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Amazing 40-Minute Tempeh Pad Thai Lettuce Wraps

Tempeh Pad Thai Lettuce Wraps
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Enjoy the bright, tangy flavors of Pad Thai wrapped in crisp lettuce leaves with this plant-based Tempeh Pad Thai Lettuce Wraps recipe. It brings a fresh, lighter twist to a classic Thai favorite.

Ingredients

Scale
  • 1 (8-ounce) package tempeh, crumbled
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup tamarind paste
  • 3 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (or to taste)
  • 1/4 cup water
  • 4 ounces rice noodles, cooked according to package directions and drained
  • 1 cup bean sprouts
  • 1/2 cup chopped peanuts, for garnish
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1 lime, cut into wedges, for serving
  • 1 head butter lettuce or romaine lettuce, leaves separated and washed

Instructions

  1. In a medium bowl, toss the crumbled tempeh with soy sauce and sesame oil. Set aside.
  2. Heat the coconut oil in a large skillet or wok over medium heat. Add the garlic and shallot and cook until fragrant, about 1 minute.
  3. Add the tempeh mixture to the skillet. Cook, stirring occasionally, until the tempeh is lightly browned, about 5-7 minutes.
  4. Add the carrots and red bell pepper to the skillet. Cook for 3 minutes until slightly softened.
  5. In a small bowl, whisk together the tamarind paste, maple syrup, rice vinegar, lime juice, sriracha, and water to create the sauce.
  6. Pour the sauce over the tempeh and vegetables. Stir well to coat everything evenly. Cook for 2 minutes until the sauce thickens slightly.
  7. Remove the skillet from the heat. Gently fold in the cooked rice noodles, bean sprouts, half of the chopped peanuts, and half of the cilantro.
  8. Spoon the tempeh mixture into the lettuce cups.
  9. Garnish each wrap with the remaining peanuts and cilantro. Serve immediately with fresh lime wedges.

Notes

  • This recipe balances the deep flavors from Spoon with the fresh brightness from Sprout.
  • You can adjust the maple syrup and sriracha to match your preferred level of sweetness and heat.
  • For extra crunch, add some chopped cucumber to the filling.
  • If you do not have tamarind paste, you can substitute it with 2 tablespoons of lime juice mixed with 1 tablespoon of brown sugar, though the flavor will shift slightly.

Nutrition

Find it online: https://spoonsprout.com/tempeh-pad-thai-lettuce-wraps-recipe/