Ingredients

• Flat rice noodles - 8 oz
• Extra firm tofu - 14 oz package drained, patted dried and cut into cubes
• Onion (Cut in to thin strips) - 1 small
• Bell pepper (Cut into thin strips) - 1
• Carrot (Cut into thin strips) - 2
• Broccoli - few pieces
• Beans (cut into 1 inch pieces) - 15
• Sugar snap peas - few (Optional)
• Water chestnuts - 1 small can (Optional)
• Spring onions - to garnish
• Bean sprouts - to garnish (Optional)
• Crushed red pepper flakes - as needed
• Salt - as needed
• Vegetable oil - 2 tbsp
• For the sauce:
• Peanut butter - 4 tbsp
• Soy sauce - 1/4th cup
• Rice vinegar - 1/4th cup
• Thai sweet chilli sauce - 2 tbsp
• Tamarind pulp - 1/2 tsp

How to Make Thai peanut noodles

• Cook the noodles according to the package instructions. Drain and keep aside.
• Heat some oil in a large wok or skillet over high flame.
• Add the tofu, and cook tossing gently until golden (about 8-10 mins). Transfer it to a plate.
• Add the remaining oil to the same skillet or wok and add the onion. Stir fry for a minute and then add the bell pepper.
• Cook for 2-3 mins and then add the rest of the vegetables, crushed red pepper flakes and cook for few minutes until the vegetables are cooked but crisp.
• To make the sauce:
• Add all the sauce ingredients in a bowl and whisk well.
• Add a little hot water to bring it to a smooth consistency.
• Add this sauce to the pan and mix well until the vegetables are well coated.
• Add the tofu, the cooked noodles and mix well. Garnish with spring onions and serve hot.