Thai Noodles With Vegetables & Spicy Peanut Sauce


Yum! Ever since I made those amazing Thai Spring Rolls I have become obsessed with peanut sauce! I have been wanting to make the sauce again so I decided to try it in a new recipe. The result? I give you Thai Noodles With Vegetables & Spicy Peanut Sauce! This dish is the perfect thing to eat for lunch, dinner or even leftovers and is surprisingly quick to make! Let me know what you think in the comments below! *Note: Tofu takes about 45 minutes to cook. I recommend cooking it ahead of time or you can choose to omit it.

Ingredients: + 8 oz. thai rice noodles, linguini-width (find these in the international section of any grocery store) + 1 red bell pepper, chopped into matchsticks + 1 cup shredded carrots or shred your own carrots with a vegetable peeler (3 large carrots should suffice) + 3 scallions, chopped (white and green parts) + 1 cup edamame, shelled + 1/4 cup cilantro, chopped + a few dashes of cayenne pepper + 1/2 teaspoon salt

Baked Tofu: + 1 package of extra firm tofu + extra virgin olive oil + salt and pepper

Spicy Peanut Sauce: + 1/3 cup of creamy all natural peanut butter (room temperature!) + 2 tablespoon of non-GMO soy sauce + 2 teaspoons brown sugar + 2 tablespoon lemon or lime juice + 2 cloves of garlic, minced + a few dashes cayenne pepper or Tabasco sauce + 8 tablespoons of water (add in one tablespoon at a time, allowing the sauce to absorb the water + before adding another tablespoon)

Directions: Tofu: + Preheat oven to 350 degrees F. + Remove the tofu from the package and place on a plate, with a paper towel underneath. Place a small plate on top of the tofu and then something heavy on top of the plate (I used a container of vegetable broth.) Allow the tofu to release its water for about 20 minutes or so, using a paper towel to remove any excess water that leaks. + Once ready, remove the tofu from the wet plate, dab it off and place it on a cutting board. Cut the tofu into cubes and place on a cookie sheet. Spread a little bit of olive oil, salt and pepper onto the sheet and toss the tofu enough that it will not stick to the pan. Cook for 45 minutes.

Noodle Dish: + First, follow the directions on the package and cook the noodles until soft. Once finished cooking, drain and set aside. + Chop up the red bell pepper, onion and cilantro as directed. Once cut, place all ingredients into a bowl. Add carrots, edamame, cayenne pepper and salt as well and mix. Once, noodles are done, place them into a bowl with the other ingredients and mix.

Peanut Sauce: + Place all of the ingredients for the sauce into a small bowl and mix well. + Once the sauce is finished, pour over the noodle dish and add in tofu, if used. Place the noodles back into the pot and cook on low heat until the dish is warm. Add salt, pepper and/or cayenne to taste. Serve warm.