Carrot Noodles Recipe
User Reviews
5
Carrot Noodles Recipe
Description
This recipe starts by frying medium-firm tofu until golden, then tossing it with soy sauce for savory flavor. Meanwhile, carrot noodles are created using a spiralizer or julienne peeler and steamed lightly with sliced onion and red pepper to soften while retaining some bite. A sauce made from coconut milk, red curry paste, peanut butter, lime juice, ginger, garlic, and soy sauce is heated briefly to meld the flavors, providing a creamy, aromatic coating for the noodles and tofu.
The finished dish combines the softened carrot noodles and vegetables, bean sprouts, cilantro, and tofu, topped with peanuts for texture contrast. The dish balances fresh, cooked, creamy, and crunchy elements with a Southeast Asian flavor profile centered on coconut and peanut.
Use a quality Thai curry paste, as it strongly impacts the overall flavor.
Ingredients
The Tofu
- 1 package tofu cut into chunks, medium-firm
- 1 tablespoon coconut oil
- 1 tablespoon soy sauce gluten-free if needed
The Peanut Sauce
- 1 cup coconut milk light
- 3 tablespoons peanut butter natural peanut butter; each
- 3 tablespoons red curry paste natural peanut butter; each
- 2 tablespoons lime juice gluten-free if needed, each
- 2 tablespoons soy sauce gluten-free if needed, each
- 1 tablespoon ginger minced
- 2 cloves garlic finely minced
The Noodles
- 1 tablespoon coconut oil
- 1 medium onion sliced
- 1 medium red pepper sliced
- 8 medium carrot
- 2 tablespoons water
- 2 cups bean sprout
- ½ cup cilantro roughly chopped
- 1 handful peanuts to serve
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
- Select a high-quality Thai red curry paste to ensure authentic and balanced flavor in the peanut sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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