Ingredients:

  • 8 oz rice noodles
  • 8 oz tempeh, cubed
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup bean sprouts
  • 1 cup bell peppers, sliced
  • 1 cup carrots, julienned
  • 2 green onions, sliced
  • 1 tablespoon peanuts, chopped (for garnish)
  • 3 tablespoons tamarind paste
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (optional)

Instructions:

  1. Boil water in a large pot, add rice noodles, and cook according to package directions until al dente (about 6-8 minutes). Drain and set aside.
  2. In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, lime juice, and sriracha (if using).
  3. In a large skillet or wok, heat vegetable oil over medium heat. Add cubed tempeh and sauté until golden brown (about 5 minutes), stirring occasionally.
  4. Stir in minced garlic and cook until fragrant (about 30 seconds). Add bean sprouts, bell peppers, and carrots; cook until just tender (about 3-4 minutes).
  5. Add cooked noodles to the skillet and pour the prepared sauce over the mix. Toss thoroughly and cook to heat through (about 2-3 minutes).
  6. Remove from heat and top with sliced green onions and chopped peanuts. Serve hot with lime wedges.