Step 1

Separate the leaves from the butter lettuce, rinse and pat dry.

Step 2

Crumble the tempeh into a large skillet and saute until lightly browned

Step 3

Cook rice noodles according to the directions on the package. Rinse in cool water and set aside.

Step 4

Whisk together the dressing ingredients.

Step 5

Remove the sauteed tempeh to a large bowl and add the grated carrot, bell peppers, green onions, parsley and noodles.

Step 6

Lay out 8 lettuce leaves and fill each one with about 2 ounces of the tempeh mixture.

Step 7

Sprinkle with chopped peanuts and drizzle with the dressing.