Vegan Pad Thai with Tempeh

Ingredients

For the Pad Thai Sauce:

• 1/4 cup soy sauce or tamari (for gluten-free option)
• 2 tablespoons tamarind paste
• 2 tablespoons maple syrup or brown sugar
• 1 tablespoon lime juice
• 1 tablespoon rice vinegar
• 1 teaspoon Sriracha sauce (adjust to taste)
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon water

For the Pad Thai:

• 200g Royal Tempeh, sliced into strips
• 200g rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup bean sprouts
• 4 green onions, chopped (for garnish)
• 1/4 cup chopped peanuts (for garnish)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Pad Thai Sauce:
2. In a small bowl, whisk together soy sauce, tamarind paste, maple syrup (or brown sugar), lime juice, rice vinegar, Sriracha sauce, minced garlic, grated ginger, and water until well combined. Set aside.
3. Prepare the Rice Noodles: Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
4. Prepare the Royal Tempeh: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced Royal Tempeh and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
5. Cook the Vegetables: In the same skillet, heat another tablespoon of vegetable oil over medium heat. Add minced garlic and sliced onion, and sauté until fragrant and translucent.
6. Add sliced red bell pepper and julienned carrot, and cook for another 2-3 minutes until slightly softened.
7. Add cooked rice noodles and prepared Pad Thai sauce to the skillet, tossing to coat the noodles and vegetables evenly.
8. Assemble the Pad Thai: Add cooked Royal Tempeh strips and bean sprouts to the skillet, tossing gently to combine.
9. Cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened slightly.
10. Taste and adjust seasoning if needed, adding more soy sauce or lime juice as desired.

Serve:

Divide the Pad Thai among serving plates or bowls.
Garnish with chopped green onions, chopped peanuts, and fresh cilantro.
Serve with lime wedges on the side for squeezing over the Pad Thai before eating.
Enjoy your delicious vegan Pad Thai with Royal Tempeh! Adjust the spice level and other seasonings according to your preference.