Step 1

Prepare a large pot with water and bring to a boil for your noodles.

Step 2

While your water is heating up, julienne your carrots, slice your green onion, and slice the tofu into cubes.

Step 3

Cook your rice noodles according to the package instructions (usually 5 minutes). Stir frequently so they don’t stick together. Drain and rinse with cold water to prevent sticking. You can also toss them in a bit of sesame oil but I find this usually isn’t needed.

Step 4

Heat a large skillet with 1 tbsp sesame oil over medium heat. Add your tofu cubes and cook for about 4 minutes until they are nicely browned. Give the skillet a shake every so often to prevent the tofu sticking.

Step 5

While your tofu browns, combine the sauce ingredients in a small bowl.

Step 6

When the tofu is lightly browned, add 1 tbsp tamari and ½ red chilli pepper. Toss to coat.

Step 7

Then add your carrots, bean sprouts, and green onion. Cook for 1 minute or so to soften slightly.

Step 8

Add your noodles and sauce. Stir and cook for about 4 minutes until everything is evenly coated, heated through, and slightly softened.

Step 9

To serve, divide among bowls and top with more green onion and chopped peanuts. Looking for a starter? Try our Thai Mango Salad!