I mean literally 12 minutes. Add water to your saucepan, add noodles, add veggies, nut butter (I usually use almond butter), flavors, bring to a boil, simmer for until the noodles are done. Garnish and serve! The noodles are somewhat soupy, which is how I love the dish as there is so much flavor in the sauce. The noodles absorb the sauce as they cool, so by the next day, there won’t be any. Adjust the liquid and noodle quantities to preference. This recipe is oil-free if your nut butter has no oil. Also see Video just above the Recipe.
Ingredients
- 2 1/4 cup (562.5 ml) water
- 6 oz (170.1 g) brown rice noodles pad thai noodles or other noodles or use angel hair pasta
- 1/2 cup (64 g) or more sliced carrots
- 1/2 (0.5 ) of a large red bell pepper sliced
- 4 oz (113.4 g) cubed tofu 3/4 cup
- 2 tbsp (2 tbsp) scallions chopped (optional)
- 2 to 3 tsp (2 to 3 tsp) sriracha I usually add more
- 2 to 3 tsp (2 to 3 tsp) soy sauce use certified gf if needed
- 1/2 tsp (0.5 tsp) garlic powder or use 2 tsp minced garlic or both
- 1 tbsp (1 tbsp) ginger paste or minced ginger
- 3 tbsp (3 tbsp) or more almond butter or peanut butter
- 1 tsp (1 tsp) lemon or lime juice
- 1/2 tsp (0.5 tsp) white vinegar
- 1 tbsp (1 tbsp) or more sugar or other sweetener
- 1/4 tsp (0.25 tsp) salt or to taste
- cayenne to taste 1/3 tsp or more
- 1/2 (0.5 ) loaded cup chopped celery or bok choy
- 2 tbsp (2 tbsp) or more cilantro or basil or both for garnish
- roasted peanuts for garnish optional
Instructions
- Add water to a saucepan.
- Add noodles and push them down so they are covered in water. Arrange veggies on the sides or top of the noodles. I added a chopped green chile as well.
- Add tofu and the rest of the ingredients through cayenne.
- Bring the pot to a boil over medium heat. Stir occasionally really well to make sure the nut butter mixes in and the noodles cook evenly. Once boiling well, add in the celery and mix in. Cook for another minute or 2. Check the noodles for doneness, Taste and adjust sweet, heat and lemon.