakes, lime juice and 2 tablespoons of water in a blender. Blend on high until you have a smooth consistency, adding more water to thin out as needed.
3
To cook the noodles, boil a pot of water and add the brown nice noodles. Remove from heat, cover and let sit until cooked through, about 8-10 minutes. Drain the noodle and rinse under cold water to stop the cooking process.
4
Heat the sesame oil in a large sauté pan over medium low heat. Add tempeh cubes and mushrooms and stir occasionally until mushrooms are wilted and tempeh is golden, about 5 minutes.
5
Add carrots and cabbage, with a pinch of salt and 2 tablespoons water. Stir together until cabbage is slightly wilted, about 5 minutes.
6
Add the cooked noodles to the pan and stir to incorporate. Pour half of the dressing and stir. To serve, top with additional dressing and sunflower seeds. Enjoy!