Thai Peanut Sauce Noodles

This simple dish combines standard pantry items with a little flair to make a super quick and hearty meal!

Medium Effort - 30 mins | 4-5 servings

Ingredients

For the tofu, veggies, and noodles:

1 package (~14oz) - firm or extra firm tofu
- See Baked Tofu recipe for additional spices needed
1 Tbsp - coconut oil (or other med-heat vegetable oil)
Many types of veggies!
- fresh or frozen: carrots, broccoli, peas, beans
- fresh: cabbage, mushrooms, bell peppers
Spices: garlic powder, soy sauce
2 packages - wide flat rice noodles (or similar)
(optional) crushed peanuts for garnish
(optional) lemon slices for garnish

For the peanut sauce:

Get the baked tofu started, using the Baked Tofu prep step
Once the tofu is in the oven, start heating some water for the rice noodles
In a sauce pan or medium bowl, mix together the peanut sauce ingredients, then set aside
- We recommend heating the mixture on the stove to help the peanut butter mix in
- Otherwise, use hot water to help with the mixing
Chop the veggies (we prefer thin strips or small pieces for faster cooking)
Heat the coconut oil in a large wok or frying pan, then add the chopped veggies, plus garlic powder
Cook with a lid on for 10-15 min, just enough to steam the veggies
Meanwhile, once the water has boiled, cook the rice noodles for 4 minutes, then drain & set aside
Once the veggies, tofu, and noodles are cooked, combine them all in the large wok or frying pan
Re-heat the peanut sauce mixture or add a bit of hot water to make it thinner (it will thicken as it cools)
Pour the peanut sauce over the veggies, tofu, and noodles and mix together
- If needed, add some hot water and/or soy sauce to adjust the consistency (thin it out) and taste (saltiness)
Serve in bowls with crushed peanuts and lemon wedges as a garnish!

TAGS: vegan, vegetarian, thai, noodles, vegetables, veggies, quick

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