Thai Peanut Noodles
These Thai peanut noodles come together in about 20 minutes and are bursting with flavor. Fresh veggies and smoked tofu are tossed in a creamy, protein-rich peanut sauce.
Ingredients
- 200 g rice noodles
- 1 red bell pepper sliced into thin strips
- 2 cucumber sliced into thin strips
- 100 g broccoli cut into small florets
- 1 onion sliced
- 80 g peanuts lightly salted roasted, roughly chopped
- 250 g smoked tofu sliced, lightly toasted
- black sesame seeds for garnish
- 1 tsp coconut oil
Peanut Sauce:
- 80 g peanut butter creamy
- 60 g water warm
- 3 Tbsp soy sauce or tamari
- 2 Tbsp maple syrup
- 1 Tbsp sriracha
- 1 ½ Tbsp fresh ginger peeled and minced
- 1 Tbsp garlic minced
- 1 Tbsp sesame oil
Instructions
- Soak the noodles in hot water according to the directions on the package, then drain.
- Meanwhile, prepare the peanut sauce: in a food processor, combine all the sauce ingredients and blend until smooth.
- In a wok, heat a teaspoon of coconut oil over medium heat.
- Add the bell pepper, onion, and broccoli, and stir-fry for about 3 minutes.
- Add the toasted tofu and drained noodles and toss everything together.
- Top with the cucumber strips, sprinkle with black sesame seeds, and serve with the peanut sauce drizzled on top.
Notes
The peanut sauce can be made 3-4 days ahead and stored in the fridge; thin it with a little warm water before serving. Serve the cucumber strips raw on top or on the side for extra crunch. For a gluten-free version, use tamari instead of soy sauce.