Thai Peanut Noodles

These noodles are so YUMMY and one of my favorites! They are very much like Pad Thai, but a little creamier, and I use Brown Rice Ramen instead of the traditional Pad Thai Noodles. Honestly, you could use whatever noodles you like, but I like to stick to the Rice Noodles because they are GF and lighter.

Print Recipe

Thai Peanut Noodles with Tofu & Veggies

Anything with Thai and Noodles in the name has me sold! These spicy delicious Thai Peanut Noodles are perfect for a cold night in, or just ANY time really!

Course

Main Dish, Side Dish

Cuisine

Thai

Prep Time

20 min

Cook Time

15 min

Servings

servings

Ingredients

Peanut Sauce

• 3/4 cup Organic No Salt Added Peanut Butter
• 2 tbsp Liquid Amino Acids
• 2 tbsp Coco Aminos
• 2 tbsp Real Maple Syrup or Agave
• 2-3 Limes Juiced
• 1 tbsp Garlic Powder (or 3 Cloves)
• 1 tbsp Fresh Ginger Minced (or 1 tsp Ground Ginger)
• 1/4 cup Chopped Fresh Cilantro
• 1 tbsp Siracha Sauce (you can omit this or adjust it according to your taste)

Tofu and Veggies

• 16 oz Tofu (1 block) Drained and Pressed for 15 min.
• 1 tbsp Liquid Aminos
• 3 Large Carrots Sliced thinly with a mandolin or peeler.
• 1 Medium Zucchini Sliced Thinly witha mandolin or peeler.

Toppings

• 1/4 cup Chopped Fresh Cilantro
• 1/4 cup Crushed Peanuts
• 1/4 cup Green Onions Chopped

Course Main Dish, Side Dish Cuisine Thai Prep Time 20 min Cook Time 15 min Servings servings Ingredients Peanut Sauce 3/4 cup Organic No Salt Added Peanut Butter 2 tbsp Liquid Amino Acids 2 tbsp Coco Aminos 2 tbsp Real Maple Syrup or Agave 2-3 Limes Juiced 1 tbsp Garlic Powder (or 3 Cloves) 1 tbsp Fresh Ginger Minced (or 1 tsp Ground Ginger) 1/4 cup Chopped Fresh Cilantro 1 tbsp Siracha Sauce (you can omit this or adjust it according to your taste) Tofu and Veggies 16 oz Tofu (1 block) Drained and Pressed for 15 min. 1 tbsp Liquid Aminos 3 Large Carrots Sliced thinly with a mandolin or peeler. 1 Medium Zucchini Sliced Thinly witha mandolin or peeler. Toppings 1/4 cup Chopped Fresh Cilantro 1/4 cup Crushed Peanuts 1/4 cup Green Onions Chopped

Instructions

1. Press your tofu in paper towels and/or a tea towel under something heavy for 15 min.

   
2. Cut the tofu into small pieces and gently toss with the Liquid Aminos in a bowl.

   
3. Pre-heat the air-fryer and then place the tofu in the air-fryer and fry on 390 for 12 minutes, flipping over half way.

   
4. If using fresh ginger and/or garlic, first heat 1/4 cup of Vegan broth in a wok and sauté until the garlic and ginger is soft.
5. In a mixing bowl, mix together all the Peanut Sauce ingredients.

   
6. Prepare the noodles of your choosing according to their instructions.
7. Next, add all the Peanut Sauce ingredients to the wok and bring to a simmer for a couple minutes.

   
8. Add the carrots, zucchini and cilantro to the sauce.

   
9. Cook the carrots and zucchini for a few minutes and then add in the air-fryer tofu. Toss everything together.
10. Lastly, add the noodles you have previously cooked to the wok, and toss all the ingredients together. Serve immediately.

    
11. Top with all the toppings and enjoy!