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Thai peanut noodles
By : Sandhya Ramakrishnan
Category : Noodles, Thai, Bachelor recipes
Servings : 4
Time Taken : 45-60 mins
Rating :
  1. Cook the noodles or spaghetti according to the package instructions, drain and keep aside.
  2. Heat some oil in a large wok or skillet over high flame.
  3. Add the tofu, and cook tossing gently until golden (about 8-10 mins). Transfer it to a plate.
  4. Add the remaining oil to the same skillet or wok and add the onion. Stir fry for a minute and then add the bell pepper.
  5. Cook for 2-3 mins and then add the rest of the vegetables, crushed red pepper flakes and cook for few minutes until the vegetables are crisp. Make sure that they don`t get too soft.
  6. To make the sauce – Add all the sauce ingredients in a bowl and whisk well.
  7. Add a little hot water to bring it to a smooth consistency.
  8. Add this sauce to the pan and mix well until the vegetables are well coated.
  9. Add the tofu and the cooked pasta/noodles and mix well. Garnish with spring onions and serve hot.

Tips and hints:

  1. Make sure that the pasta or noodles are not overcooked. This makes the recipe very mushy and tasteless.
  2. Be very careful when adding salt to the recipe. Soy sauce has loads of salt and most of the times, just that would be enough.
  3. Tamarind pulp makes the sauce tangy. If it is not available, one could always add some lime juice in the end.

Recipe courtesy: My Cooking Journey

Spaghetti/ Linguine/flat rice noodles – 8 oz
Extra firm tofu – 14 oz package drained, patted dried and cut into cubes
Onion (Cut in to thin strips) – 1 small
Bell pepper (Cut into thin strips) – 1
Carrot (Cut into thin strips) – 2
Broccoli – few pieces
Beans (cut into 1 inch pieces) – 15
Sugar snap peas – few (Optional)
Water chestnuts – 1 small can (Optional)
Spring onions – to garnish
Bean sprouts - to garnish (Optional)
Crushed red pepper flakes – as needed
Salt – as needed
Vegetable oil – 2 tbsp

For the sauce:
Peanut butter – 4 tbsp
Soy sauce – 1/4th cup
Rice vinegar – 1/4th cup
Thai sweet chili sauce – 2 tbsp
Tamarind pulp – 1/2 tsp

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