Thai-Inspired Tempeh Noodle Skillet

Vegan Thai-Inspired Peanut Tempeh Noodles (Easy Vegan 30-Minute Meal)

This Thai-Inspired Tempeh Noodle Skillet is an easy, flavor-packed meal that brings together protein-rich tempeh, tender brown rice noodles, colorful vegetables, and a creamy peanut coconut curry sauce in one satisfying skillet. Bell peppers, mushrooms, leafy greens, and a vibrant sauce made with red curry paste, light coconut milk, soy sauce, and peanut butter create a delicious combination inspired by the bold, aromatic flavors of Thai cuisine. Ready in under 30 minutes, this healthy vegan dinner is naturally plant-based, easy to make gluten-free, and perfect for busy weeknights, meal prep, or sharing with family and friends.

Thai-Inspired Tempeh Noodle Skillet

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• Author: The Plant-Powered Dietitian
• Total Time: 27 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Thai-inspired tempeh noodle skillet is an easy 30-minute vegan dinner featuring brown rice noodles, tempeh, vegetables, and a creamy peanut coconut curry sauce. Naturally plant-based with an easy gluten-free option.

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Ingredients

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Noodles:

• 4 cups water
• 8 ounces uncooked brown rice noodles (i.e., pad Thai noodles; may use white rice noodles, if desired)

Sauce:

• 1 cup canned light coconut milk, stir well before measuring
• 1 tablespoon Thai red curry paste
• ¼ teaspoon red chili flakes
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons peanut butter
• 1 tablespoon agave syrup
• 1 lime, juiced

Stir-Fried Vegetables and Tempeh:

• 2 teaspoons sesame oil
• 1 medium bell pepper (red, yellow, green, orange), diced
• 1 ½ cups (about 5 ounces), sliced mushrooms
• 8 ounces tempeh, cubed
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 bunch (about 8 ounces) greens, chopped (i.e., mustard, spinach, bok choy, or chard)

Toppings:

• 3 green onions, chopped
• ¼ cup fresh cilantro, chopped
• ¼ cup peanuts, chopped

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Instructions

1. To cook the noodles: Add water to a large pot, cover, and bring to a boil. Add brown rice noodles and cook according to package directions (about 2-4 minutes). Do not overcook. Drain noodles in a colander while rinsing with cool water to avoid clumping.
2. To make the sauce: Mix together coconut milk, Thai red curry paste, red chili flakes, soy sauce, peanut butter, agave syrup, and lime juice in a medium bowl with a whisk until smooth.
3. To make the stir-fried vegetables and tempeh: Heat sesame oil in a large skillet or wok and add peppers, mushrooms, tempeh, garlic and ginger and stir-fry for 8 minutes. Add the greens, noodles, and sauce, and stir-fry for about 4 minutes, until the greens are tender yet bright green and the sauce is bubbling. May add additional water to the sauce to adjust texture as desired.
4. Garnish with toppings: chopped green onions, cilantro, and peanuts, as desired. Serve immediately.

Notes

To make this recipe gluten-free, use gluten-free soy sauce and tempeh.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Entree
• Cuisine: American, Asian

Nutrition

• 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

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