Vegetable Pad Thai with Tempeh




INGREDIENTS:

Udon noodles for 2

2/3 Tempeh block, sliced

For marinade:

1/4 tsp Spicy Korean chili seasoning with sesame seeds

2 TBSP Garlic powder

2 TBSP Ginger powder

2 TBSP Onion powder

2 TBSP Black pepper

1 tsp Salt

1 TBSP Olive oil

1/4 cup Vegetable broth

For peanut sauce:

1/3 cup Coconut milk

1/2 cup PB2

1/2 cup Water

3 TBSP Brown sugar

1 TBSP Toasted sesame oil

2 TBSP Soy sauce, reduced sodium 

1 TBSP Apple cider vinegar

2 TBSP Olive oil

For vegetables:

1 Zucchini, spiraled 

1 large Carrot, spiraled

1 Red bell pepper, sliced

2 tsp Olive oil

1 tsp Toasted sesame oil

1/2 tsp Garlic powder

A little red pepper flakes

Toppings:

Lime slices for juice

Broccoli, carrot, red cabbage slaw

Sriracha

Peanuts

INSTRUCTIONS:

Step 1: Preheat oven to 375°F. Bake tempeh with marinade, in baking dish, for 20 minutes. Turn over half way through.

Step 2: Combine all ingredients for peanut sauce in blender. Blend well. 

Step 3: Sautè vegetables in olive oil and sesame oil over medium heat until softened.

Step 4: Cook noodles per instructions.

Step 5: Mix all together and add whatever toppings please you!! Yum yum yum!!!

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