Creamy Vegan Thai Peanut Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Thai Peanut Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Thai Peanut Noodles

Enjoy a vibrant bowl of Thai-inspired noodle goodness featuring a creamy, tangy peanut sauce tossed with perfectly cooked rice noodles, savory tempeh, and crisp vegetables. Each bite brings a balance of textures and flavors—smoky, nutty, and a hint of lime—that makes this dish a satisfying meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

601kcal
Protein
36.0g
Fat
26.7g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

40g Rice Noodles, cooked

100g Tempeh, cubed

1.5 tbsp Peanut Butter

50g Shelled Edamame

50g Red Bell Pepper, sliced

30g Carrot, julienned

30g Spinach

1 tbsp Lime Juice

1 tbsp Soy Sauce

1 Garlic clove, minced

1 tsp Ginger, grated

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cook the rice noodles according to package instructions, then drain and set aside.

  • 2

    In a non-stick skillet, lightly pan-fry the cubed tempeh over medium heat until golden on all sides.

  • 3

    In a small bowl, whisk together peanut butter, lime juice, soy sauce, minced garlic, and grated ginger to form a creamy sauce. If the sauce is too thick, add a splash of warm water to reach desired consistency.

  • 4

    In a large bowl, combine the cooked noodles, sautéed tempeh, shelled edamame, red bell pepper, carrot, and spinach.

  • 5

    Pour the peanut sauce over the noodle mixture and toss thoroughly to ensure even coating.

  • 6

    Serve immediately, garnished with extra lime wedges or fresh herbs if desired.

Creamy Vegan Thai Peanut Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Thai Peanut Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Thai Peanut Noodles

Enjoy a vibrant bowl of Thai-inspired noodle goodness featuring a creamy, tangy peanut sauce tossed with perfectly cooked rice noodles, savory tempeh, and crisp vegetables. Each bite brings a balance of textures and flavors—smoky, nutty, and a hint of lime—that makes this dish a satisfying meal for any time of day.

NUTRITION

601kcal
Protein
36.0g
Fat
26.7g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

40g Rice Noodles, cooked

100g Tempeh, cubed

1.5 tbsp Peanut Butter

50g Shelled Edamame

50g Red Bell Pepper, sliced

30g Carrot, julienned

30g Spinach

1 tbsp Lime Juice

1 tbsp Soy Sauce

1 Garlic clove, minced

1 tsp Ginger, grated

PREPARATION

  • 1

    Cook the rice noodles according to package instructions, then drain and set aside.

  • 2

    In a non-stick skillet, lightly pan-fry the cubed tempeh over medium heat until golden on all sides.

  • 3

    In a small bowl, whisk together peanut butter, lime juice, soy sauce, minced garlic, and grated ginger to form a creamy sauce. If the sauce is too thick, add a splash of warm water to reach desired consistency.

  • 4

    In a large bowl, combine the cooked noodles, sautéed tempeh, shelled edamame, red bell pepper, carrot, and spinach.

  • 5

    Pour the peanut sauce over the noodle mixture and toss thoroughly to ensure even coating.

  • 6

    Serve immediately, garnished with extra lime wedges or fresh herbs if desired.