I know you’re probably sitting there tapping your foot in annoyance since I had you make a bunch of Thai peanut sauce and promised another recipe… I know! I know! But it’s worth the wait! Not to mention this recipe is so simple I almost feel bad taking up interweb space… But it’s worth the wait! PROMISE!
What’s nice about the peanut sauce is that the flavors meld together really nicely after sitting in the fridge. You’re really going to get the bold flavors. Much like any sauce you make.
I’m also trying something new here. Trader Joe’s Sriracha Baked Tofu. It has such great flavor and really went well with the coconut and peanuts.
*Tip: when cooking tofu be sure to saute it first so that it gets nice and brown. This way it doesn’t get soggy as it simmers in the sauce and keeps that nice crispiness around the edges.
You’ll find an ongoing trend in a lot of recipes I post… I. Love. NOODLES. PASTA. Whatever… I love em! If I had a last meal, it would be a big bowl of pasta. So you can guess where I’m going with this… Yep! We’re making NOODLES!
This dish can be served either hot or cold. I’m making this version hot, but I’ll include instructions to serve it cold. This way you can decide.
I love that this is so easy to make! No muss and no fuss… The sauce is already made and there’s minimal cooking involved. Which is great after a long day at work and don’t feel like dealing with something complicated. I must warn you… there will be no leftovers. It will be devoured. Don’t say that I didn’t warn you!
Spicy Thai Peanut Noodles
Yields: 2-3 servings
Time: 10 minutes
- Spicy Thai Peanut Sauce. Recipe here
- 1 box of Pad Thai noodles
- 1 tablespoon of coconut oil
- 1 5 oz can of bamboo shoots
- 1 cup of bean sprouts
- 1 package of Trader Joe’s Sriracha Baked Tofu
- 1 cup matchstick carrots
- Crushed peanuts (garnish)
- Cilantro, chopped (garnish)
- 1 Lime
Fill a large pot of water and set to boil. While you’re waiting for the water to boil dice up the tofu into ½ in pieces. Heat the coconut oil in a pan and saute the tofu until the edges are nice and browned. Add bamboo shoots and sauce into the pan with the tofu and bring to a low simmer.
When the water is boiling put in the noodles and cook according to the instructions. Drain and rinse with cold water, add to the sauce, and toss well. Serve with carrots and bean sprouts, garnish with cilantro, peanuts, and lime.
To serve it cold saute the tofu and bamboo shoots without the sauce and set aside. When the noodles are done cooking, rinse with cold water and toss with chilled sauce and cooked tofu and bamboo shoots. Chill for about 30 minutes then serve.