Vegan Pad Thai with Kale (Healthy & Easy)

Vegan Pad Thai with kale, peas, and fresh herbs. This 30-minute, veggie-loaded twist on the classic is balanced, vibrant, and satisfying.

Course Main Course

Cuisine Thai

Prep Time 15

Cook Time 15

Total Time 30

Servings serves

Calories 684kcal

8 oz dry rice noodles (225g)
1 tablespoon vegetable oil
1 yellow onion diced
10 oz tempeh cubed, 285g
4 carrots peeled and sliced into matchsticks
4 cups fresh kale leaves stems removed and roughly chopped (about 1/2 a large bunch), 120g
10 oz frozen peas (280g)

Bring a large pot of water to a boil and cook the rice noodles according to package directions. Drain and set aside.
In a small bowl, whisk together the peanut butter, lime juice, water, maple syrup, soy sauce, garlic, and red pepper flakes (if using) until smooth. Add a splash more water to thin if needed.
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté for 2 minutes. Add the cubed tempeh and cook for another 2 minutes until lightly browned. Stir in the carrots, kale, and peas. Cook, stirring occasionally, for 3–5 minutes or until the kale has wilted and the carrots are crisp-tender. Add a tablespoon of water at a time if the mixture starts to stick.
Add the cooked noodles to the skillet and pour over the peanut sauce. Toss everything together until well coated and heated through. Season with additional soy sauce to taste.
Divide the Pad Thai between bowls. Top with sliced cucumber, chopped cilantro, green onions, crushed peanuts (if using), and lime wedges.

This recipe first appeared on My Plant Based Plan and is an adaptation of a recipe from the Forks Meal Planner.