Pad Thai with Crispy Tempeh and Broccoli

Sauce

• 1 cup (250 ml) water
• ¼ cup (60 ml) soy sauce
• 3 tbsp (45 ml) lime juice
• 3 tbsp brown sugar
• 3 garlic cloves, finely chopped
• 1 tbsp fresh ginger, finely chopped
• 2 tsp (10 ml) sambal oelek

Pad Thai

• ¾ lb (340 g) flat rice noodles
• 1 package (240 g) frozen tempeh, thawed and cut into small dice
• 3 tbsp (45 ml) vegetable oil
• 4 cups (280 g) broccoli, cut into large florets and blanched
• 2 cups (150 g) bean sprouts
• ½ cup (75 g) roasted unsalted peanuts, chopped
• 2 green onions, thinly sliced
• Lime wedges, for serving