Spicy Thai Peanut Vegetable Curry Noodles

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Spicy Thai Peanut Vegetable Curry Noodles
Spicy Thai Peanut Vegetable Curry Noodles
Nasoya

Spicy Thai Peanut Vegetable Curry Noodles

Any easy coconut milk-based curry dish that’s ready to eat in less than 30 minutes. This vegan meal is made filling with ingredients like cubed tofu and sweet potatoes. Recipe courtesy of Nasoya.

4
Servings
990
Calories Per Serving
Deliver Ingredients

Ingredients

  • ½ Cup coconut milk
  • ½ Cup peanut butter
  • 1 Tablespoon Thai red curry paste
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon sriracha, plus more to taste
  • 1 Tablespoon soy sauce
  • ¼ Teaspoon freshly grated ginger
  • 2 Tablespoons sesame oil
  • 12 Ounces extra firm tofu, cut into 1/2-inch dice, such as Nasoya
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
  • 1 Pound sugar snap peas, trimmed and coarsely chopped
  • 1 Pound tofu fettuccine, drained and rinsed, such as Pasta Zero

Directions

In the bowl of a food processor, combine the coconut milk, peanut butter, red curry paste, hoisin sauce, brown sugar, sriracha, soy sauce, and ginger. Pulse to combine until smooth. Season with more soy sauce and sriracha. Set aside.

Heat the oil in a large pan or wok over medium-high heat. Add the tofu and sweet potatoes to the pan and sauté, stirring frequently, until the sweet potatoes are tender, 8 to 10 minutes. Stir the sugar snap peas into the pan and sauté until bright green, 1 to 2 minutes. Add in the noodles and sauté until heated through.

Stir the sauce into the pan and cook for a few minutes to heat through, stirring frequently. Serve with more hot sauce at the table.

Thai Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Thai Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chiles, the smaller ones are usually spicier. Handle with caution and care.

Nutritional Facts

Total Fat
39g
60%
Sugar
18g
N/A
Saturated Fat
11g
56%
Cholesterol
0.6mg
0.2%
Protein
41g
82%
Carbs
125g
42%
Vitamin A
526µg
58%
Vitamin B6
0.7mg
36.7%
Vitamin C
73mg
100%
Vitamin E
4mg
19%
Vitamin K
31µg
39%
Calcium
704mg
70%
Fiber
13g
50%
Folate (food)
136µg
N/A
Folate equivalent (total)
136µg
34%
Iron
8mg
46%
Magnesium
227mg
57%
Monounsaturated
13g
N/A
Niacin (B3)
8mg
40%
Phosphorus
616mg
88%
Polyunsaturated
12g
N/A
Potassium
1195mg
34%
Riboflavin (B2)
0.4mg
22.2%
Sodium
531mg
22%
Sugars, added
2g
N/A
Thiamin (B1)
0.5mg
34.6%
Zinc
5mg
30%