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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


  • 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


  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.