Prep the noodles: 
Cook according to package instructions until just tender, then rinse in cold water and set aside.

Make the vegan Pad Thai sauce: 
In a bowl, whisk together tamari or soy sauce, maple syrup, rice vinegar, lime juice, peanut butter, sesame oil, and chili flakes or sriracha if using. Mix until smooth and glossy.

Marinate the tempeh:
Toss cubes in tamari, maple syrup, sesame oil, and a splash of rice vinegar. Let sit for 10 minutes.

Wok it up:
Heat your wok over high heat. Add oil, then add the tempeh. Stir-fry 4-5 minutes until golden on all sides. Remove and set aside.
In the same wok, add a touch more oil if needed. Toss in garlic, pepper, carrot, and broccoli. Stir-fry for 2-3 minutes until just tender but still vibrant.

Bring it together:
Add noodles, Pad Thai sauce, tempeh, and bean sprouts to the wok. Toss quickly so everything is coated and glossy.

Top & Serve:
Sprinkle with peanuts and coriander. Serve with lime wedges for that fresh zing.