Rice Noodle Salad

Ingredients

• 1.5 cups matchstick-cut carrots 
• 2 tablespoons dry-roasted peanuts unsalted finely chopped
• 2 large eggs lightly beaten
• 1.5 cups cucumber english thinly sliced
• 0.5 cup basil leaves fresh
• 2 cups bean sprouts fresh
• 0.5 cup cilantro leaves fresh chopped
• 0.5 cup mint leaves fresh
• 6  garlic cloves minced
• 5  green onions thinly sliced
• 6 tablespoons catsup 
• 2 tablespoons juice of lime 
• 12  lime wedges 
• 2 tablespoons lower-sodium soy sauce 
• 8 ounces wide rice sticks uncooked (banh pho)
• 2 tablespoons sesame oil divided
• 2  shallots thinly sliced
• 1 teaspoon sriracha such as huy fong) hot
• 8 ounces tempeh cut into 1/2-inch cubes
• 0.5 cup vegetable broth organic

Equipment

• frying pan
• whisk

Directions

1. Cook the noodles according to package directions.
2. Drain and toss with 1 teaspoon sesame oil.
3. Combine broth and the next 4 ingredients (through Sriracha), stirring with a whisk.
4. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; swirl to coat.
5. Add tempeh, and stir-fry 3 minutes or until lightly browned.
6. Add garlic and shallots; stir-fry 1 minute or until shallots begin to soften.
7. Add eggs; stir-fry for 30 seconds or until soft-scrambled, stirring constantly.
8. Add soy sauce mixture, and bring to a boil.
9. Add noodles and bean sprouts; toss gently to coat. Cook 1 minute or until sauce is thickened.
10. Remove from heat, and top with cucumber and the next 5 ingredients (through fresh cilantro).
11. Sprinkle each serving with 1 teaspoon dry-roasted peanuts and the juice from 2 lime wedges.