Thai Peanut Noodles
Rice noodles, tofu and crunchy vegetables in a creamy peanut and lime sauce.
Ingredients
- 150 g rice noodles
- 150 g firm tofu, cubed
- 1 carrot, julienned
- 1 red bell pepper, sliced
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1 garlic clove, minced
- 3–4 tbsp warm water
- 1 tsp oil
- Chopped peanuts and coriander for garnish
Method
- Cook the noodles according to package instructions and drain.
- Whisk peanut butter, soy sauce, lime juice, maple syrup, garlic, and warm water into a smooth sauce.
- Heat oil in a wok and cook tofu until golden.
- Add carrot and bell pepper and stir-fry for 3–4 minutes.
- Add the noodles and peanut sauce.
- Toss until everything is evenly coated and heated through.
- Garnish with chopped peanuts and coriander.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 560 kcal |
| Protein | 23 g |
| Carbohydrates | 70 g |
| Fat | 22 g |
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