Carrot Noodles with Thai Peanut Sauce
I use boneless chicken breast instead of the tofu, which then makes it a meal my whole family will eat. I just sauté the chicken until browned and just cooked through.
- For the tofu
- 1 package medium-firm or firm tofu
- Coconut oil*
- 1 tablespoon soy sauce
- For the peanut sauce
- 1 cup coconut milk (or 1/2 cup coconut milk and 1/2 cup water)
- 1/4 cup real peanut butter (don't use peanut butter that has anything other than peanuts and salt in the ingredients!)
- 3 tablespoons red curry paste (see note)
- 2 tablespoons soy sauce
- Juice of 1 lime, about 2 tablespoons
- 1 - 1-inch piece ginger, finely grated
- 2 large garlic cloves, finely minced
- For the noodles
- 1 teaspoon coconut oil
- 1 medium red onion, thickly sliced
- 1 red pepper, thickly sliced
- 8 carrots, cut into noodles with a julienne peeler or spiralizer (this is the spiralizer I have)
- 2 cups bean sprouts
- 1/2 cup roughly chopped cilantro
- A handful of peanuts, for garnish
Adapted from theendlessmeal.com
For the tofu:
1.Working in batches if necessary, heat ¼ inch of coconut oil in a non-stick or cast iron frying pan over medium-high heat. When the oil begins to shimmer, and you can see heat rising from the pan, carefully add the tofu with one hand while gently shaking the pan with the other. Continue shaking the pan for about 30 seconds after you add the tofu. Shaking the pan will help prevent the tofu from sticking. Cook the tofu, turning once, for about 5 minutes, or until two sides have browned. Remove the tofu from the pan and put it in a medium-sized bowl. Pour the one tablespoon of soy sauce over top and toss gently to coat.
For the sauce:
1.Add all the ingredients to a small pot over medium heat. Heat the sauce until the peanut butter melts and you can mix everything together. Remove the pot from the heat.
For the noodles:
1.Heat the coconut oil in a large frying pan or wok over medium-high heat. Add the sliced onions and cook for 3 minutes, just until they start to soften. Add the red pepper and carrots then pour in a ¼ cup of water. Cover the pan or wok with a lid and let it steam for 3 minutes. Add the bean sprouts to the pot and pour over the peanut sauce. Mix everything together well then remove the pot from the heat. Gently stir in the tofu and cilantro.
2.Divide amongst two bowls and top with peanuts.
* The amount of coconut oil you will need will depend on whether you use a cast iron or non-stick pan, medium-firm or firm tofu and how big your pan is - how many batches you'll have to do.
* Make sure you use a good quality Thai curry paste as it will affect the flavour of the dish dramatically. Amoy or Mae Jin are the ones I use all the time.
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