Blissed-Out Thai Salad with Peanut Tempeh

The method's theirs. Go give them the click.

Ingredients

6 ounces vermicelli noodles
2 medium whole carrots, "ribboned" with a vegetable peeler or spiralizer
2 stalks green onions ((finely chopped))
1/4 cup chopped cilantro
2-3 Tbsp chopped mint
1 cup loosely packed spinach ((chopped))
1 cup thinly sliced red cabbage
1 medium red bell pepper ((thinly sliced))
1 batch Marinated Peanut Tempeh
1/3 cup salted creamy peanut butter, almond butter, or sunbutter ((plus 1 extra Tbsp as original recipe is written))
3 Tbsp gluten-free tamari ((or soy sauce if not GF))
3 Tbsp maple syrup
1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written))
1 medium lime, juiced ((yields ~3 Tbsp or 45 ml))
~1/4 cup water ((to thin))

As published by Minimalist Baker.

The steps live at minimalistbaker.com. We don't copy them: Minimalist Baker wrote this recipe, and your visit supports them.