Purple Pad Thai

Prep: Rinse and dry the produce. Cut the tempeh into 1/2 inch cubes. Roughly chop the mushrooms. Mince the garlic. Peel and grate the ginger. Slice the green onion into thin rounds discarding the bulb. Peel the carrots and slice into 1/4 inch rounds, discard the tops. Slice the lime in half and juice into a small bowl and set aside.

To make the dressing, combine the peanut butter, tamari, garlic cloves, green onion, ginger, red pepper flakes, lime juice and 2 tablespoons of water in a blender. Blend on high until you have a smooth consistency, adding more water to thin out as needed.

To cook the noodles, boil a pot of water and add the brown nice noodles. Remove from heat, cover and let sit until cooked through, about 8-10 minutes. Drain the noodle and rinse under cold water to stop the cooking process.

Heat the sesame oil in a large sauté pan over medium low heat. Add tempeh cubes and mushrooms and stir occasionally until mushrooms are wilted and tempeh is golden, about 5 minutes.

Add carrots and cabbage, with a pinch of salt and 2 tablespoons water. Stir together until cabbage is slightly wilted, about 5 minutes.

Add the cooked noodles to the pan and stir to incorporate. Pour half of the dressing and stir. To serve, top with additional dressing and sunflower seeds. Enjoy!