The inspiration for this Thai peanut noodles recipe is my absolute love toward Thai food. I have been making these noodles for quite some time. It is a very versatile recipe and can be made as a week night dinner with whatever is available in our kitchen. I use either spaghetti or flat rice noodles. This week, I tried using whole grain spaghetti and it tasted great. The sauce that we make for this noodle is very easy and the recipe as such is very juicy. Anyone who prefers the noodles to be dry, use less water when making the sauce. It is a great way to get vegetables in a kid’s meal.
Preparation time – 10 Mins
Cooking time – 20 Mins
Difficulty level – easy
Ingredient (Serves 4)
- Spaghetti/ Linguine/flat rice noodles – 8 oz
- Extra firm tofu – 14 oz package drained, patted dried and cut into cubes
- Onion (Cut in to thin strips) – 1 small
- Bell pepper (Cut into thin strips) – 1
- Carrot (Cut into thin strips) – 2
- Broccoli – few pieces
- Beans (cut into 1 inch pieces) – 15
- Sugar snap peas – few (Optional)
- Water chestnuts – 1 small can (Optional)
- Spring onions – to garnish
- Bean sprouts – to garnish (Optional)
- Crushed red pepper flakes – as needed
- Salt – as needed
- Vegetable oil – 2 tbsp
For the sauce –
- Peanut butter – 4 tbsp
- Soy sauce – 1/4th cup
- Rice vinegar – 1/4th cup
- Thai sweet chili sauce – 2 tbsp
- Tamarind pulp – ½ tsp
- Cook the noodles or spaghetti according to the package instructions, drain and keep aside.
- Heat some oil in a large wok or skillet over high flame. Add the tofu, and cook tossing gently until golden (about 8-10 mins). Transfer it to a plate.
- Add the remaining oil to the same skillet or wok and add the onion. Stir fry for a minute and then add the bell pepper. Cook for 2-3 mins and then add the rest of the vegetables, crushed red pepper flakes and cook for few minutes until the vegetables are crisp. Make sure that they don’t get too soft.
- To make the sauce – Add all the sauce ingredients in a bowl and whisk well. Then, add little hot water to bring it to a smooth consistency. And then, add this sauce to the pan and mix well until the vegetables are well coated.
- Add the tofu and the cooked pasta/noodles and mix well. Garnish with spring onions and serve the Thai peanut noodles hot.
Tips and hints –
- Make sure that the pasta or noodles are not overcooked. This makes the recipe very mushy and tasteless.
- Any of the vegetable can be omitted or any other vegetables could be added to the recipe.
- Be very careful when adding salt to the recipe. Soy sauce has loads of salt and most of the times, just that would be enough.
- Tamarind pulp makes the sauce tangy. If it is not available, one could always add some lime juice in the end.