Easy Vegan Thai Noodles in a Creamy Peanut Sauce
Ingredients:
- 8 oz (225 g) rice noodles
- 1 block extra-firm tofu, pressed and cubed
- 2 tbsp soy sauce
- 1 tbsp cornstarch or arrowroot powder
- 2 tbsp sesame oil
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup chopped green onions
For the Peanut Sauce:
- 1/4 cup natural peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sriracha (optional for heat)
- 2–3 tbsp water (to adjust consistency)
Directions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Toss tofu cubes with soy sauce and coat with cornstarch. Heat sesame oil in a skillet and cook the tofu until golden and crispy. Remove and set aside.
3. In the same skillet, stir-fry broccoli, carrots, and bell pepper until tender but crisp.
4. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sriracha, and water until smooth.
5. Add the cooked noodles and peanut sauce to the skillet with the vegetables. Toss to combine and heat through.
6. Top with crispy tofu and green onions. Serve warm.
Recipe Information: 10 mins prep | 15 mins cooking | 25 mins total | 400 calories per serving | Serves 4