Name: Thai-Inspired Tempeh Noodle Skillet
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 4 cups water; 8 ounces uncooked brown rice noodles (i.e., pad Thai noodles; may use white rice noodles, if desired); 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; 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); 3 green onions, chopped; ¼ cup fresh cilantro, chopped; ¼ cup peanuts, chopped

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.

Ingredients

Scale

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

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.
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.
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.
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