Vegan Saucy Thai Noodles
These Vegan Saucy Thai Noodles will make you feel like you just had the best restaurant meal right in the comfort of your home! This one is easy, but incredible!
Servings: 4 people
Ingredients
- ½ lb wide noodles (rice or wheat)
Maple Toasted Peanuts
- 2 tablespoon toasted sesame oil
- 1-2 tablespoon maple syrup
- ½ cup roasted unsalted peanuts
- 2 tablespoon sesame seeds
- ½ teaspoon red pepper flakes more or less to taste
For the tofu and vegetables
- ¾ cup low sodium soy sauce
- ⅓ cup maple syrup
- 2 tablespoon ketchup (sub with 2 tablespoon tomato paste)
- 2 tablespoon vegan fish sauce
- 3-4 tablespoon Thai red curry paste
- 1 block super firm tofu cubed
- 6-8 cloves garlic minced
- 1 inch fresh ginger grated
- 1 yellow squash sliced
- 1 red bell pepper sliced
- 1 cup fresh basil
- 1 lime zested and juiced
Instructions
- Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain.
- For the peanuts: In a large skillet over medium heat, add sesame oil and maple syrup, stir together. Add the peanuts and stir. Cooked for 2 minutes. Add the sesame seeds and red pepper flakes. Cook another 1-2, stirring often. Careful not to burn. Put just the peanuts on a parchment lined baking pan and set aside.
- For the tofu and vegetables: In a small bowl, combine soy sauce, maple syrup, Thai red curry paste, ketchup and vegan fish sauce.
- In the same skillet from the peanuts- add the tofu cubes. Stir together and let cook for 3-4 minutes flipping to get each side golden brown. Add in ginger and garlic and stir together. Cook 1 more minutes.
- Add in half the sauce. Stir together well. Let cook for 2-3 minutes. Add in peppers and squash and stir. Cook for 3-4 minutes.
- Add in cooked noodles, remaining sauce, basil, lime juice and zest. Serve with the toasted peanuts, additional basil, and lime juice if needed.