Thai food has been one of my favorite cuisines to cook lately. The cuisine utilizes tons of fresh items like herbs, garlic, ginger, and lime. It is also fun to play around with more unique ingredients like fish sauce, curry paste, and tamarind paste. Small amounts of these ingredients go a long way with adding amazing aroma and flavor to dishes.
Thai food also gives me the perfect excuse to make my peanut sauce, which is seriously LIQUID GOLD. Yes, it’s that good! I love to throw it over Buddha Bowls, leafy green salads, or stir fries. It also pairs perfectly with this golden sautéed tempeh. Tempeh is a great source of protein with about 42 grams of protein in just 8 ounces of tempeh.
I use soba noodles in this recipe because they match the nutty essense of the peanut sauce. Soba is made out of buckwheat flour, which is a gluten-free, whole grain. The noodles are high in protein and fiber, low in fat, and full of flavor. It can typically be found in the international section of the grocery store.
Like my other recipes, this peanut noodle meal can be catered to feature your favorite foods on hand. If you don’t wanna mess with finding soba noodles, use whole wheat spaghetti or any pasta on hand. The vegetable options are endless but some of my favorites here are sweet peppers and carrots. Finally, if you are all about the spice, add more sriracha or red pepper flakes to bring the heat.
Let me know what your favorites are to pair with this dish!
Tempeh Thai Peanut Noodles with Blanched Kale and Vegetables
- 8 ounces noodles of your choice (soba, udon, or whole wheat spaghetti)
- 6 cups kale, ripped into bite size pieces
- 1 cup julienne-cut vegetables of your choice (carrots, peppers, snap peas, zucchini, etc)*
- 1 tablespoon olive oil
- 8 ounces tempeh
- 1 tablespoon soy sauce or gluten-free tamari
- 1 tablespoon rice vinegar
- 1 tablespoon ginger, grated
- 3 garlic cloves, grated
- 1/2 cup green onions, sliced
- Lime wedges, optional
Peanut Sauce: (makes about 1 cup)
- 1/2 cup creamy peanut butter**
- 2 tablespoons fresh lime juice, about 1/2 large lime
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce or gluten-free tamari
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/2 teaspoon sriracha, or more as desired
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, grated
- 1/8 cup water
- To make the peanut sauce, add all dressing ingredients to a food processor or blender and blend until smooth. Add more water, if necessary, to achieve desired consistency. Set sauce aside for later.
- In a large pot, cook noodles according to package instructions. Stir kale and vegetables into the pot 1 minute before the end of the noodles’ cooking time and blanch for 1 minute. Drain the noodle mixture, and run under cold water to stop the cooking process.
- In a large wok or skillet, heat oil and add the tempeh and sauté until it begins to brown, about 2-3 minutes. Toss with the soy sauce, rice vinegar, ginger, and garlic and cook for 30 seconds more.
- Turn off the heat and add in the noodle mixture. Stir in desired amount of the peanut sauce (I like to use about half) and mix everything together so the noodles and tempeh are nicely covered and creamy. Top with green onions, lime wedges, and drizzle with more peanut sauce, if desired.
- This dish can be served warm right away or refrigerated and eaten cold for flavorful leftovers. Refrigerate leftovers and extra sauce for up to five days.