Tempeh pad Thai

Add protein-packed tempeh to this pad Thai for an easy midweek family meal. Swap for tofu, chicken or prawns, if you like

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)

Soak the noodles in water according to pack instructions. Once softened, drain and set aside.
Heat the oil in a pan over a medium heat and fry the tempeh for a few minutes until browned. Remove and set aside on a plate.
In the same pan, stir-fry the spring onions, beansprouts and peppers for a few minutes, ensuring the vegetables remain crunchy.
Crack the eggs into a bowl and whisk lightly with a fork. Push the vegetables to one side of the pan, then pour in the eggs. Scramble the eggs gently, then add the noodles and tempeh. Stir everything together until well combined.
In a separate pan, combine all the sauce ingredients with 100ml water. Cook over a medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly. Pour the sauce over the noodles and veg, and mix well to ensure all the ingredients are evenly coated. To serve, sprinkle with the peanuts, along with the sliced red chilli and coriander, and lime wedges on the side for squeezing over, if you like.