This flavorful easy dish for Thai Tempeh Noodle Skillet calls upon protein-rich tempeh, along with brown rice noodles and a vibrant Thai-inspired dressing, to create the ideal meal in one. Plus, it’s completely plant-based (vegan) and can be whipped together in under 30 minutes. It’s easily made gluten-free, too. The flavorful combination of bell pepper, mushrooms, tempeh, greens, and brown rice noodles, along with a rich sauce of red curry paste, light coconut milk, soy sauce, and peanut butter come together beautifully in a recipe that everyone loves.
While I’ve been fortunate enough to travel to Thailand and learn more about this country’s beautiful, plant-based foodways, I am not a true expert in this cultural cuisine. Check out the work of Laela Punyaratabandhu, who is a food writer and cookbook author, and expert in Thai diet patterns.
Thai Tempeh Noodle Skillet
(14 votes, average: 4.57 out of 5)
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4.6 from 14 reviews
- Author: The Plant-Powered Dietitian
- Total Time: 27 minutes
- Yield: 6 servings
- Diet: Vegan
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Description
Get this delicious, savory, vegan noddle skillet—filled with rice noodles, tempeh, veggies, and spices—on the table in under 30 minutes.
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:
- 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
Noodles:
- 4 cups water
- 8 ounces uncooked Asian brown rice noodles (i.e., pad Thai noodles)
Toppings:
- 3 green onions, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup peanuts, chopped
Instructions
- 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.
- 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.
- 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.
- Stir together gently, until heated through and greens are wilted (about 1-2 minutes). Do not overcook.
- Garnish with toppings: chopped green onions, cilantro, and peanuts. 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: 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
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For more plant-powered one dish meals, check out some of my favorites:
Veggie Shepherd’s Pie
Chipotle Tomato Rice Power Bowl
Moroccan Chickpea Freekeh Eggplant Skillet
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