Tempeh pad Thai

Ingredients

• 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)

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