Vegan Spicy Thai Peanut Noodles
1 package of rice noodles
1 bottle of Trader Joes Thai sesame/peanut dipping sauce (it is vegan and has no preservatives) or you can use any vegan thai peanut sauce
1 package of baked tofu, Thai flavored by Nasoya
1 bag of frozen vegetables, I use broccoli, cauliflower, and carrots.
3 or 4 green onions sliced
2 tablespoons of peanut butter
1 tablespoon of sesame oil
soy sauce to taste
red pepper flakes to taste
fresh chopped cilantro to taste
chopped peanuts to garnish
Boil your rice noodles till they are tender, drain and rinse with cold water, set aside. Steam or microwave the veggies, set aside. Combine sauce, pb, oil, soy sauce and pepper flakes in a small bowl, set aside. (The sauce is great by itself but I find it is not quite peanuty enough for me.) Cut the tofu into small cubes and set aside. Combine everything in a great big pot. stir well, heat through. Add cilantro at the last minute. serve with peanuts on top. eat with chopsticks... mmmmmmmm
p.s. This is a recipe that is even better the next day and is fabulous cold.
SO HOW'D IT GO?
Awesome recipe! I used a bag of baby carrots, broccoli, and water chestnuts, and a spicy peanut dipping sauce and it always comes out great. :)
this recipe is great! i used whole foods organic peanut sauce and i also used their honey roasted pb that you make in the machine along with bell peppers (red, green and yellow) also i added toasted sesame seeds on top of my finished product! delish! this is the second time ive made it. and yes its soo good the next day too! thanks! ::)
:D :D
It was as good as your recipe said it would be - better! And plenty of it, so enough for us tonight, tomorrow and then some. I was concerned at first, using an entire bottle of peanut sauce, but very pleased when I saw the quantity..and it was a bit like cooking ahead.
Thank you for sharing your recipe in such detail. We are converting to vegetarian (won't be the first time) and I wanted not to start with Seventies vegetarian recipes, nor did I want to take on seitan, or tempeh, but I did want to begin with spicy, savory, flavorful and exciting recipes. I was looking for Thai, Meditteranean, Indian. I started with Thai, and yours was the first recipe I tried. We are sold!
This recipe will become one we use frequently. It is on the 'keeper' list.
I wrote about our experience of going vegetarian at my blog, and linked to your recipe here...hope that is okay.
So yummy! I used soy nut butter instead of peanut butter, as I am allergic to peanuts. ::)
Thai is my favorite ethnic food and I have to say, this dish was AAAAMMMMAZZZZZZZZZINGGGGGG!!! I litererally just finished licking my plate!