Carrot Noodles Recipe
These carrot noodles with Thai peanut sauce are truly down-to-the-last-bite delicious! The soft inside, crispy outside pan-fried tofu, crunchy peanuts, and perfectly cooked carrot noodles are so good. You have got to try this!
Ingredients
The Tofu
- 1 package medium-firm tofu, cut into chunks
- 1 tablespoon coconut oil
- 1 tablespoon soy sauce
The Peanut Sauce
- 1 cup light coconut milk
- 3 tablespoons EACH: natural peanut butter and red curry paste
- 2 tablespoons EACH: lime juice and soy sauce
- 1 tablespoon minced ginger
- 2 cloves garlic , finely minced
The Noodles
- 1 tablespoon coconut oil
- 1 medium onion, sliced
- 1 medium red pepper, sliced
- 8 medium carrots
- 2 tablespoons water
- 2 cups bean sprouts
- ½ cup roughly chopped cilantro
- 1 handful peanuts, to serve
Instructions
The Tofu
- Cut the tofu into squares and dry it well with paper towels.1 package medium-firm tofu
- Working in batches if necessary, heat ¼ inch of coconut oil in a non-stick frying pan over medium heat. Add the tofu and cook it until it is golden on both sides.1 tablespoon coconut oil
- Remove the tofu from the pan and put it into a medium-sized bowl. Pour one tablespoon of soy sauce over the top and toss gently to coat.1 tablespoon soy sauce
The Sauce
- Add all the ingredients to a small pot over medium heat. Bring the sauce to a simmer for 1 minute and then remove the pot from the heat.1 cup light coconut milk, 3 tablespoons EACH: natural peanut butter and red curry paste, 2 tablespoons EACH: lime juice and soy sauce, 1 tablespoon minced ginger, 2 cloves garlic
The Noodles
- Using a mandoline, julienne peeler, or spiralizer, cut the carrots into noodles.
- Heat the coconut oil in a large frying pan or wok over medium-high heat. Add the onion and cook for 3 minutes, just until it starts to soften. Add the red pepper and carrots then pour in the water. Cover the pan or wok with a lid and let it steam for 2 minutes, or until the carrot noodles begin to soften.1 tablespoon coconut oil, 1 medium onion, 1 medium red pepper, 8 medium carrots, 2 tablespoons water
- Add the bean sprouts, tofu, and cilantro to the pot and pour the peanut sauce over the top. Stir everything together. Serve with some peanuts on top.2 cups bean sprouts, 1 handful peanuts, ½ cup roughly chopped cilantro
Notes
Make sure you use a good quality Thai curry paste as it will affect the flavor of the dish dramatically. Amoy or Mae Jin are the ones we use all the time.
Serving: 1 serving = ¼ of the recipe, Calories: 411kcal, Carbohydrates: 31g, Protein: 20g, Fat: 25g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Sodium: 966mg, Potassium: 778mg, Fiber: 8g, Sugar: 13g, Vitamin A: 23100IU, Vitamin C: 58mg, Calcium: 216mg, Iron: 3mg