Thai Tempeh Noodle Stir-Fry

Ingredients

• 1 package brown rice spaghetti noodles cooked al dente (12 ounces)
• 8 ounces tempeh cubed
• 3 tablespoons lime juice
• 2 tablespoons wheat-free tamari
• 2 tablespoons avocado oil
• 1 small onion chopped
• 1 head broccoli chopped
• 1 red bell pepper chopped
• 4 tablespoons creamy roasted almond butter
• 6 tablespoons water
• 1 tablespoon maple syrup
• 1 tablespoon Thai red curry paste
• 3 cloves garlic crushed
• ½ cup cilantro chopped
• ½ cup fresh basil
• 2 thai chili peppers sliced