Pad Thai Noodles

Cooking Instructions

Place the tempeh in a medium-sized bowl. In a small saucepan, stir together the tamari, vinegar, and water and bring to a boil. Pour the mixture over the tempeh and marinate for at least 1 hour.

Drain the tempeh and coat with the arrowroot. In a medium-sized skillet, heat the canola oil and grill the tempeh on high heat. Remove and drain on paper towels. Set aside and keep warm.

Meanwhile, in a large bowl, soak the noodles in the warm water for about 15 minutes or until tender but still firm. Drain and rinse. Set aside and keep warm.

To make the sauce: In a small bowl, combine all of the sauce ingredients and set aside.

In a large skillet, heat the sesame oil and saute the garlic for 3 - 5 minutes. Add the sauce and simmer for 2 - 3 minutes. Stir in the reserved noodles and coat well with the sauce. Mix in the reserved tempeh, the peanuts, scallions, and bean sprouts. Serve immediately.

Wine Pairing(s)

Dr. H. Thanisch Riesling-Auslese 'Berncasteler Doctor'

Franz Hirtzberger 'Hochrain' Riesling

Dr. Pauly-Bergweiler Riesling Kabinett 'Graacher Himmelreich'

von Hovel Riesling Kabinett 'Oberemmeler Hutte'

Schmitt-Sohne Riesling Spätlese

St. Urbans-Hof 'Ockfener Bockstein' Riesling Kabinett

Johannes Egberts Reisling Kabinett

Reinhold Haart 'Goldtröpfchen' Spatlese

Mergler & Engel Riesling Spätlese 'Piesporter Michelsberg'

Willi Schaefer 'Graacher Domprobst' Riesling Auslese