Thai Tempeh Noodle Skillet – Sharon Palmer, The Plant Powered Dietitian

This flavorful simple dish for Thai Tempeh Noodle Skillet calls upon protein-rich tempeh, together with brown rice noodles and a vibrant Thai-inspired dressing, to create the best meal in a single. Plus, it’s fully plant-based (vegan) and may be whipped collectively in beneath half-hour. It’s simply made gluten-free, too. The flavorful mixture of bell pepper, mushrooms, tempeh, greens, and brown rice noodles, together with a wealthy sauce of purple curry paste, gentle coconut milk, soy sauce, and peanut butter come collectively superbly in a recipe that everybody loves.

Whereas I’ve been lucky sufficient to journey to Thailand and be taught extra about this nation’s lovely, plant-based foodways, I’m not a real skilled on this cultural delicacies. Try the work of Laela Punyaratabandhu, who’s a meals author and cookbook creator, and skilled in Thai food regimen patterns. 

Print

Thai Tempeh Noodle Skillet

---

• 
  Creator: The Plant-Powered Dietitian
• 
  Whole Time: 27 minutes
• 
  Yield: 6 servings 1x
• 
  Weight loss plan: Vegan

Description

Get this scrumptious, savory, vegan noddle skillet—full of rice noodles, tempeh, veggies, and spices—on the desk in beneath half-hour.

---

Stir-Fried Greens and Tempeh:

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

Sauce:

Noodles:

Toppings:

• 3 inexperienced onions, chopped
• ¼ cup contemporary cilantro, chopped
• ¼ cup peanuts, chopped

---

Directions

1. To make the stir-fried greens and tempeh: Warmth sesame oil in a big skillet or wok and sauté pepper, mushrooms, tempeh, garlic, ginger, and greens for 8 minutes.
2. Whereas the greens are cooking, make the sauce: Combine collectively coconut milk, Thai purple curry paste, purple chili flakes, soy sauce, peanut butter, agave syrup, and lime juice in a bowl till easy and put aside.
3. Make the noodles: Deliver the water to a boil and add brown rice noodles, cooking in keeping with bundle instructions (about 2 minutes). Don’t overcook. Rinse and drain noodles and instantly add to the skillet together with the sauce and chopped greens.
4. Stir collectively gently, till heated by way of and greens are wilted (about 1-2 minutes). Don’t overcook.
5. Garnish with toppings: chopped inexperienced onions, cilantro, and peanuts. Serve instantly.

Notes

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

• Prep Time: quarter-hour
• Prepare dinner Time: 12 minutes
• Class: Entree
• Delicacies: Asian, American

Diet

• Serving Measurement: 1 serving
• Energy: 324
• Sugar: 3 g
• Sodium: 377 mg
• Fats: 21 g
• Saturated Fats: 10 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 15 g

Key phrases: vegan skillet, thai skillet, simple vegan dinner, one dish meal

For extra plant-powered one dish meals, take a look at a few of my favorites:

Veggie Shepherd’s Pie
Chipotle Tomato Rice Energy Bowl
Moroccan Chickpea Freekeh Eggplant Skillet

This submit might include affiliate hyperlinks. For extra data click on right here.