Carrot Noodles Recipe
User Reviews
5.0
87 reviews
Excellent
Carrot Noodles Recipe
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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!
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Ingredients
The Tofu
- 1 1 package medium-firm tofu cut into chunks
- 1 1 tablespoon coconut oil
- 1 1 tablespoon soy sauce gluten-free if needed
The Peanut Sauce
- 1 1 cup light coconut milk
- 3 3 tablespoons EACH: natural peanut butter and red curry paste
- 2 2 tablespoons EACH: lime juice and soy sauce gluten-free if needed
- 1 1 tablespoon minced ginger
- 2 2 cloves garlic finely minced
The Noodles
- 1 1 tablespoon coconut oil
- 1 1 medium onion sliced
- 1 1 medium red pepper sliced
- 8 8 medium carrots
- 2 2 tablespoons water
- 2 2 cups bean sprouts
- ½ ½ cup roughly chopped cilantro
- 1 1 handful peanuts to serve
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Instructions
The Tofu
- Cut the tofu into squares and dry it well with paper towels.
- 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.
- 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.
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.
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.
- 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.
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.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
411kcal
(21%)
Carbohydrates
31g
(10%)
Protein
20g
(40%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Monounsaturated Fat
7g
Sodium
966mg
(40%)
Potassium
778mg
(22%)
Fiber
8g
(32%)
Sugar
13g
(26%)
Vitamin A
23100IU
(462%)
Vitamin C
58mg
(64%)
Calcium
216mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 411kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 966mg | 40% |
| Potassium | 778mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 23100IU | 462% |
| Vitamin C | 58mg | 64% |
| Calcium | 216mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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