Peanut Butter Pad Thai Style Noodles

When my favourite tofu Pad Thai meets peanut buttery noodles it’s a combination that keeps you coming back for more.

Soft noodles wrapped in the tangy creamy peanut butter sauce with crispy onion, crunchy carrot, it’s a bowl bursting with flavour and textures that have me honestly mouth-watering and tummy rumbling as I type this. The recipe was made using Irish brand, LifeForce Peanut butter.

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Serves 2 -3 portions depending on the household

Cooks in 30 Minutes

Ingredients

  • 1 tbsp oil
  • 2 portions rice noodles of choice
  • 1 clove of garlic peeled and crushed
  • 1 β€œof ginger grated
  • 60g bean sprouts
  • 1 carrot washed and grated
  • 200g firm tofu

 

Topping

  • 2 spring onions washed and diced
  • 1 handful diced chives
  • 1 handful roasted peanuts
  • 1 handful crispy onions

 

Sauce

  • 2 tbsp LifeForce peanut butter crunchy or smooth will work here
  • Juice 1 lime
  • 2 tbsp tamari or soya sauce
  • 6 tbsp coconut milk/ non-dairy milk


Method

  • For the sauce, combine all the ingredients until a smooth.
  • Cook the rice noodles as per instructions on the pack.
  • While they are cooking, in a deep-frying pan add the olive oil, garlic, ginger and tofu and cook for 3-4 minutes tossing to brown the tofu.
  • Add the bean sprouts and carrot, cooking for 1 minute (adding oil if you need).
  • Toss in the noodles, sauce, and stir.
  • Divide into bowls and sprinkle over the chives, spring onion, coriander (if you like it) crispy onion and peanuts.