Vegetable Pad Thai Lettuce Wraps with Tempeh
How has this year been treating you so far? Did you make any resolutions, and if so, how are they going? Like a lot of people, Aaron and I have been making an effort to eat more salads and fresh vegetables—not the easiest feat when big bowls of pasta are calling our names. Aside from our weekly bakery splurge (hey, you gotta live a little!), we’ve been making good on this most meals, which I think has a little something to do with one of my salad tricks: add noodles to your greens! These Vegetable Pad Thai Lettuce Wraps have been a weekly staple for us because a) they have noodles!, b) they have this perfectly salty-sweet 3 ingredient sauce that I want to put on everything, and c) they come together in under 30 minutes.
The thing I love about these lettuce wraps, in addition to everything I just noted, is that you can eat a lot of them without feeling too full or low energy afterwards. (That’s never the case for me when I get Thai take-out.) We like to pile our wraps high with rice noodles, warm Pad Thai filling, crumbled tempeh, crushed peanuts, chopped cilantro, a squeeze of fresh lime, and sriracha for heat. Eating them is messy to be sure, but it’s nothing a few extra napkins can’t fix.
Vegetable Pad Thai Lettuce Wraps with Tempeh
Vegetable Pad Thai Lettuce Wraps with Tempeh
Serves: 4
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Easy vegan Vegetable Pad Thai Lettuce Wraps with a protein-packed tempeh filling and a super simple 3 ingredient sauce. This recipe takes under 30 minutes to prepare!
Cuisine: Vegan Servings: 4
Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 mins
Easy vegan Vegetable Pad Thai Lettuce Wraps with a protein-packed tempeh filling and a super simple 3 ingredient sauce. This recipe takes under 30 minutes to prepare!
Instructions
- Make the sauce: Add all of the ingredients to a small bowl and stir to combine. Set aside.
- Cook the filling: Heat a large skillet over medium heat. Add the sesame oil and then the tempeh to the skillet and cook until golden, about 3-5 minutes. Add the broccoli and cook until tender but crisp, about 3 minutes. Add the bean sprouts, 2 of the sliced scallions, and garlic. Cook for 2 minutes, stirring every 30 seconds. Add the sauce and stir to evenly coat. Season with sea salt to taste. Remove the pan from the heat.
- Assemble the wraps: Layer the lettuce leaves with the rice noodles, tempeh filling, peanuts, cilantro, remaining scallion, and a squeeze of fresh lime juice. Drizzle with sriracha.
Notes [3]
Leftover Pad Thai filling will keep for 3-5 days in the fridge.
Peanut oil is also delicious in place of the toasted sesame oil
I used thin rice noodles (my favorite!), but feel free to use thicker Pad Thai-style rice noodles if you prefer them.
Copyright © 2023 Amanda Maguire for Pickles & Honey
