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Thai Peanut Noodles


  • Author: Chocolate Covered Cheetah
  • Yield: 4 1x
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Ingredients

Noodles

  • 14oz extra firm tofu, pressed
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 tbsp coconut oil
  • 3/4 cup carrots, sliced
  • 1 large red bell pepper, chopped
  • 1/2 cup sugar snap peas, chopped
  • Add 3 cups cooked rice noodles

Sauce

  • 1/4 cup pb (creamy)
  • 2 cloves garlic, crushed
  • 1 tbsp red curry paste
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1/2 tsp ginger paste
  • 1 13.66oz can lite coconut milk

Optional Garnishes

  • green onions, chopped
  • mint, chopped
  • cilantro, chopped
  • peanuts, crushed
  • lime juice

Instructions

  1. Pre-heat oven to 400°F
  2. Cut tofu into small cubes
  3. In a large bowl toss the tofu with olive oil and sea salt
  4. Spread tofu on a large baking sheet
  5. Bake for 40 minutes
  6. Meanwhile, mix together the sauce
  7. In a small bowl whisk together the peanut butter, garlic, red curry paste, rice vinegar, lime juice, fish sauce, ginger paste and lite coconut milk, set aside
  8. Remove from tofu from oven, set aside
  9. In a large frying pan, heat coconut oil over medium heat
  10. Add carrots, sauté 10 minutes
  11. Add the red bell peppers and sugar snap peas
  12. Sauté 4-5 minutes
  13. Add sauce, bring to a boil
  14. Lower heat to simmer
  15. Add noodles and tofu, toss
  16. Serve with desired garnishes