Thai Noodle Bowl

Ingredients

  • 1/2 cup cilantro
  • pinch of salt
  • pinch chilli flakes
  • peanut sauce
  • 1/2 cup pb
  • 1 tsp mango hot sauce @anubhamomin
  • 1 tbsp tamari
  • 1/2 tsp vegan fish sauce
  • 2 tbsp coconut sugar
  • 3 tbsp water
  • 1 tsp rice wine vinegar
  • pinch chilli flakes
  • 1 clove garlic
  • 1 tbsp finely minced ginger
  • 1 tbsp sesame oil
  • 1 lime juiced

Preparation

  1. Place all ingredients into a bowl and whisk to combine. Add an extra tbsp of water if too thick. Taste for seasoning and add more hot sauce if needed

  2. Preheat oven to 400. Cut tofu into cubes and season with a healthy pinch of salt and cracked pepper. Drizzle with 2 tbsp olive oil. Place of baking sheet and bake for 20 minutes, turn and bake for 10 more. Set aside

  3. Cook noodles, rinse with cold water and place back into pot. Add in the rest of the veggies and tofu and add in enough peanut sauce to generously coat. Gently toss everything together. Place into bowls and garnish with mango, chilli flakes, peanuts, cilantro and another drizzle of sauce

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