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Carrot Noodles Recipe
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 411 kcal
Course:
Dinner
Cuisine:
Thai
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
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.
Cup of Yum
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
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
% 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.