Flavorful Vegan Thai Peanut Noodles
If you're craving something sweet, spicy and flavorful but don't have a lot of time to whip it up in the kitchen, this vegan Thai peanut noodle bowl is for you! In just 30 minutes flat - yes less than half an hour! - your table can be adorned with these tantalizing noodles served over linguine alongside crisp vegetables adored by herbs. Whether its midweek lunch or dinner , make sure to try out this lip-smacking dish that's guaranteed to satisfy those cravings.
Servings 4
Calories 300kcal
Equipment
Ingredients
- Tofu firm
- 1 small Onion diced
- 1 Red Bell Pepper sliced
- 1 Orange Bell Pepper sliced
- ½ cup 50 g Sliced Red Cabbage
- Sesame Seeds roasted
- ½ bunch Chopped Cilantro
- ½ Cup 65g Dry Roasted, Salted Peanuts , roughly chopped
- 2 tablespoon Green Onions sliced
- ½ package Pasta whole-wheat linguine or gluten-free pasta
Thai Peanut Sauce:
- 1 cup 250 g Creamy Peanut Butter
- 2-3 tablespoon Sriracha
- 1 big lime juiced
- 4 tablespoon maple syrup
- 4 tablespoon roasted sesame seeds
- ½ cup 120ml Warm Water
- 3 tablespoon Fresh Grated Ginger
- 6 cloves Garlic minced
- ¼- ⅓ cup 60-80 ml Soy Sauce
- 1 teaspoon Rice Vinegar
Instructions
- Cut the veggies and press the tofu.
- Place the cubed tofu in the oven and bake for about 15 minutes at 400°F (200°C) until it becomes firm on the outside. Cook the pasta according to the package instructions.
- First steam the onions and garlic in a wok pan and add the finely chopped vegetables. Braise the vegetables until they are soft.
- In the meantime, blend all the ingredients for the peanut sauce in a high speed blender. Now stir the drained, cooked pasta and tofu into the vegetables and fold in the peanut sauce. You can serve a green side salad.
Video
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 41g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 725mg | Fiber: 6g | Sugar: 22g