Tempeh pad Thai
Ingredients
- 150g rice noodles
- 2 tbsp rapeseed oil
- 200g tempeh, cubed
- 4 spring onions, sliced
- 300g beansprouts
- 3 small peppers , different colours ideally, sliced
- 3 eggs
- handful of roasted salted peanuts, roughly chopped
- 1 sliced red chilli, a few coriander leaves and 1 lime, cut into wedges, to serve (optional)
- 2 tbsp palm sugar or brown sugar
- 3 tbsp fish sauce
- 3 tbsp tamarind paste
- 1 tbsp soy sauce
- 1 tsp finely chopped garlic (about 4 cloves)
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