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Thai Peanut Noodles with Crunchy Veggies

A vibrant bowl of Thai Peanut Noodles with Crunchy Veggies, topped with peanuts and cilantro.
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Make this simple recipe for Thai peanut noodles packed with fresh, crunchy vegetables and a homemade savory peanut sauce.

Ingredients

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  • 8 ounces spaghetti or linguine noodles
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded red cabbage
  • 1/2 cup chopped green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup dry roasted peanuts, chopped (for garnish)
  • 2 tablespoons sesame oil
  • 1 block (14 ounces) extra-firm tofu, pressed and cubed (optional)
  • For the Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm 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

Instructions

  1. Cook the noodles according to package directions until al dente. Drain and rinse immediately with cold water to stop cooking and keep them from sticking. Set aside.
  2. If using tofu, heat the sesame oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove from the skillet and set aside.
  3. Prepare the peanut sauce: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, maple syrup, lime juice, ginger, and garlic until completely smooth. Add more warm water, one teaspoon at a time, if the sauce is too thick.
  4. In a very large bowl, combine the cooled noodles, carrots, red bell pepper, red cabbage, and green onions.
  5. Pour the peanut sauce over the noodle and vegetable mixture. Toss well until everything is evenly coated.
  6. If using, gently fold in the cooked tofu.
  7. Divide the noodles into bowls. Garnish each serving with fresh cilantro and chopped peanuts.

Notes

  • For maximum crunch, use raw vegetables. Do not cook the carrots or cabbage.
  • If you prefer a thinner sauce, add a splash of hot water when mixing.
  • You can serve this dish warm or cold; it works well as a cold noodle salad.

Nutrition

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