Heat a large skillet over medium. While the skillet comes to temperature, crumble the tempeh with your hands into small pieces (the smaller the better as it will cook faster). 

Add the avocado oil to the hot skillet, followed by the crumbled tempeh and a pinch or two of salt. Stir, then allow the tempeh to cook undisturbed for about 3-4 minutes. After that, stir every 1-2 minutes until the tempeh is golden brown and crispy. This should take 10-15 minutes.

While the tempeh cooks, complete the remaining components. Add the sweet chili sauce, hoisin, 2 tablespoons of the tamari, and the lime juice and zest to a small bowl and whisk to combine. Taste the sauce and add more tamari as needed for saltiness and sriracha if you prefer a spicier flavor. Set the sauce aside. 

Prepare the vermicelli rice noodles according to the package instructions then drain and rinse them under cold water. 

Peel or scrub the carrots well then use a vegetable peeler to peel them into ribbons or use a box grater to shred them. Thinly slice the romaine lettuce. Ribbon the cucumbers or cut them into thin slices. Cut each radish in half then thinly slice. Trim off the roots and bruised tops then thinly slice the scallions. Chop the peanuts. 

Divide everything between two bowls. Serve the sauce drizzled over the noodles or on the side for dipping. 

Keep leftovers in an airtight container and enjoy within 3-4 days. The sauce will be good for up to a week. There is no need to reheat anything.