Bring a saucepan of water to the boil and cook noodles for 6 minutes, or until just tender. Drain and rinse in cold water.
2. Prepare the sauce
Combine 1/2 lime juice (wedge remaining) with 3 tbsp soy sauce, 2 tbsp rice wine vinegar, 2 tbsp sugar and 3 tbsp oil in a bowl.
3. Prepare the veg & tempeh
Cut broccoli into small florets. Slice capsicum and slice carrot into crescents. Halve baby corn. Roughly break apart tempeh. Keep separate.
4. Stir-fry the veg
Add 1 tbsp oil to pan along with vegetables. Cook for 4-5 minutes until just tender.
5. Add noodles, tempeh & sauce
Toss cooked noodles, tempeh and sauce into pan until well combined. Season with extra soy sauce and pepper if needed. Take off heat.
6. Finish and plate
Divide noodles among plates. Garnish with chopped coriander and peanuts. Serve with remaining lime wedges.
We recommend using peanut oil or a neutral flavoured oil such as grape seed oil for this dish. Rinse the noodles with cold water before tossing into the pan if they are stuck together.
Pad thai noodles, 1 packet (200g)
Red capsicum, 1
Baby corn, 1 punnet
Sweet chilli tempeh, 1 packet (200g)
Coriander, 1/2 packet *
Roasted peanuts, 1 packet (60g)
From your pantry
Oil (for cooking), pepper, soy sauce (or tamari), sugar (of choice), rice wine vinegar