Better than take out Pad Thai

Are you looking for an easy, delicious, make at home pad thai that is better than take out? Well, look no further! As you may know by now, I do not get into a ton of detail - I love getting to a site and looking at the ingredients and the method so that I can get to cooking! So here we go...

This will make about 3-4 servings and will take about 30-40 minutes.

Ingredients

Sauce

2 tbsp tomato paste

5 tbsp tamari

6 tbsp light brown sugar (loose not packed)

Juice from one lime (about 1/4 cup)

2 tbsp sriracha

2 tbsp mellow white miso

1/4 water

The rest

1 package of Lotus Foods Brown Rice Pad Thai noodles (or pad thai noodles of choice)

2 tbsp canola oil

1 package of tempeh, cubed

Pinch of salt

20 snap peas

1 can of water chestnuts, drained and sliced

14 oz can of baby corn, drained (like Native Forest)

4 closes garlic, minced

6 scallions, chopped

1/2 cup fresh cilantro, chopped

6 oz of mung bean sprouts (like Nature's Wonder)

Method

Once you get accustomed to making this, you will find that you can do many steps at the same time, like cooking the noodles while cooking the tempeh.

Make the noodles.

• Cook noodles according to directions and put aside.

Make the sauce.

• To a bowl, add all ingredients and whisk until smooth. Put aside.

Make the tempeh.

• Preheat the pan (like a cast iron) on medium heat. Once hot, add the oil.

• Once the oil is hot, add tempeh to pan and a pinch of salt and toss often to make sure it browns on all sides.

• Once done, remove tempeh from pan and place in a separate bowl and put aside.

Make the Pad Thai.

• To the same pan, on medium heat, add a little more oil.

• Add the veggies (snap peas, water chestnuts, baby corn - or whatever you like!)

>>>>> BE CAREFUL IT WILL SPLATTER!<<<<<

• Once veggies are browned, remove from pan and add to the bowl with the tempeh.

• Back to the pan, add a little more oil, then add the garlic, scallions, and cilantro and cook until fragrant (about 10 seconds). Add about 1/2 of the sauce to the garlic, scallions, and cilantro to heat through.

• Next add the noodles and toss to coat with the sauce. Add the tempeh and veggies to the pan with the remaining sauce and the mung bean sprouts. Toss all to coat and turn heat down to low and continue to toss to heat through.

• Remove from heat, add to some bowls, top with some peanuts and fresh cilantro and a lime wedge.

Enjoy your "made at home" take out!