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Thai Inspired Noodles with Peanut Sauce

Don't be daunted by the ingredient list. This is actually quite the simple recipe and it will come together quickly once you start. Peanut sauce is one of my favorite noodle toppings.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Thai
Servings: 6 servings
Calories: 260kcal

Ingredients

  • 8 oz Whole wheat spaghetti – makes about 4 cups cooked spaghetti to make this gluten free, use Ancient Harvest Supergrain Quinoa Pasta
  • Soy Sauce enough to thin out the peanut butter – if you need to make this gluten free, you can use Little Soya Soy Sauce
  • Half a block of Firm Tofu from a 16oz pack
  • 3 cloves garlic
  • 1 package frozen Broccoli florets 10oz pack
  • 1 red pepper diced
  • 1/3 cup green onions diced
  • Thai red curry paste to taste
  • Light Coconut milk enough to thin out the peanut butter – I used about 3 Tbsp
  • 1/3 cup of crunchy peanut butter you can substitute the Satay Peanut Sauce in the photo above if you’re not a strict vegetarian and if you don’t want to make the peanut sauce from scratch!
  • 1 Tbsp sesame seeds plus more to garnish
  • A pinch of crushed red pepper to taste
  • olive oil cooking spray

Instructions

  • Dice the red pepper, green onion and tofu into bite sized chunks
  • Heat a large pan over medium heat. Spray the olive oil cooking spray to coat the pan, and toss the tofu in. Lightly fry the tofu until it’s slightly browned, and then add the red pepper, green onion and garlic.
  • Cook your whole wheat spaghetti according to package directions.
  • While the spaghetti is cooking, add the frozen broccoli, soy sauce, peanut butter, coconut milk, thai red curry paste, (or – eliminate the coconut milk & thai red curry paste and use the satay peanut sauce) to the tofu mixture. Once the spaghetti is done, transfer the noodles to the veggie mixture and stir to combine. Sprinkle the sesame seeds and stir them in as well. Quick tip: Make sure your peanut butter is at room temperature, so it easily combines with the rest of the ingredients! Otherwise you’ll be waiting for it to heat through for a while.
  • Add the crushed red pepper to taste and heat through. Add soy sauce or salt to taste (if needed – mine didn’t need any more).

Notes

If you’re not a strict vegetarian, you can use the satay peanut sauce from Trader Joe’s (pictured above). But if you are a strict vegetarian then watch out! The Satay Peanut sauce isn’t veggie friendly. The calorie information above is for the homemade version (not the Satay Peanut Sauce version).

Nutrition

Calories: 260kcal | Protein: 14g | Fat: 9.5g | Fiber: 7g | Sugar: 1g