The obsession with veggie noodles continues.
This time I’ve used carrot noodles by using carrots and cutting them into long slender strips that resemble soba noodles. It amazes me every time I pull out my julienne peeler or mandolin how a carrot or zucchini can suddenly become noodles. Carrots amaze me the most; it just doesn’t seem like it should be possible.
The carrot noodles are smothered in a super delicious Thai peanut sauce made from red Thai curry paste. It’s almost ridiculous how good the sauce is. If there were leftovers (which there never is), I’d think of using it as a dip for roasted veggies or chicken satay.
I love the soft on the inside, crispy on the outside, pan-fried tofu. The best bites are the ones where you get a piece of tofu, a crunchy peanut and a bunch of perfectly cooked carrot noodles. Vegan eats never tasted so good.
I love experimenting with different ways of cutting the noodles to get different results. In the Carrot Noodle Pad Thai recipe, I used a regular peeler to cut the carrots into long, thin strips. When the noodles are cut that way, they retain a little of their crunch.
By using a julienne peeler to cut the carrots, you get small, spaghetti-like noodles that become soft and extra noodle-y when they’re cooked.
Two different noodles, both totally delicious.
If you make these Carrot Noodles with Thai Peanut Sauce make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
For more veggie noodle dinners, check out the recipes:
- Zucchini Pasta with Kale Pesto, Pistachios and Pomegranate
- 15 Minute Zucchini Spaghetti with Tomato Sauce
- Healthy Pumpkin Alfredo with Wilted Garlic Kale
- Sweet Potato Noodles with Sriracha Cilantro Cashew ‘Cream’ Sauce
- Creamy Avocado Pesto Zucchini Noodles with Burst Tomatoes
- 1 package medium-firm or firm tofu
- Coconut oil*
- 1 tablespoon soy sauce
- 1 cup coconut milk (or ½ cup coconut milk and ½ cup water)
- ¼ 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
- 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
- ½ cup roughly chopped cilantro
- A handful of peanuts, for garnish
- 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.
- 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.
- 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.
- Divide amongst two bowls and top with peanuts.
* 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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