These carrot noodles with Thai peanut sauce are truly down-to-the-last-bite delicious! The soft on the inside, crispy on the outside, pan-fried tofu, crunchy peanuts, and perfectly cooked carrot noodles are so so good. You gotta try this!
Ingredients
The Tofu
1packagemedium-firm tofu, cut into chunks
1tablespooncoconut oil
1tablespoonsoy sauce, gluten-free if needed
The Peanut Sauce
1cuplight coconut milk
3tablespoonsEACH: natural peanut butter and red curry paste
2tablespoonsEACH: lime juice and soy sauce, gluten-free if needed
1tablespoonminced ginger
2clovesgarlic , finely minced
The Noodles
1tablespooncoconut oil
1mediumonion, sliced
1mediumred pepper, sliced
8mediumcarrots
2tablespoonswater
2cupsbean sprouts
½ cuproughly chopped cilantro
1handfulpeanuts, 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.