Peanut Pad Thai Noodles
When I’m in need of comfort (which seems to be quite frequent these days), I tend to reach for a nourishing bowl of noodles. These Peanut Pad Thai Noodles have quickly become a household favorite and can be whipped up in about 25 minutes (or more if you’re cooking with a toddler).
Similar to my Easy Stir-Fried Noodles recipe, this dish doesn’t contain added processed oil or gluten. All you need is an assortment of your favorite vegetables, tofu, rice noodles, and four ingredients to make the Sweet Peanut Sauce. It’s so easy that even my two-year-old can make it—with my help, of course!
An important note about oil-free cooking and the sweet peanut sauce: since we’re steaming vegetables with water instead of sautéeing with oil, I find that there’s always extra liquid at the bottom of the pan when the vegetables are done cooking. When you make the sauce, it might be very thick at first, but once you add it to the pan, it should become thinner as it’s heated and mixes with the excess water. Feel free to add more water as needed to achieve your preferred texture.
Peanut Pad Thai Noodles
Ingredients
Noodles
8 oz (227g) pad thai rice noodles*
Assorted Veggies** + Tofu
1/2 cup (110g) water *for steaming vegetables
2 cups (200g) cauliflower, chopped
2 cups (140g) broccoli, chopped
2 cups (140g) mushrooms, sliced
1 cup (140g) carrots, sliced
1 cup (130g) red bell peppers, diced
8 oz (224g) extra-firm tofu, cubed
Sweet Peanut Sauce
1/2 cup (140g) coconut aminos***
1/2 scant cup (125g) peanut butter
1 tbsp (15g) rice wine vinegar
1 tsp (3g) ginger powder
Instructions
Bring a pot of water to a boil. Cook the noodles according to package instructions. Drain and rinse in cold water so the noodles don’t stick together. Set aside.
Pour 1/2 cup water into a large pan or pot. Add veggies and tofu to the pan, cover with a lid, and steam over medium heat. Cook for 10-12 minutes, or until the veggies begin to soften. You can check on the vegetables halfway through and add more water if necessary.
Make the sauce by adding coconut aminos, peanut butter, rice wine vinegar, and ginger to a small mixing bowl. Whisk to combine. The texture of the sauce will vary depending on the thickness of peanut butter (some brands are more runny than others). If you want a thinner sauce, you can add 2-3 tablespoons of water.
When the noodles and sauce are ready, add them to the pan and toss everything together until well-combined. Cook uncovered for 2-3 minutes. Serve with desired toppings (Himalayan salt, sriracha, or limes) and enjoy!
Recipe Notes
*Pad Thai noodles can also go by the name of stir-fry noodles or rice noodles (I use the brand Annie Chun’s).
**Swap out any vegetables for ones that you like instead. The total measurement is 8 cups (950g) of vegetables.
***Substitute with 1/4 cup tamari (gluten-free soy sauce) mixed with 1/4 cup water and 2-3 tbsp coconut sugar.
Ingrédients
Nouilles
227 g nouilles de riz thaïlandaise
Légumes* et Tofu
110 ml (1/2 tasse) eau (pour la cuisson des légumes)
200 g chou-fleur, haché
140 g brocoli, haché
140 g champignons, tranchés
140 g carottes, tranchées
130 g poivrons rouges, coupé en cubes
224 g tofu extra-ferme, coupé en cubes
Pour la Sauce
140 g (1/2 tasse) aminos de coco**
125 g (un peu moins de 1/2 tasse) beurre de cacahuète
1 c.à.s. vinaigre de riz
1 c.à.c. gingembre en poudre
Instructions
Plongez les nouilles dans de l’eau bouillante pendant environ 5 min, ou selon le mode de préparation sur votre paquet. Égoutter et rincer abondamment à l’eau froide. Mettre de côté.
Ajoutez 110ml (1/2 tasse) d’eau dans une grande poêle ou casserole. Ajoutez les légumes et le tofu, mettez un couvercle sur la poêle, et laissez cuire à feu moyen 10 à 12 minutes (ou jusqu’à ce que les légumes commencent à se ramollir).
Faites la sauce : mélanger les aminos de coco, la beurre de cacahuète, la vinaigre de riz, et la gingembre en poudre. Si vous préférez, ajouter 2 à 3 c.s. d’eau pour éclaircir la sauce au besoin.
Enlevez le couvercle à poêle. Ajoutez les nouilles égouttées et la sauce, mélangez bien, et laissez cuire quelques minutes. Servir avec des garnitures désirées (sel de mer, sriracha, ou citron vert). Bon appétit!
Notes de recette
*Vous pouvez utiliser 950g (8 tasses) de vos légumes préférés.
**Vous pouvez remplacer la sauce aminos de coco par 90ml du sauce tamari (sauce de soja sans gluten) et mélanger avec 50ml d’eau et 2 à 3 c.à.s. de sucre de coco.
Disclaimer: This post contains affiliate links and I receive a small commission (at no extra cost to you) from any sales made through such links. Thank you for supporting the work of this blog!
Shop This Article: stone pan (eco-friendly & non-toxic), wavy vegetable cutter, kid-safe knife set