Chilli flakescoriander & toasted peanuts to garnish
For the sauce:
70gsmooth peanut butter
70mlcoconut milk
2tablespoonmaple syrup
70mltamari soy sauceor coconut aminos
Juice of 1 fresh lime
1teaspoonsriracha or chilli sauce
1teaspoonginger powderoptional
Instructions
Soak the rice noodles in hot water until soft, then drain.
Cut the tempeh block into bite-size chunks, then heat the sesame oil in a large non-stick pan and fry the tempeh until golden. Remove it from the pan, leaving as much oil as possible, and set aside.
Add the crushed garlic cloves and spring onions to the hot oil and stir fry for a minute, then add the sliced peppers and mushrooms. Cook for a further 3-4 minutes or until the mushrooms are softened.
Add the spiralised carrots and courgette to the pan and mix to combine the ingredients. Pour in the tamari sauce and reduce the heat to a minimum.
In a medium size bowl, carefully whisk up the sauce ingredients until you get a smooth peanut sauce.
Place the fried tempeh & cooked rice noodles into the pan and pour the peanut sauce over the top. Stir to combine all ingredients & serve hot. Garnish with chilli flakes, fresh coriander and toasted peanuts.
Keyword pad thai, pad thai recipe, tempeh, tempeh pad thai, vegan pad thai, vegan recipes