Entrees

Pad Thai Style Noodles with Tempeh

Adapted from: Delicious Living

Serve with Sriracha sauce on the side for a spicier dish. Substitute roasted cashews for a twist. 

Prep Time

0 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

4 tablespoons coconut oil (divided)
8 ounces tempeh (cubed)
8 ounces noodles, rice
4 shallot (peeled and sliced)
3 cloves garlic (peeled and minced)
2 carrot (peeled and cut diagonally into 1/4'' slices)
8 ounces bean sprouts
1⁄3 cup cilantro (finely chopped)
8 scallion (sliced into 1/4'' pieces)
1⁄3 cup peanuts (roughly chopped)
  lime (for serving as wedges)
1⁄2 cup lime juice
6 tablespoons agave nectar
6 tablespoons tamari
1 teaspoon red pepper flakes

Instructions

Combine lime juice, agave, tamari, and pepper flakes in a small bowl, stirring thoroughly. Place 2 Tbsp 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 Tbsp coconut oil in a wok or large pot over high heat. Add shallots and garlic; stir 30 seconds. Add carrots and stir for 1 minute more. Add dressing 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.