Creamy Vegan Thai Peanut Noodles (Printable Version)

Lively Thai peanut noodles, tofu, and veggies make a fast, delicious vegan bowl for any night.

# The Ingredients You'll Need:

01 - 7 oz rice noodles

02 - 1 block firm tofu, cut into cubes

03 - 1 medium red bell pepper, sliced

04 - 1/2 cup Thai peanut sauce

05 - Lime wedges, for serving

01 - Cook rice noodles according to the package directions. Drain and set aside.

02 - In a skillet over medium heat, sauté cubed tofu and sliced red bell pepper until tofu is golden and peppers are slightly tender.

03 - Toss cooked noodles, sautéed tofu, and bell pepper with warmed Thai peanut sauce until evenly coated.

04 - Divide noodles among serving bowls and garnish with lime wedges.

01 -

Ready in twenty minutes from start to finish for those fast weeknight cravings
Uses pantry noodles and a store—bought or homemade Thai peanut sauce so no searching for obscure ingredients
Packed with color from veggies and fresh lime for a bright finish
Totally vegan and dairy free which suits most diets but feels super indulgent

02 -

Plant protein rich so it keeps you full for hours
Completely dairy free and vegan without sacrificing creamy comfort
Flexible to swap in any crisp veggie you have on hand
Peanut sauce is always my favorite part For years my sister and I have tweaked our recipes testing everything from chunky to syrupy smooth The sauce clings to every noodle so no bite is bland I always make extra for dipping spring rolls the next day

03 -

Rinse your cooked noodles under cool water to prevent sticking before tossing with sauce
Add a splash of coconut milk for an extra rich sauce
Letting the tofu sit a few minutes before flipping in the pan makes for the crispiest edges