Tender noodles tossed in a creamy peanut sauce with tofu, bell peppers, carrots, and spring onions. Garnish with chopped peanuts and coriander.
Welcome back Kitchen VVitches! Today, we're taking a culinary trip to Thailand with a mouthwatering recipe for Vegan Thai Peanut Noodles. This dish is a harmonious blend of creamy peanut sauce, tender tofu, and vibrant vegetables, all tossed with perfectly cooked noodles. It's a celebration of Thai flavors that's not only delicious but also entirely plant-based.
These creamy peanut noodles are not only satisfying but also packed with wholesome ingredients that will leave you feeling nourished. This dish is one that my boys and I look forward to making together as it is simple to make as well as being super yummy. So, grab your chopsticks and let's embark on this flavor-packed journey together!
Ingredients
225g rice noodles
1 block of extra firm tofu, cubed
2 tbsp of sesame oil
1 red bell pepper, thinly sliced
1 carrot, julienned
100g of mangetout/green beans
3 spring onions, thinly sliced
25g chopped peanuts, for garnish
Fresh coriander leaves, for garnish
For the Peanut Sauce:
80g smooth peanut butter
2 tbsp of soy sauce
2 tbsp of maple syrup
2 tbsp of rice vinegar
1 tbsp of lime juice
2 cloves of garlic, minced
1 tsp of grated ginger
1/2 tbsp of sriracha sauce (adjust to taste)
60ml water, to thin the sauce
Method
Cook the rice noodles according to the package instructions until al dente. Leave in ice cold water to stop any further cooking. Drain and set aside.
In a small bowl, whisk together all the ingredients for the peanut sauce until smooth. If the sauce is too thick, add water, a tablespoon at a time, until desired consistency is reached. Set aside.
In a large wok, heat one tablespoon of sesame oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the wok and set aside.
In the same wok, add the remaining tablespoon of sesame oil. Add the sliced bell pepper, julienned carrot, and mangetout/green beans. Stir-fry for 3-4 minutes until the vegetables are tender yet still crisp.
Drain the noodles and add to the wok along with the tofu. Pour the peanut sauce over the noodles and tofu, tossing gently to coat everything evenly. Cook for an additional 2-3 minutes until heated through.
Serve the Vegan Thai Peanut Noodles, sprinkle sliced green onions and chopped peanuts over the noodles. Garnish with fresh coriander leaves for an extra burst of flavor.
VVitch Tips
For those who like it hot you can add a further drizzle of sriracha for a fiery kick.
Whether you're a seasoned vegan or simply looking to explore new flavors, this recipe is sure to become a favourite in your kitchen. If you're lucky like me, you may get to take some leftovers to work for lunch and be the envy of the staffroom!
Blessed be,