Vegan Tempeh Pad Thai
Ingredients
- 250g rice noodles
- 1 tempeh block
- 2 spiralised carrots
- 1 spiralised courgette
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 3 spring onions, sliced
- 150g mushrooms, sliced
- 3 garlic cloves, crushed
- 3 Tbsp tamari soy sauce
- 1 Tbsp toasted sesame oil
- Chilli flakes, coriander and toasted peanuts to garnish
Sauce
- 70g smooth peanut butter
- 70ml coconut milk
- 2 tbsp maple syrup
- 70ml tamari soy sauce or coconut aminos
- Juice of 1 fresh lime
- 1 tsp sriracha or chilli sauce
- 1 tsp ginger powder (optional)
Preparation
Soak the rice noodles, then drain and set aside.
Cut the tempeh into cubes, heat the oil in a non-stick pan and fry the tempeh until golden. Remove from the pan and set aside.
Add crushed garlic and spring onions to the hot oil and stir fry for 1 minute, then add peppers and mushrooms.
Cook for a further 3-4 minutes, until the mushrooms are soft.
Add carrots and courgette to the pan and mix. Pour in the tamari and reduce the heat.
Whisk up the sauce ingredients in a bowl until smooth.
Place the tempeh and rice noodles into the pan and pour in the sauce. Stir to combine and serve hot garnished with chilli flakes, fresh coriander and toasted peanuts.
