Vegan Thai Noodles in a Spicy Peanut Sauce
Thai Noodles in a Spicy Peanut Sauce are the perfect dinner pick-me-up. They are packed with veggies and healthy protein from tofu, and the yummy peanut sauce ties it all together deliciously.
Servings: 4 servings
Calories: 585kcal
Ingredients
- 8 oz spaghetti
- 14 oz tofu (cut into four slices)
- 2 large bell peppers (thinly sliced)
- 2 large carrots (julienned)
- 1-inch knob ginger (finely minced)
- 5 cloves garlic (minced)
- 1 large onion (thinly sliced)
- 2 tablespoon rice vinegar
- 2 teaspoon sesame oil
- ½ cup smooth peanut butter
- 2 tablespoon maple syrup
- 2 tablespoon sriracha sauce (use more or less per taste)
- ¼ cup soy sauce
- 6 scallions (trimmed and white and green parts chopped.)
- Salt to taste
Instructions
- Heat 1 teaspoon of oil in a cast-iron or nonstick skillet. Arrange the tofu slice sin a single layer and cook until browned on both sides. Cool enough to handle and cut into ¼-inch cubes.
- Cook the noodles in salted water per package instructions until al dente
- Heat the remaining 1 teaspoon of oil in a wok.
- Add the onions, ginger and garlic. Saute until the onions soften and start to brown.
- Add the carrots and bell peppers. Saute, stirring over high heat, until the vegetables begin to soften.
- In a small bowl, mix the peanut butter, maple syrup, rice vinegar, sesame oil, sriracha sauce and soy sauce. Add some water if it's too thick.
- Pour the sauce over the veggies in the skillet and mix.
- Add the noodles and the tofu and stir well to combine everything.
- Sprinkle the chopped green onions over the noodles. Sprinkle on some coarsely pounded peanuts too, if you wish.
Nutrition
Calories: 585kcal | Carbohydrates: 78g | Protein: 28g | Fat: 19g | Saturated Fat: 3g | Potassium: 814mg | Fiber: 8g | Sugar: 18g | Vitamin A: 8773IU | Vitamin C: 119mg | Calcium: 209mg | Iron: 4mg