February 28, 2024

Environment Cook

Environment Cook

Carrot Noodles with Peanut Sauce

5 min read
A bowl of Carrot Noodles with peanut sauce

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These carrot noodles with Thai peanut sauce are actually down-to-the-last-bite scrumptious! The gentle on the within, crispy on the skin, pan-fried tofu, crunchy peanuts, and completely cooked carrot noodles are so good. You bought to do this!

Additionally, whip up this carrot noodle stir fry for a simple weeknight meal!

The carrot noodles are smothered in a heat and welcoming Thai peanut sauce made out of purple Thai curry paste. The peppers, bean sprouts, and peanuts be sure you have an ideal crisp textural steadiness with the softer carrot noodles, and the cilantro provides a recent pop to complete.

It is a nutritious and critically scrumptious meal to serve for the entire household!

3 explanation why carrot noodles are your subsequent household obsession

  1. Carrot noodles are the proper solution to pack in a ton of vitamins. Bonus for your loved ones in case your family is gluten-free.
  2. The entire dish comes collectively in half an hour! Straightforward peasy.
  3. The Thai peanut sauce is so inviting that everybody round your desk will eat it up! Even when veggies are a tough meals group to deal with.
Carrot Noodles in a dinner bowl

The way to make carrot noodles

For this carrot noodle recipe, you will add tofu (or you possibly can at all times add your protein of option to this dish) in addition to a number of veg, like onion, bell pepper, bean sprouts, and a lot extra! Here is how you can make this carrot noodle recipe:

  1. Put together the tofu: lower the tofu into bite-sized items and press them with paper towels to take in any extra moisture. Add the coconut oil and tofu to a pan and fry till they’re golden and crispy on all sides.
  2. Coat: Take away the tofu from the warmth, put it right into a bowl, after which pour some soy sauce over the tofu to coat it.
  3. Make the sauce: Add all of the components for the sauce (listed beneath within the recipe card) and convey the sauce to a simmering boil for 1 minute to thicken it.
  4. Put together the carrots: Utilizing one of many instruments talked about above, finely lower the carrots into noodles.
  5. Cook dinner: Add the onion, purple pepper, and carrots to the pan. Cowl the pan or wok with a lid and let it steam for two minutes, or till the carrot noodles soften. Add the bean sprouts, tofu, and cilantro to the pot and pour the peanut sauce excessive. Stir every thing collectively.
  6. Garnish & serve: Sprinkle with some peanuts on prime, sesame seeds, and/or purple pepper flakes. Serve and revel in!

Recipe FAQs

I am not vegetarian. Can I make this with rooster?

You positive can! Merely lower the rooster into bite-sized items and comply with the instructions for cooking the tofu. Shrimp or thinly sliced beef would additionally go properly.

I haven’t got carrots, can I exploit one other kind of vegetable?

You need to use zucchini noodles as an alternative to carrot noodles, or make candy potato noodles. This recipe may even work with rice noodles (though will not be as nutrient-dense as utilizing a veggie noodle).

What kind of Thai curry paste ought to I exploit for carrot noodles?

Ensure you use a very good high quality Thai curry paste as it should have an effect on the flavour of the dish dramatically. Amoy or Mae Jin are those we used to check this carrot noodles recipe.

Are you able to freeze carrot noodles?

You may put together the carrot noodles upfront and retailer them in an hermetic container within the fridge for per week, or freeze them for a few months. Maintain the sauce separate, for finest outcomes.

Making Carrot Noodles in a pan
A bowl of Carrot Noodles with peanut sauce

Carrot Noodles Recipe

Prep: 15 minutes

Cook dinner: 20 minutes

Whole: 35 minutes

These carrot noodles with Thai peanut sauce are actually down-to-the-last-bite scrumptious! The gentle on the within, crispy on the skin, pan-fried tofu, crunchy peanuts, and completely cooked carrot noodles are so so good. You gotta do this!

Directions 

The Tofu

  • Lower the tofu into squares and dry it effectively with paper towels.

    1 bundle medium-firm tofu

  • Working in batches if needed, warmth ¼ inch of coconut oil in a non-stick frying pan over medium warmth. Add the tofu and cook dinner it till it’s golden on each side.

    1 tablespoon coconut oil

  • Take away the tofu from the pan and put it right into a medium-sized bowl. Pour one tablespoon of soy sauce excessive and toss gently to coat.

    1 tablespoon soy sauce

The Sauce

  • Add all of the components to a small pot over medium warmth. Deliver the sauce to a simmer for 1 minute after which take away the pot from the warmth.

    1 cup mild coconut milk, 3 tablespoons EACH: pure peanut butter and purple curry paste, 2 tablespoons EACH: lime juice and soy sauce, 1 tablespoon minced ginger, 2 cloves garlic

The Noodles

  • Utilizing a mandoline, julienne peeler, or spiralizer, lower the carrots into noodles.

  • Warmth the coconut oil in a big frying pan or wok over medium-high warmth. Add the onion and cook dinner for 3 minutes, simply till it begins to melt. Add the purple pepper and carrots then pour within the water. Cowl the pan or wok with a lid and let it steam for two minutes, or till the carrot noodles start to melt.

    1 tablespoon coconut oil, 1 medium onion, 1 medium purple pepper, 8 medium carrots, 2 tablespoons water

  • Add the bean sprouts, tofu, and cilantro to the pot and pour the peanut sauce excessive. Stir every thing collectively. Serve with some peanuts on prime.

    2 cups bean sprouts, 1 handful peanuts, ½ cup roughly chopped cilantro

Notes

Ensure you use a very good high quality Thai curry paste as it should have an effect on the flavour of the dish dramatically. Amoy or Mae Jin are those we use on a regular basis.

Vitamin

Serving: 1 serving = ¼ of the recipe, Energy: 411kcal (21%), Carbohydrates: 31g (10%), Protein: 20g (40%), Fats: 25g (38%), Saturated Fats: 10g (63%), Polyunsaturated Fats: 7g, Monounsaturated Fats: 7g, Sodium: 966mg (42%), Potassium: 778mg (22%), Fiber: 8g (33%), Sugar: 13g (14%), Vitamin A: 23100IU (462%), Vitamin C: 58mg (70%), Calcium: 216mg (22%), Iron: 3mg (17%)