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Thai Peanut Noodles with Crunchy Veggies

Close-up of a bowl of Thai Peanut Noodles with Crunchy Veggies, topped with peanuts and green onions.
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A recipe for flavorful Thai peanut noodles loaded with crisp, fresh vegetables and a homemade savory peanut sauce.

Ingredients

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  • 8 oz dried noodles (spaghetti, linguine, or rice noodles)
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded red cabbage
  • 1/2 cup snow peas, trimmed
  • 1/2 cup bean sprouts
  • 1/4 cup chopped scallions, for garnish
  • 2 tablespoons chopped peanuts, for garnish
  • 1 block (14 oz) extra-firm tofu, pressed and cubed (optional)
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2-4 tablespoons hot water (to thin sauce)

Instructions

  1. Cook the noodles according to package directions. Drain them, rinse briefly with cold water to stop cooking, and set aside.
  2. If using tofu, toss the cubes with a little soy sauce and pan-fry or bake until golden brown and slightly crisp. Set aside.
  3. Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, ginger, and garlic until smooth.
  4. Add hot water one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning if needed (add more lime for tang or maple syrup for sweetness).
  5. In a large bowl, combine the cooked noodles, carrots, red bell pepper, cabbage, and snow peas.
  6. Pour the peanut sauce over the noodles and vegetables. Toss everything well until the noodles and vegetables are evenly coated.
  7. Gently fold in the bean sprouts and the cooked tofu, if using.
  8. Divide the noodles into serving bowls. Garnish with chopped scallions and chopped peanuts before serving.

Notes

  • For the crunchiest vegetables, use them raw or blanch the carrots and peppers for 30 seconds in boiling water, then immediately plunge into ice water.
  • To make this recipe vegan, use maple syrup instead of honey in the sauce.
  • If you prefer a thinner sauce, increase the amount of hot water used.
  • You can substitute chicken breast, thinly sliced, for the tofu; cook it separately before assembling the dish.

Nutrition

Find it online: https://magazinemeal.com/thai-peanut-noodles-with-crunchy-veggies/