- 8 ounces uncooked wide rice sticks (banh pho)
- 2 tablespoons plus 1 teaspoon sesame oil, divided
- 1/2 cup organic vegetable broth
- 6 tablespoons ketchup
- 2 tablespoons lime juice
- 2 tablespoons lower-sodium soy sauce
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 8 ounces tempeh, cut into 1/2-inch cubes
- 6 garlic cloves, minced
- 2 shallots, thinly sliced
- 2 large eggs, lightly beaten
- 2 cups fresh bean sprouts
- 1 1/2 cups thinly sliced English cucumber
- 5 thinly sliced green onions
- 1 1/2 cups matchstick-cut carrots
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/2 cup chopped fresh cilantro
- 2 tablespoons finely chopped unsalted, dry-roasted peanuts
- 12 lime wedges
Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat. Add tempeh, and stir-fry 3 minutes or until lightly browned. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Add soy sauce mixture, and bring to a boil. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.
Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro). Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.
