Thai Tempeh Noodle Skillet (Vegan)

Sharon Palmer

This flavorful easy dish for Thai Tempeh Noodle Skillet calls upon protein-rich tempeh, along with brown rice noodles and a vibrant Thai dressing, to create the ideal meal in one.


Thai Tempeh Noodle Skillet (Vegan)

  • Author: The Plant-Powered Dietitian
  • Yield: 6 servings 1x



  1. Heat sesame oil in a large skillet or wok and sauté pepper, mushrooms, tempeh, garlic, and ginger for 8 minutes.
  2. While the vegetables are cooking, make the sauce by mixing together coconut milk, Thai red curry paste, red chili flakes, soy sauce, peanut butter, agave syrup, and lime juice in a bowl until smooth and set aside.
  3. Bring the water to a boil and add brown rice noodles, cooking according to package directions (about 2 minutes). Do not overcook.
  4. Rinse and drain noodles and immediately add to the skillet along with the sauce and chopped greens.
  5. Stir together gently, until heated through and greens are wilted (about 1-2 minutes).
  6. Garnish with chopped green onions, cilantro, and peanuts, and serve.


  • Serving Size: 1 serving
  • Calories: 324
  • Sugar: 3 g
  • Sodium: 377 mg
  • Fat: 21 g
  • Saturated Fat: 10 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 15 g

For more plant-powered one dish meals, check out some of my favorites:

Thai Tofu Veggie Noodle Bowl
Veggie Shepherd’s Pie
Chipotle Tomato Rice Power Bowl

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