Tiba Tempeh Smoky Pad Thai

This Pad Thai recipe is sweet, tangy, a little fiery, and packed with fresh crunch – plus, it’s completely plant-based.

Ingredients

125g Pad Thai rice noodles or flat rice noodles
11⁄2 tbsp tamarind paste
2 tbsp low sodium soy sauce
2 tbsp rice vinegar
2 tbsp pure maple syrup
1 tbsp fresh lime juice
1 tsp Sriracha (or more to taste)
2–3 tbsp oil
200g Tiba Tempeh Smoky Block, crumbled or cut into thin strips
1⁄2 onion, thinly sliced
2 garlic cloves, finely chopped
70g julienned carrots
120g bean sprouts
25g spring onions, sliced into 3cm pieces
10g fresh coriander, chopped (plus more for garnish)
30g roasted peanuts, roughly chopped
Lime wedges, extra coriander, extra bean sprouts, and chilli flakes (optional) for serving

Place noodles in a bowl and cover with boiling water. Soak for 5 minutes or until just tender, then drain and rinse under cold water.
In a small bowl, mix tamarind paste, soy sauce, rice vinegar, maple syrup, lime juice, and Sriracha.
Heat oil in a large pan or wok over medium-high heat. Add tempeh and cook for 5–6 minutes until golden and crisp.
Add onion, garlic, and carrots, cooking for 1–2 minutes.
Pour in the sauce, then add bean sprouts, tossing briefly.
Add noodles and toss gently until everything is coated and glossy.
Stir in spring onions and half the coriander.
Serve topped with remaining coriander, peanuts, and lime wedges. Add chilli flakes if you like heat.