Thai Tempeh Noodle Skillet

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. Plus, it’s completely plant-based (vegan) and can be whipped together in under 30 minutes.

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Thai Tempeh Noodle Skillet


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(9 votes, average: 4.33 out of 5)
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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Get this delicious, savory, vegan noddle skillet—filled with rice noodles, tempeh, veggies, and spices—on the table in under 30 minutes.


Scale

Ingredients

Stir-Fried Vegetables and Tempeh:

  • 1 teaspoon sesame oil
  • 1 red bell pepper, diced
  • 1 ½ cups sliced mushrooms
  • 8 ounces tempeh, cubed
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 bunch greens, chopped (i.e., mustard, spinach, or chard)

Sauce:

Noodles:

Toppings:

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

Instructions

  1. To make the stir-fried vegetables and tempeh: Heat sesame oil in a large skillet or wok and sauté pepper, mushrooms, tempeh, garlic, ginger, and greens for 8 minutes.
  2. While the vegetables are cooking, 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 bowl until smooth and set aside.
  3. Make the noodles: Bring the water to a boil and add brown rice noodles, cooking according to package directions (about 2 minutes). Do not overcook. Rinse and drain noodles and immediately add to the skillet along with the sauce and chopped greens.
  4. Stir together gently, until heated through and greens are wilted (about 1-2 minutes). Do not overcook.
  5. Garnish with toppings: chopped green onions, cilantro, and peanuts. Serve immediately.

  • Category: Entree
  • Cuisine: Asian, American

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

Keywords: vegan skillet, thai skillet, easy vegan dinner, one dish meal

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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