Indonesian Tempeh with Peanuts and Green Beans over Rice Noodles

The word is that in Indonesia, tempeh is sold as a street food on sticks with dipping sauce. Unfortunately that trend hasn't made it's way to my city (oh but don't worry, you can get vegan maple bacon doughnuts and waffle ice cream sandwiches. Who figured?) Until that Asian specialty comes over to the U.S., this recipe works as a great substitute with the addition of rice noodles and green beans for a full meal.

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Pan-fried tempeh simmered in coconut milk, peanut butter, ginger, chiles and garlic and served with fresh green beans, water chestnuts and slippery rice noodles.

Indonesian Tempeh with Peanuts & Green Beans over Rice Noodles
serves 3
4 tbl coconut oil (or extra virgin olive oil), divided
1-8oz package tempeh, small dice
3 garlic cloves, minced
2 serrano chiles, seeded, minced
1 shallot, thinly sliced
1-1" piece fresh ginger, minced
3 tbl soy sauce
1 1/2 cups water, divided
1-15oz can coconut milk
2 tbl natural peanut butter
1 tbl palm sugar (or organic light brown sugar)
1 tbl sambal chile sauce
2 handfuls fresh green beans, ends trimmed
1-6oz can sliced water chestnuts, drained and rinsed
10 oz rice noodles
3 tbl chopped toasted peanuts

Saute the tempeh in 2 tbl of oil until browned, 5-7 minutes. Add the remaining oil to the pan, along with the garlic, chiles, shallot and ginger. Saute until fragrant and toasted, 2 minutes. Add the soy sauce and 1/2 cup of water and bring to a boil. Cook the tempeh until the water has been absorbed, about 5 minutes.
Add the remaining 1 cup of water along with the coconut milk, peanut butter, palm sugar, sambal and stir to combine. Add the green beans and water chestnuts, bring to a boil and cover.
Cook over medium heat for 10 minutes. While this is cooking, cook the rice noodles.
Bring a medium pot of water to a boil. Once it is boiling, remove from the heat and add the noodles. Let the noodles soak for 8 minutes then drain.
Toss the noodles with the tempeh and garnish with peanuts.