- 2 squares pre-portioned rice noodles, or enough for two big servings
- 1/2 big block tofu, chopped into cubes or triangles
- cilantro, chopped (for garnish)
- leeks, chopped thinly (for garnish)
- fried onions (for garnish)
- Sriracha sauce (optional, if you like spicy)
- 4 heaping tablespoons peanut butter of your choice
- 1/2 cup water
- 3-4 tablespoons sugar, to taste
- chili pepper flakes, to taste
- 2-3 teaspoons red curry paste (optional)
- Take some rice noodles from the Asia market, I got ones that already come in pre-portioned squares (I used 2 squares). Break up a bit in a bowl.
- Boil enough water in the kettle to cover them, pour the hot water over the noodles, cover and let sit about 5 minutes.
- After five minutes, strain over the sink, rinse with cold water and separate with your fingers or a fork so everything isn't stuck together. Set aside.
- For the sauce, combine the peanut butter, warm water, sugar chili flakes and red curry paste (if using).
- Stir in a small sauce pan on the stove over medium heat until the sugar melts and everything looks uniform. You want to add enough water that it's smooth and a bit runny, but not super liquidy, so add more water if it's too thick and more peanut butter if it's too thin. Set aside.
- In a frying pan, fry up some tofu in canola oil and toss until browned with some salt.
- Add broccoli and whatever veggies you want. If you don't want the veggies mixed into your noodles, pour onto your plate now.
- Combine the rice noodles and peanut sauce in the frying pan medium-low heat and toss until the noodles are covered and everything is warm.
- Pour onto your plate. Top with thinly chopped cilantro and leeks, peanuts or cashews, fried onions, Sriracha and a wedge of lime.
This vegan peanut noodles recipe is really easy and super delicious. I actually made it for a hungover brunch…for myself.
Here’s a question…what do you put in your peanut sauce? I find that everyone makes theirs a little different.