Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Boil your kettle, then take out a bowl, a large frying pan and a large saucepan.

STEP 2

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Place your frying pan over medium heat and dry-toast the peanuts without oil until fragrant. Roughly chop them and set aside. 

STEP 3

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Crumble the tempeh into small pieces in a bowl. Wipe clean the frying pan used for the peanuts, place it back over medium-high heat, and add a generous drizzle of cooking oil (we recommend roasted sesame oil). Add the crumbled tempeh and cook for about 6 minutes, until golden brown. Add the smoky tempeh marinade and stir well to coat all the pieces evenly. Continue cooking for a few more minutes, until fragrant and crispy at the edges. 

STEP 4

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Meanwhile, fill your saucepans with boiling water from the kettle and place it over medium heat. Once the water is bubbling, add the flat rice noodles and cook for 5-6 minutes, or until al dente. Drain and rinse well under cold running water, then leave them in a colander to drain. Quickly rinse the saucepan for the next step. 

STEP 5

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Slice the base off the pak choi, separate the leaves, and wash them thoroughly. If any leaves are very large, slice them in half lengthwise. Pour the peanut butter broth into a clean saucepan along with 200ml of water (double the amount for a four-person portion) and bring to a boil. Add the pak choi leaves, reduce the heat to a simmer, and cook until tender. Squeeze in the juice of half a lime at the end and stir well. For an extra kick of flavour, zest the lime and add it to the broth.

STEP 6

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To serve, divide the flat rice noodles into large bowls and ladle over the hot peanut butter broth with pak choi. Top with the tempeh, peanuts, and a squeeze of fresh lime. Enjoy!