Vegan Thai Noodles
Mouthwatering Thai peanut noodles loaded with veggies and healthy protein from tofu. A yummy peanut sauce ties it all together.
Servings: 4 servings
Calories: 583kcal
Ingredients
- 8 oz Thai rice noodles
- 1 tablespoon sesame oil
- 1-inch knob ginger (julienne or cut into thin strips)
- 2 cloves garlic (minced)
- 1 tablespoon sesame seeds
- 2 carrots (julienne or cut into thin strips)
- ¼ head cabbage (green or purple cabbage, thinly sliced, about 3-4 cups)
- Salt to taste
- 4 scallions (or a bunch of chives, trimmed and finely chopped)
For tofu
- 14 oz extra firm tofu (water squeezed out. Cut the tofu into small cubes)
- 1 tablespoon tamari (or soy sauce)
- 1 teaspoon sesame oil
For Thai peanut sauce
- 2 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ½ cup smooth peanut butter (I used natural peanut butter)
- 2 tablespoon maple syrup
- 2 tablespoon sriracha sauce (use more or less per taste)
- ¼ cup tamari (or soy sauce)
Instructions
Cook noodles
- Cook the noodles in salted water until al dente. My rice noodles took six minutes to reach the perfect texture in boiling water. Follow package directions if unsure. Strain the noodles, rinse in cool water, and set aside. You can coat the noodles with a bit of oil, if you like, to make sure they don't stick together.
Air-fry or sauté tofu
- Toss the tofu cubes with soy sauce and sesame oil. Place in the air fryer set to 375 degrees Fahrenheit/190 degrees Celsius and air-fry for 7-8 minutes until firm but still creamy.Alternatively, toss the tofu with tamari or soy sauce, and heat the oil in the wok or skillet. Stir-fry the tofu cubes until lightly browned. Remove to a plate and set aside.
Make the peanut sauce
- In a small bowl, mix the peanut butter, maple syrup, rice vinegar, sesame oil, sriracha sauce and soy sauce. Use a whisk to beat until very smooth. Set aside.
Assemble the Thai noodles
- Heat a tablespoon of sesame oil in the wok or skillet over high heat. Add the ginger and garlic and stir-fry for about 30 seconds. Add the carrots and cabbage and continue to stir-fry over high heat for 3-4 minutes until the cabbage wilts and the carrots are tender but al dente.
- Add the noodles and tofu to the wok and pour the peanut sauce over them. Use a pair of tongs or a spatula to carefully mix everything together until the noodles, veggies and tofu are evenly coated in the sauce. Taste and add salt only if needed.
- Sprinkle the chopped green onions or chives over the noodles. You can also top the noodles with roasted peanuts before serving.
Nutrition
Calories: 583kcal | Carbohydrates: 75g | Protein: 23g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Potassium: 715mg | Fiber: 9g | Sugar: 15g | Vitamin A: 5811IU | Vitamin C: 39mg | Calcium: 122mg | Iron: 3mg