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This flavorful straightforward 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 perfect 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 fantastically in a recipe that everybody loves.
Whereas I’ve been lucky sufficient to journey to Thailand and study extra about this nation’s lovely, plant-based foodways, I’m not a real knowledgeable on this cultural delicacies. Take a look at the work of Laela Punyaratabandhu, who’s a meals author and cookbook writer, and knowledgeable in Thai food plan patterns.
Thai Tempeh Noodle Skillet
Complete Time: 27 minutes
Yield: 6 servings 1x
Food regimen: Vegan
Description
Get this scrumptious, savory, vegan noddle skillet—stuffed with 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
- 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.
- 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 clean and put aside.
- Make the noodles: Deliver the water to a boil and add brown rice noodles, cooking based on 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.
- Stir collectively gently, till heated by means of and greens are wilted (about 1-2 minutes). Don’t overcook.
- 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
- Cook dinner Time: 12 minutes
- Class: Entree
- Delicacies: Asian, American
Diet
- Serving Dimension: 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, straightforward 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
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