Pad Thai Style Noodles with Tempeh

Summary

Yield
Servings
SourceAdapted from: Delicious Living
Prep time
Cooking time30 minutes
Total time30 minutes

Description

Serve with Sriracha sauce on the side for people who like a spicier dish. If you are allergic to peanuts, substitute roasted cashews.

Ingredients

1/2 cup
lime juice
6 tablespoons
agave nectar
6 tablespoons
tamari
1 teaspoon
red pepper flakes
4 tablespoons
coconut oil
8 ounces
tempeh
8 ounces
Thai rice noodles
4  
shallots
3 cloves
garlic
2  
carrot
8 ounces
bean sprouts
1/3 cup
cilantro
8  
scallions
1/3 cup
peanuts
   
lime wedges

Instructions

Combine lime juice, agave or sugar, tamari, and pepper flakes in a small bowl, stirring thoroughly. Place 2 tablespoons coconut oil in a skillet over high heat and add tempeh. Fry until lightly browned, about 3 minutes. Turn over and sear again. Drain on a towel, then cut into ½-inch cubes. In a large bowl, pour hot water over noodles to cover, separating with tongs or a fork. Let soak for 6–8 minutes, until softened. Drain. Place remaining 2 tablespoons coconut oil in a wok or large pot over high heat. Add shallots and garlic; stir 30 seconds. Add carrots and stir for about 1 minute more. Add lime juice mixture, stir well, and then add noodles and tempeh cubes. Stir gently, until thoroughly mixed. Remove from heat and add bean sprouts, tossing to combine. Pour into a deep platter and garnish with cilantro, scallions, and peanuts. Serve at once with lime wedges.