Thai Peanut Noodles, the Haphazard Way


For dinner tonight I made thai peanut noodles, or at least my version of them. Man were they good. The thing I love about this dish is it’s rather easy, and a great way to get in a bunch of different veggies. I will try and type out the recipe, but most of the measurements are just guesstimates. That is what is wonderful about this dish, you can wing it, and it almost always turns out delicious.

Thai Peanut Noodles

2 block of tofu, cut into small pieces
1 medium onion, chopped
2 garlic cloves, peeled and chopped
1 sweet potato, peeled and chopped
1 bell pepper, chopped
about 10 stalks of asparagus, bottoms cut off and chopped into inch long pieces
4 mushrooms, cleaned and sliced
(These are the veggies I used tonight, you really could do just about anything. Carrots, celery, green beans, edamame, broccoli, whatever you have.)
2 tbsp olive oil, divided
2-3 tsp maggi, divided (maggi is a seasoning you can find in chinese markets, or in the asian food section of some grocery stores, you don’t have to use it if you don’t have it)
3 tbsp soy sauce
2 tbsp peanut butter
a few tbsp of water, if needed (to make a more liquidy sauce, this all depends on what types of veggies you use)
a few tbsp of thai sweet chili sauce (this is really up to your discretion, I used about 2)
1/4-1/2 cup coconut milk
1 tsp ground ginger, or if you have fresh, use that
salt and pepper to taste
Noodles or rice to serve veggies and sauce over, I used udon noodles

Heat one tbsp of olive oil in a large skillet, add the cut tofu, some salt and pepper and 1 tsp of maggi. Cook until golden brown on all sides. Start chopping your veggies and cooking what ever starch you are going to serve your veggies and sauce over. Set aside tofu for later.

Add one tbsp olive oil to the skillet. Add onions and sweet potatoes, and a little salt (salt helps break onions down and releases their water so you can start a sauce) Cook for about 2 minutes, then add garlic and cook until onions are translucent and potatoes are slightly tender. Add in pepper and asparagus. Cook until potato is all the way tender, but not mush. Add in mushrooms and tofu and start building your sauce. I always add the peanut butter first, and let it melt down, then I start to add the liquids, making sure the coconut milk goes in last. Cook until it is all heated through and blended. Then serve over whatever starch you are serving it with.

I like to put a little sriracha, which roughly translates into condiment of the gods, on top, and some crushed red pepper flakes. You can make this as hot or mild as you want.

This made a ton of food, so I have my lunch already for tomorrow. And probably dinner for tomorrow too. This reheats really well too. Bonus, kids love peanut butter, so they usually love this dish.


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