Spicy Tofu Pad Thai Style Noodle Salad
with bell pepper, carrot and a peanut butter and maple sauce
Informations supplémentaires
25 min.
|
649 kcal
|
easy
|
|
Printable version
1. Cook the noodles
Bring a pot of water to a boil. Add the rice noodles and cook for 3-4 minutes. Drain, rinse with cold water and set aside.
2. Setup
Cut the peppers into matchsticks. Finely cut the carrots into sticks, or grate them. Separate the cilantro leaves from the stems. Cut the lime in half. Chop the peanuts. Cut the tofu into cubes. In a bowl, mix the tofu with half of the sauce mix and a drizzle of oil.
3. Cook the tofu
In a pan over medium-high heat, add a drizzle of oil. Add the tofu cubes and cook for 6-8 minutes until colored.
4. Make the sauce
In a bowl, whisk the rest of the sauce with the tamarind, the peanut butter and lime juice, to taste.
5. Assemble
In a bowl, combine the noodles, the bell pepper, the carrot, the tofu, the cilantro leaves and the sauce. Season with salt and pepper.
6. Plate your dish
Garnish the noodles with the peanuts and the hot peppers, to taste (caution! spicy). Bon appétit!
140gRice Noodles
300gTofu
1unitLime
70mlSauce Mix (soy sauce,maple syrup)
2unitPeanut Butter
1unitCilantro
30mlLiquid Tamarind Concentrate
30gPeanuts
1unitCarrot(s)
1unitPepper(s)
1unitPencil Hot, Piments forts
What you need
Pot, Strainer, Pan, Bowls.
649 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
98g
33%
fat
19g
29%
cholesterol
0mg
fiber
6g
24%
protein
25g
saturated
3g
15%
sodium
1253mg
52%
sugar
23g
trans
0g