Vegan Tempeh Thai Peanut Noodles

These easy Asian vegan Thai peanut noodles with tempeh are served with crisp vegetables like carrots and snap peas, and the delicious dairy-free Thai peanut sauce is sure to satisfy!

Disclaimer: This Vegan Thai Peanut Noodle post is sponsored by Annie Chuns. All opinions are my own.

vegan thai peanut noodles served in a gray bowl with soy glazed tempeh

If you’ve ever had peanut noodles before, you’ll know how addictive they are! I was excited to create my own peanut noodle recipe with soy glazed tempeh, carrots and snap peas in partnership with Annie Chun’s.

soy glazed baked tempeh strips over vegan Thai peanut noodles

For these Tempeh Peanut Noodles I used Annie Chun’s Organic Hokkien Noodles as well as their Thai Style Peanut Sauce. Both of these products are great together, because the fresh noodles only take a couple of minutes to cook, and having the peanut sauce ready made saves on time, making this recipe a wonderful option for busy weeknights!

a jar of peanut sauce and a bowl of vegan Thai peanut noodles

Why these Tempeh Peanut Noodles are so satisfying

The soy glazed tempeh is a great addition to these peanut noodles because it adds plant-based protein and lots of flavor.

The chewy noodles, crisp vegetables, chopped peanuts and scallions are an unbelievably tasty combination.

Fast and fresh is the name of the game here- the entire recipe only takes about 20 minutes from start to finish!

vegan Thai peanut noodles with glazed tempeh

What you’ll need to make this Vegan Thai Peanut Noodles recipe

  • Vegetable oil
  • Garlic powder
  • Soy sauce or coconut aminos
  • Carrots
  • Snap peas
  • Tempeh
  • Annie Chun’s Hokkien Noodles (keep reading for substitutions suggestions)
  • Annie Chun’s Thai Style Peanut Sauce (keep reading for substitutions suggestions)
  • chopped scallions
  • chopped peanuts

soy glazed tempeh served on a bed of vegan Thai peanut noodles

Variations on these Thai Noodles

You can easily substitute tofu or your favorite protein in this vegan Thai peanut noodles recipe, as well as just about any of your favorite vegetables. Bell pepper, broccoli, mushrooms and zucchini would all be delicious!

If you can’t find Hokkien noodles, any type of Asian noodle will do, such as soba or rice noodles.

Feel free to use any type of store bought peanut sauce, or make your own from scratch! Here is a super easy homemade Thai peanut sauce recipe that I love.

vegan thai peanut noodles with chopped peanuts, carrots, snap peas and tempeh

If you like this vegan thai peanut noodle recipe, you’ll love these easy Asian noodles recipes too!

a forkful of noodles

If you make these Vegan Thai Tempeh Peanut Noodles, leave a comment and rating below, and share it on Instagram with #LePetitEats!

Vegan Tempeh Thai Peanut Noodles

These easy tempeh peanut noodles are served with crisp vegetables like carrots and snap peas, and the delicious peanut sauce is sure to satisfy!

Course Main Course
Cuisine Asian
Keyword asian stirfry with noodles, noodles, vegan thai peanut noodles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 600 kcal
Author Denisse

Ingredients

  • 3 tablespoons vegetable oil divided
  • 1/2 teaspoon garlic powder
  • 1 tablespoon soy sauce or coconut aminos
  • ½ cup chopped carrots
  • ½ cup chopped snap peas
  • Pinch salt
  • 1 block tempeh sliced
  • 1 package Annie Hokkien Noodles
  • ½ cup Annie Chun’s Peanut Sauce
  • ¼ cup chopped scallions
  • 2 tablespoons chopped peanuts

Instructions

  1. Add 1 tablespoon oil to a large skillet over medium heat. Add carrots and snap peas and season with salt. Cook for about 4-5 minutes, stirring. Remove from the pan and set aside.

  2. Add 1 tablespoon oil, garlic powder and soy sauce to the skillet. Add tempeh and saute on all sides until warmed through. Remove from the pan and set aside.

  3. Reduce heat to medium low heat. Add the last remaining tablespoon of oil to the skillet and add Hokkien noodles and peanut sauce. Cook until noodles have softened, about 5 minutes. Stir in reserved vegetables.

  4. Transfer noodles to bowls and top with tempeh slices. Garnish with scallions and peanuts.

Recipe Notes

You can easily substitute tofu or your favorite protein in this vegan Thai peanut noodles recipe, as well as just about any of your favorite vegetables. Bell pepper, broccoli, mushrooms and zucchini would all be delicious!

If you can’t find Hokkien noodles, any type of Asian noodle will do, such as soba or rice noodles.

Subscribe to Le Petit Eats

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.