Pad Thai–style Noodles with Tempeh - Delicious Living

Ingredients

• 1/2 cup fresh lime juice
• 6 tablespoons agave nectar or natural cane sugar
• 6 tablespoons low-sodium tamari
• 1-2 teaspoons crushed red pepper flakes
• 4 tablespoons virgin coconut oil (divided)
• 8 ounces tempeh
• 8 ounces Thai rice noodles (preferably brown rice)
• 4 large shallots (thinly sliced)
• 3 cloves garlic (minced)
• 2 carrots (thinly sliced on a diagonal)
• 8 ounces (about 2 handfuls) bean sprouts
• 1/3 cup coarsely chopped fresh cilantro
• 8 scallions (thinly sliced on a diagonal)
• 1/3 cup roasted peanuts (lightly crushed)
• Lime wedges (for garnish)