Vegetable Pad Thai Lettuce Wraps with Tempeh | picklesnhoney.com #vegan #padthai #lettuce #wrap #lunch #dinner #recipe

Vegetable Pad Thai Lettuce Wraps with Tempeh

Vegetable Pad Thai Lettuce Wraps with Tempeh | picklesnhoney.com #vegan #padthai #lettuce #wrap #lunch #dinner #recipe

How has 2018 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 it’s snowy outside and those 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.

Vegetable Pad Thai Lettuce Wraps with Tempeh | picklesnhoney.com #vegan #padthai #lettuce #wrap #lunch #dinner #recipe

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 | picklesnhoney.com #vegan #padthai #lettuce #wrap #lunch #dinner #recipe

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Vegetable Pad Thai Lettuce Wraps with Tempeh

Vegetable Pad Thai Lettuce Wraps with Tempeh | picklesnhoney.com #vegan #padthai #lettuce #wrap #lunch #dinner #recipe

Vegetable Pad Thai Lettuce Wraps with Tempeh

Vegan,

Serves: 4


Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

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!

Vegetable Pad Thai Lettuce Wraps with Tempeh | picklesnhoney.com #vegan #padthai #lettuce #wrap #lunch #dinner #recipe

Vegetable Pad Thai Lettuce Wraps with Tempeh

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Ingredients

For the sauce:

  • 1 1/2 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons sweet chili sauce
  • 2 teaspoons rice wine vinegar

For the pad thai filling:

  • 2 tablespoons toasted sesame oil
  • one 8-ounce package organic tempeh, crumbled
  • 1 small head broccoli (florets only), chopped small
  • 1 cup bean sprouts
  • 3 scallions, divided and sliced
  • 2 medium cloves garlic, minced

For the wraps:

  • 1 head of bibb or butter lettuce
  • 4 ounces rice noodles, cooked and salted
  • ½ cup lightly salted roasted peanuts, crushed
  • 1 small bunch fresh cilantro, chopped
  • lime wedges & sriracha, for serving

Cuisine: Vegan Servings: 4

Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes

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 © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Alexa says

    Amanda, these look to die for! I love pad thai and can’t wait to try your healthier version!

    1. So sweet of you, thank you! Enjoy the wraps, Alexa!

  2. Sheila says

    These are so pretty! I can’t wait to try them soon.

    1. Thank you! I hope you love them!

  3. Debbie says

    Incredible! I made these wraps for dinner last night and even my tempeh-hating husband loved them! He’s bringing the leftover filling for lunch today. 🙂

    1. That’s high praise—thank you, Debbie! I’m picky about tempeh, and even I really love it in these wraps. 🙂

  4. Ellen says

    Beautiful! I read your note about using peanut oil and tried making it with half peanut, half sesame oil. Delicious! I already can’t wait to make this again.

    1. Thank sounds delicious! I think I need to try the half peanut half sesame oil next time. 🙂

  5. Mary says

    Do you think I could use tofu instead of tempeh? Otherwise I have all the ingredients.

    1. I do! I would use extra firm tofu, press it to remove excess water, and crumble it as you would the tempeh.

  6. Cate says

    I made these last night for my friend who is trying to eat more plant-based. She loved them! Thanks for making me look like a good cook. 😉

    1. That’s so great to hear, Cate! And what a nice friend you are. 🙂

  7. Maggie says

    I seriously want to make all of your recipes recently, especially these pad thai lettuce wraps! I’m moving in a month and leaving behind my favorite thai place so the timing is just perfect. <3

    1. Wow, thank you! I’m super flattered, Maggie. I hope this recipe will ease the pain of leaving behind your favorite Thai place. 😉

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