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A satisfying bowl of rice noodles tossed in a creamy Thai peanut sauce with crispy tofu and crunchy vegetables.
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Cook rice noodles according to package directions. Drain and set aside.
Press and cube tofu. Pan-fry in sesame oil until golden on all sides.
Make peanut sauce: whisk peanut butter, soy sauce, lime juice, sriracha, and a splash of water.
Shred carrots, slice bell pepper, and chop scallions.
Toss noodles with peanut sauce, tofu, and vegetables.
Garnish with chopped peanuts, cilantro, and lime wedges.
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Recipe from Macro Kitchen — macro.kitchen/recipes/thai-peanut-noodle-bowl
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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