I’ve been making a version of this dish (adapted from this Spicy Thai Peanut Noodles recipe) for a year or so now and tonight was our favorite spin yet. My husband and I move around a lot, so I don’t really get a chance to amass a pantry full of the ingredients I don’t use very often. For example, soy sauce. My soy sauce supply usually comes from the packets left over from Thai takeout. Oh but tonight is special. Not only did we buy a bottle of soy sauce, we also bought a bottle of sweet chili sauce. Good lord, we must be nesting.
As it is now winter, and we must do our best to cultivate our hygge coziness to ward off those winter blues, I recommend you whip up a plate of this stuff. It’s peanutbuttery. It’s warm. It’s spicy. It’s filling for 4 people. It’s mmmmmmm.
Your Shopping List
- carrot (1 large)
- red bell pepper (1 medium/small )
- snow peas (1 cup)
- Anaheim pepper (1 small)
- firm tofu (1 block)
- ginger root (about the size of your thumb)
- raw unsalted sunflower seeds (about a handful)
- natural peanut butter (1/2 cup)
- fresh limes (3)
- sweet chili sauce (1/4 cup)
- dark brown sugar (1 tbsp)
- rice vinegar or white vinegar (3 tbsp)
- soy sauce (2 tsp)
- powdered cayenne pepper (2 tsp)
- fresh cilantro
- flat rice noodles – like for Pad Thai (8oz)
Step 1: Prep Vegetables, Nuts, & Tofu
- 1 block of firm tofu, crumbled
- 1 cup carrots, julienned or shredded
- 1 cup red bell peppers, finely chopped
- 1 cup snow peas, finely chopped
- 1/2 Anaheim pepper, chopped
- 1 tbsp fresh ginger, peeled & minced
- 1 handful of raw, unsalted sunflower seeds
Cut all vegetables and ginger, and sauté them in a little bit of oil in the bottom of a large soup pot. Crumble tofu and cook in a separate pan. In a small dry frying pan, toast the sun flower seeds until they start to brown. When they’re toasty, set them aside in a bowl. When the vegetables and tofu are cooked, combine them both in the soup pot.
Step 2: Start Heating the Water
Yep that’s it. Fill a pot with enough water to boil your noodles and start heating it up. It takes longer to boil water and soften the noodles than it takes to make the sauce, so get that going now.
Step 3: Make the Sauce
- 1/2 cup natural peanut butter
- 1/4 cup fresh lime juice
- 1/4 cup sweet chili sauce
- 1/4 cup water
- 1 tbsp dark brown sugar
- 3 tbsp rice vinegar
- 2 tsp soy sauce
- 1 1/2 tsp cayenne pepper (or more to taste)
Mix all of the ingredients together into a small pot over low heat. When it’s nicely combined, pour it into the big soup pot and mix it with the tofu and vegetables. If it is looking too sticky, add more vinegar.
Step 3: Cook Noodles and Assemble
- 1/2 cup fresh cilantro, chopped
- 8 oz flat rice noodles
- 1 lime, wedged
Put the noodles in the boiling water, cover, and turn off the heat. They should be done in about 6 to 8 minutes.
While the noodles are cooking, chop your cilantro then toss it into the soup pot. Put the toasted sunflower seeds into the soup pot now too.
When the noodles are done cooking, drain them. Then carefully toss the drained noodles into the soup pot mix until they’re well coated. This may take a little patience to do without breaking up the noodles. You can do it! Then serve immediately with lime wedges and sliced, pickled jalapeños.