Vegan Thai-Inspired Peanut Noodles

Serves: 4-6 | Time: 20 minutes

Creamy, nutty, and just a little tangy - these noodles are a weeknight favourite that comes together in minutes.

Peanut butter is rich in protein and magnesium, while tamari provides essential amino acids. Paired with veggies and noodles, this is comfort food made simple.

Ingredients

• 1 packet rice noodles of choice

• 1 block crumbled tofu

• 1–2 cups shredded carrot, cabbage and peppers

Sauce:

• 3 tbsp peanut butter

• ¼ cup soy sauce (or tamari)

• 1 tsp lime juice

• 1 tsp maple syrup

• 1 tsp sesame oil

• 1 tsp tomato paste

• 1 garlic clove, crushed

• 2 green onions, sliced

• ¼ cup warm water

Instructions

1. Soak noodles in hot water for 10 minutes until just tender; drain and rinse.

2. Cook tofu: Heat a non-stick pan or wok, spray lightly with avocado oil, and add the crumbled tofu. Season with a pinch of salt right away and cook 8-10 minutes, stirring occasionally, until golden at the edges.

3. Add veg: Stir in the shredded carrot, cabbage, and peppers. Cook 2–3 minutes to soften.

4. Whisk sauce: In a bowl, combine peanut butter, soy sauce, lime juice, maple syrup, sesame oil, tomato purée, garlic, spring onion and warm water until smooth.

5. Combine: Add noodles and sauce to the pan. Toss for 1–2 minutes until everything is coated and glossy.

6. Serve warm.

   Tip: Delicious hot or cold. For nut-free option, swap in cashew butter or leave out. Gluten-free? Use tamari and rice noodles.