Easy Thai Peanut Noodles

I love any and all variations on Pad Thai, Peanut Noodles, etc. If a restaurant has it, I will usually eat it. But after looking at some recipes for these kinds of dishes, they seem to include about 6 different types of oil (slight exaggeration), and fish oil. Fish oil?! Really? That sounds completely disgusting. So, I decided to create a Thai Peanut Noodle recipe that’s easy, gluten-free, vegan or vegetarian, and fish oil-less!!

The great thing about this recipe is that there is room for variation; you can add in any vegetables you like, use rice instead of noodles, etc. I just used tofu and broccoli, since that’s what I had in the kitchen at the time. It’s also ridiculously packed with protein: tofu, peanut butter, eggs, and peanuts! You’ll be a body builder in no time (not really).
1 package Annie Chung’s Pad Thai rice noodles
1 pkg extra firm tofu, pressed and trained
3 cups baby broccoli florets, frozen & thawed, or fresh
1/3 cup gluten-free soy sauce (*note: Kikkoman is NOT gluten-free)
2 tbsp creamy peanut butter
1 tbsp brown sugar
1 lime
2 tbsp canola oil
2 tbsp peanuts, crushed
1 tbsp garlic powder
1/4 cup fresh cilantro
1 large garlic clove, minced
salt & pepper
2 eggs (optional)

Cook rice noodles according to directions on package. While noodles are cooking, cut tofu into about 3/4″ cubes. Sprinkle cubes evenly with garlic powder, salt, and pepper. Heat oil in a wok over medium-high heat. Once oil is hot, add tofu cubes and stir-fry until golden brown.

Add in broccoli florets and the minced clove of garlic to the tofu. Reduce heat to medium, and add the brown sugar, and 1 of the tablespoons of peanut butter. Add about half the soy sauce, and stir until peanut butter is no longer in a glob, but more liquid and coating the tofu and broccoli.

Once noodles are cooked, drain and rinse. Add noodles to the broccoli and tofu, along with the remaining soy sauce and peanut butter. Stir to coat all ingredients evenly. Depending on your preference you may want to add more soy sauce.

Add in fresh cilantro (setting aside a couple leaves for garnish). Cut the lime in half. Squeeze the juice of one half into the wok, and stir. Cut the second half into 4 pieces to use as a garnish.

You’re done! Scoop desired amount of noodles into bowl, top with crushed peanuts, additional cilantro, and lime wedge.

Tags: , , , , , , ,

Categories: Gluten-Free, Vegan, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.


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One Comment on “Easy Thai Peanut Noodles”

  1. November 23, 2012 at 11:39 am #

    This looks delicious! I’m always looking for variations of pad thai.

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