Name: Thai Peanut Noodle Salad with Crispy Tofu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai cuisine
Ingredients: 450 g firm or extra-firm tofu (pressed and cubed); 200 g rice noodles (vermicelli or fettuccine style); 0.5 cup peanut butter (creamy or crunchy); 0.25 cup soy sauce (or tamari for gluten-free); 2 tbsp lime juice (freshly squeezed); 2 tbsp maple syrup (or honey); 1 tbsp sesame oil; 1 tbsp fresh ginger (grated); 2 pcs garlic (minced); 1 tsp sriracha (or to taste); 0.25 cup water; 1 cup carrots (shredded); 1 pcs red bell pepper (thinly sliced); 0.5 cup edamame (shelled, cooked); 0.5 cup fresh cilantro (chopped); 0.25 cup peanuts (chopped, for garnish); 2 tbsp oil (for frying tofu)

A colorful Thai Peanut Noodle Salad in a ceramic bowl, featuring long, glistening rice noodles tossed in a rich peanut sauce. Crispy golden tofu cubes are nestled among vibrant shredded carrots, bright green edamame, and thinly sliced red bell peppers. The salad is garnished with fresh green cilantro and a generous sprinkling of chopped peanuts, creating an appetizing and textural feast. The dish

Embark on a culinary journey to Southeast Asia with this exquisite Thai Peanut Noodle Salad, a vibrant and satisfying dish that perfectly embodies the spirit of Grain & Pasta Salads. This isn't just a simple salad; it's a symphony of textures and flavors, weaving together the chewy resilience of rice noodles with the irresistible crunch of crispy pan-fried tofu. The heart of this dish lies in its creamy, spicy Thai peanut sauce, a masterful blend of sweet, savory, and tangy notes that are characteristic of authentic Thai cuisine. Historically, noodle salads have been a staple across various Asian cultures, celebrated for their ability to deliver a complete meal that's both refreshing and deeply flavorful. Our version elevates this tradition with a medley of fresh, crisp vegetables like vibrant shredded carrots, sweet red bell peppers, and tender edamame, adding layers of freshness and essential vitamins. Garnished with fragrant fresh cilantro and a scattering of chopped peanuts, every forkful promises an explosion of taste and a delightful textural interplay. Ideal for a light yet remarkably filling lunch, a convenient make-ahead dinner, or a dynamic addition to your summer potluck spread, this Asian noodle salad is a testament to healthy, delicious, and easy weeknight cooking. Dive into the world of Thai-inspired culinary creations and discover your new favorite way to enjoy a hearty, plant-based meal.

Preparation time: 25 min
Cooking time: 15 min
Total time: 40 min
Servings: 4

Instructions

Prepare Tofu

1Press the tofu for at least 30 minutes to remove excess water. Cut into 1-inch cubes.
2Heat oil in a large non-stick skillet over medium-high heat. Add tofu cubes in a single layer and cook, flipping occasionally, until golden brown and crispy on all sides (about 8-10 minutes).
3Remove tofu from the skillet and set aside on a plate lined with paper towels to drain excess oil.

Cook Noodles

1Cook the rice noodles according to package directions. Drain well and rinse with cold water to prevent sticking. Set aside.

Make Peanut Sauce

1In a medium bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, grated ginger, minced garlic, sriracha, and water until smooth and well combined. Add more water if needed to reach desired consistency.

Assemble Salad

1In a large mixing bowl, combine the cooked rice noodles, crispy tofu, shredded carrots, sliced red bell pepper, and cooked edamame.
2Pour the peanut sauce over the noodle mixture and toss gently until all ingredients are evenly coated.
3Garnish with fresh chopped cilantro and crushed peanuts before serving. Serve immediately or chill for later.

Instructions

Prepare Tofu

1Press the tofu for at least 30 minutes to remove excess water. Cut into 1-inch cubes.
2Heat oil in a large non-stick skillet over medium-high heat. Add tofu cubes in a single layer and cook, flipping occasionally, until golden brown and crispy on all sides (about 8-10 minutes).
3Remove tofu from the skillet and set aside on a plate lined with paper towels to drain excess oil.

Cook Noodles

1Cook the rice noodles according to package directions. Drain well and rinse with cold water to prevent sticking. Set aside.

Make Peanut Sauce

1In a medium bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sesame oil, grated ginger, minced garlic, sriracha, and water until smooth and well combined. Add more water if needed to reach desired consistency.

Assemble Salad

1In a large mixing bowl, combine the cooked rice noodles, crispy tofu, shredded carrots, sliced red bell pepper, and cooked edamame.
2Pour the peanut sauce over the noodle mixture and toss gently until all ingredients are evenly coated.
3Garnish with fresh chopped cilantro and crushed peanuts before serving. Serve immediately or chill for later.

Nutrition Information

Calories: 651 kcal
Protein: 28 g
Fat: 35 g
Carbs: 56 g

Nutrient	Per serving
Calories	651 kcal
Protein	28 g
Fat	35 g
Carbs	56 g

Tips

Pressing tofu thoroughly is key for achieving optimal crispiness. Use a tofu press or weight it down between paper towels.
Avoid overcrowding the pan when frying tofu; cook in batches if necessary to ensure even browning and crispiness.
This salad is wonderful chilled, making it an excellent option for meal prep or a refreshing picnic dish.