As part of my Sunday meal prep, I made this easy veggie Pad Thai using pre-spiralized beet noodles, shredded carrots, and soba noodles. I also pan fried some tempeh as my protein.
Ingredients
- 1 package beet spiralized noodles (I get mine at Market Basket)
- 1 bundle soba noodls (package usually comes with three bundles)
- 2 large carrots
- 2 tbs peanut butter
- 1 tbs soy sauce
- 1/2 tbs sesame oil
- 2 tsp rice vinegar
- 1 tsp minced/crushed garlic
- 1 tsp ginger paste
- 1/4 cup hot water
- Dash of fish sauce (optional)
- 1 package tempeh
- Peanuts or nuts of choice for topping
- Green onions for topping
- Salt
Directions
Wash and peel the rough skin off of the carrots. Using a peeler, peel the carrots into long strips. Place into a bowl with the beet noodles.
Bring a pot of water to a boil. Once boiling, add the soba noodles and cook for three minutes. Drain and rinse with cold water to prevent them from sticking. Add them to the beets and carrots.
In a cup, mix together the peanut butter, soy sauce, rice vinegar, sesame oil, fish sauce, garlic, and ginger. Whisk in the hot water to thin out the sauce. Pour the sauce over the noodles and mix together so that the noodles are well coated.
Cut the tempeh into slices. In a pan over medium heat, heat up some olive oil. Add the tempeh and a splash of soy sauce and let it cook until crispy for about seven to ten minutes.
Serve the pad thai with the tempeh, sliced green onions, and crushed up nuts if desired.
Watch the entire preparation in the Youtube video below!