Fantastic dinner that I had last night. Here's a recipe.

Ingredients:

8 oz pad Thai rice noodles
1 head broccoli, chopped
8 oz baby Bella mushrooms, sliced
2 Serrano peppers, sliced
8 oz tempeh
Dash of olive oil

Tempeh marinade:
1 tbsp sesame oil
3 tbsp soy sauce
2 tbsp maple syrup
2 tbsp rice vinegar
3 cloves minced garlic
1/2 TSP ground ginger
1/4 TSP red pepper flakes

Peanut sauce:
1/2 cup water
2/3 cup smooth natural peanut butter
1/4 cup soy sauce or tamari
1 tbsp plus 1 TSP sriracha

Directions:

Place the tempeh and all the marinade ingredients in a Tupperware container or plastic bag. Shake vigorously and allow to marinate for 1 hour, flipping the tempeh over halfway through.

Blend all peanut sauce ingredients in a blender, then set aside.

When the tempeh is nearly done marinating, bring a pot of water to a boil. Cook the rice noodles over medium heat for 4 minutes, or according to package directions. Drain, then immediately rinse with cold water. This will prevent the noodles from sticking to each other.

While the noodles are cooking, heat a large wok over medium heat, then add the block of tempeh. Save the marinade for later. Cook the tempeh for 3 minutes on each side, then place the tempeh on a cutting board and chop into bite size pieces. Add a dash of olive oil to the wok, then add the chopped mushrooms, broccoli, and Serrano peppers. Saute until the mushrooms have softened slightly. Stir in the tempeh marinade and the drained rice noodles, and saute for 1-2 more minutes, or until the marinade is absorbed. Stir in the tempeh and peanut sauce, and cook for 1-2 more minutes. Serve.