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Quick and Easy Pad Thai
This recipe is comfort food at its best, yielding noodles, flavor packed sauce, crisp tempeh and the sparkle of fresh lime and cilantro.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Ingredients
- 1/4 cup mushroom dashi
- 1 1/2 tbsp coconut sugar
- 1/4 cup fish free sauce
- 2 tbsp fresh lime juice
- 2 tbsp rice wine vinegar
- 1 tbsp tamarind paste
- 1 clove garlic
- 1/2 tsp grated ginger
- 1 bird's eye chile
- 1 tbsp coconut oil
- 8 oz tempeh, cut into 1 inch cubes
- 12 oz chopped green cabbage
- 4 oz brown rice stir fry noodles, cooked according to directions
Optional garnishes
- lime wedges
- cilantro leaves
- sliced scallion
- tamari
Instructions
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In a medium Skillet, whisk the dash with the sugar. Add the fish-less sauce, lime juice, vinegar, tamarind paste,garlic, ginger, and chile. Set aside.
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In a large skillet or wok heat the oil on medium high. Add the tempeh and cook until golden brown, about 8 minutes.
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Add the cabbage and cook until lightly brown, about 4 minutes.
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Add the sauce and simmer for a few minutes until the sauce begins to thicken slightly and the cabbage is tender.
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Add the cooked noodles and toss to coat with tongs.
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Serve and garnish!