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Thai Peanut Noodles with Crunchy Veggies

A close-up of creamy Thai Peanut Noodles with Crunchy Veggies, topped with peanuts and green onions.
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A recipe for flavorful Thai peanut noodles packed 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 tablespoon vegetable oil (for cooking tofu)
  • For the Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup hot water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Cook the noodles according to package directions. Drain them and rinse immediately with cold water to stop cooking and remove excess starch. Set aside.
  2. If using tofu, heat the vegetable oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden brown and slightly crispy on all sides, about 8 to 10 minutes. Remove from heat.
  3. Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter and hot water until smooth.
  4. Add the soy sauce, rice vinegar, maple syrup, lime juice, ginger, garlic, sesame oil, and red pepper flakes (if using) to the peanut butter mixture. Whisk until the sauce is completely smooth and creamy. Add a tablespoon of water if the sauce is too thick.
  5. In a large bowl, combine the cooled noodles, carrots, red bell pepper, cabbage, snow peas, and bean sprouts.
  6. Pour the peanut sauce over the noodle and vegetable mixture. Toss everything together until the noodles and vegetables are evenly coated.
  7. If using, gently fold in the cooked tofu.
  8. Divide the noodles into serving bowls. Garnish each serving with chopped scallions and chopped peanuts.

Notes

  • For the crunchiest vegetables, use them raw or blanch the snow peas for 30 seconds in boiling water, then immediately plunge into ice water.
  • If you prefer a thinner sauce, add more hot water, one teaspoon at a time, until you reach your desired consistency.
  • This dish tastes best when served immediately or chilled for up to 2 hours.

Nutrition

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