Add oil, then tofu and cook until golden brown.
A spicy thai-inspired dish with rice noodles and a sweet peanut curry sauce!
My family likes to run/workout a lot and they love this dish because it is loaded with protein, veggies, carbs, and good fats.
Ingredients of Thai Peanut Curry Noodles
- It's 8 oz of whole wheat spaghetti noodles (or any long pasta).
- You need 1 of broccoli, chopped (I like to use some of the stem as well).
- Prepare 1 of Red bell pepper, thinly sliced (or any colour).
- It's of Sauce.
- Prepare 1/2 cup of smooth natural peanut butter.
- Prepare 2 1/2 tbsp of yellow thai curry paste (red works as well).
- It's 2 tsp of sesame oil.
- It's 1 1/2 tsp of sambal (Sriracha is good as well).
- You need 1 tbsp of soya sauce (low sodium).
- You need 1 1/2 tbsp of Fresh ginger, minced (or more, I like more ).
- It's 1/2 cup of Or so, of the pasta cooking water.
Thai Peanut Curry Noodles instructions
- Boil water and cook pasta according to direction, add the broccoli in the last 3 min of cook time. Reserve 1/2 cup of the pasta water and drain the rest and set aside..
- In a large bowl, whisk the ingredients of the sauce, and slowly add the water. (You may not use the full 1/2 cup) you're looking for a smooth, lump free texture..
- Toss your noodles, broccoli and peppers in the sauce to combine..
- Serve and enjoy (you can add chopped cilantro for garnish, I just didn't have any 😡).
DO NOT use the seasoning packet that comes with the noodles. Toss it out, you won't need it for this recipe. While the noodles are cooking you will whisk together your super simple sauce. How to Make Thai Peanut Sauce Noodles with Chicken. The Thai peanut noodles with homemade peanut butter sauce takes little time to prep.
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