These noodles are delicious! I never thought I’d be that person using peanut butter in savoury foods, but here we are! These noodles are rich and creamy, but not overly so. This recipe is lightened up by the vegetable broth and all the veggies so it doesn’t bog you down. This recipe is high in protein, rich in minerals, and a good source of B-vitamins! Definitely a great recipe to add into regular rotation!
To Make Thai Peanut Noodles
Make the Peanut Sauce
In a medium frying pan or small pot, add 1 cup “chicken”vegetable both, ¼ peanut butter, 3 tbsp soy sauce, 2 tbsp maple syrup (or other sweetener), 1-2 tbsp sriracha/chili paste, a 1” piece of peeled and grated ginger, and 3 minced cloves of garlic.
Whisk to combine as you heat it over medium until it’s lightly bubbling. Cook for about 10 minutes over a low simmer until it begins to thicken.
Meanwhile, bring a pot of water to a boil to prepare the noodles. Add the noodles to the hot water (not actively boiling) and set them sit in the hot water and “cook” for 10 minutes.
Make the Crispy Tofu
Start by pressing a 350g block of extra-firm tofu! Ideally, fresh tofu would have been pressed for 2 hours prior to cooking, but 20-30 minutes will also do the trick. Extra short on time? Pat them dry to ensure any excess moisture is removed prior to cooking. Previously frozen tofu will easily lose its liquid when pressed and can be a good alternative here.
Preheat the oven to 450°F prior to marinating the tofu or preheat the air fryer to 370°F. Cut the tofu into 1/2 inch pieces and toss in 1-2 tbsp oil, 1 tbsp ponzu (or soy sauce/tamari). Then, tossing as you go, add 2 tbsp cornstarch to coat evenly.
In the Oven
Spread them out on a parchment lined baking sheet and cook for 20 – 30 minutes in the oven or until desired crispiness is achieved. Turn the tofu once while cooking.
In the Air Fryer
Once the air fryer is hot, toss the tofu into the basket, shake gently to distribute the pieces evenly, and bake for 10-12 minutes at 370-375°F, tossing at least twice, ideally 3-4 times while baking.
Make the Stir Fry
Check your noodles to see if they’re cooked, if they are soft (with a slight chew), drain them and toss them lightly in a sprinkle of oil to keep them from sticking. Set aside.
Prep all your veggies before beginning cooking. You’ll need ½ cup chopped green onions, 1 cup each of shredded carrots, cabbage, and broccoli stems, ⅓ cup roasted peanuts, chopped, ¼ chopped cilantro, and some lime wedges for serving.
Preheat a wok or large saucepan over medium-high heat. Once the wok is hot, add the oil in a ring around the outside and add the green onions. Stirring frequently, cook for 1 minute until the onions begin to wilt, then add the carrots, cabbage, and broccoli stems.
Cook for an additional minute, tossing to heat evenly, before adding the peanut sauce, noodles, and cooked tofu. The sauce should thicken quickly. Toss to coat the noodles evenly in the sauce before topping with fresh cilantro, lime wedges, and chopped peanuts to serve.
Enjoy!
Thai Peanut Noodles with Crispy Tofu
Equipment
- wok or large stainless steel saucepan
Ingredients
Peanut Sauce
- 1 cup “chicken” vegetable broth
- ¼ cup natural peanut butter
- 3 tbsp soy sauce or GF tamari
- 2 tbsp maple syrup
- 1-2 tbsp chili paste or sriracha
- 1 inch fresh ginger peeled and grated
- 3 garlic cloves minced
Crispy Tofu
- 350 g block extra-firm tofu pressed and cut into ½” bite sized pieces
- 1-2 tbsp vegetable oil
- 1 tbsp ponzu sauce or soy sauce or GF tamari
- 2 tbsp cornstarch
Stir Fry
- ½ lb rice noodles
- 2 tbsp vegetable oil
- ½ cup chopped green onions
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup shredded broccoli stems or extra cabbage
- ⅓ cup roasted peanuts chopped
- ¼ cup chopped cilantro
- lime wedges
Directions
Peanut Sauce
- In a medium frying pan or small pot, add the stock, peanut butter, soy sauce, maple syrup (or other sweetener), sriracha/chili paste, garlic, and ginger. Whisk to combine as you heat it over medium until it’s lightly bubbling. Cook for about 10 minutes over a low simmer until it begins to thicken.
- Meanwhile, bring a pot of water to a boil to prepare the noodles. Add the noodles to the hot water (not actively boiling) and set them sit in the hot water and “cook” for 10 minutes.
Crispy Tofu
- Start by pressing your tofu! Ideally, fresh tofu would have been pressed for 2 hours prior to cooking, but 20-30 minutes will also do the trick. Extra short on time? Pat them dry to ensure any excess moisture is removed prior to cooking.
- Preheat the oven to 450°F prior to marinating the tofu or preheat the air fryer to 370°F. Cut the tofu into 1/2 inch pieces and toss in the oil and ponzu (or soy sauce/tamari). Then, tossing as you go, add the cornstarch to coat evenly.
- Oven: Spread them out on a parchment lined baking sheet and cook for 20 – 30 minutes in the oven or until desired crispiness is achieved. Turn the tofu once while cooking.
- Air fryer: Cut the tofu into 1/2 inch pieces and toss in the oil and ponzu (or soy sauce/tamari). Then, tossing as you go, add the cornstarch to coat evenly. Once the air fryer is hot, toss the tofu into the basket, shake gently to distribute the pieces evenly, and bake for 10-12 minutes at 370°-375°F, tossing at least twice, ideally 3-4 times while baking.
Stir Fry
- Check your noodles to see if they’re cooked, if they are soft (with a slight chew), drain them and toss them lightly in a sprinkle of oil to keep them from sticking. Set aside.
- Preheat a wok or large saucepan over medium-high heat. Once the wok is hot, add the oil in a ring around the outside and add the green onions. Stirring frequently, cook for 1 minute until the onions begin to wilt, then add the carrots, cabbage, and broccoli stems.
- Cook for an additional minute, tossing to heat evenly, before adding the peanut sauce, noodles, and cooked tofu. The sauce should thicken quickly. Toss to coat the noodles evenly in the sauce before topping with fresh cilantro, lime wedges, and chopped peanuts to serve.
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