High Protein Spicy Thai Noodle Bowl
Elevate your weeknight dinner with this High Protein Spicy Thai Noodle Bowl, a vibrant and nutritious dish that's packed with bold flavors and satisfying textures. Featuring tender rice noodles, golden-crispy tofu, and a medley of fresh vegetables like bell peppers, carrots, and broccoli, this recipe is brought to life with a rich, tangy peanut sauce infused with garlic, ginger, lime, and sriracha for a spicy kick. Ready in just 35 minutes, it's the perfect quick dinner option for busy nights that's bursting with plant-based protein and Thai-inspired zest. Garnished with crunchy roasted peanuts, fresh cilantro, and green onions, this noodle bowl is as visually appealing as it is delicious! Perfect for vegetarians and spice lovers alike, it delivers a restaurant-quality meal in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 8 oz rice noodles
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp sriracha
- 2 tbsp lime juice
- 2 tbsp peanut butter
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, thinly sliced
- 1 carrot, shredded
- 2 cups broccoli florets
- 3 green onions, chopped
- 1 cup roasted peanuts, chopped
- 1 cup fresh cilantro, chopped
- 1 cup water
- 2 tbsp neutral cooking oil
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Press the tofu to remove excess moisture, then cut into bite-sized cubes.
Heat 1 tablespoon of neutral cooking oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 5-7 minutes. Remove from heat and set aside.
In a small bowl, mix together soy sauce, sriracha, lime juice, peanut butter, sesame oil, brown sugar, minced garlic, grated ginger, and water to create the sauce. Stir until smooth and set aside.
In the same skillet, heat the remaining tablespoon of neutral cooking oil over medium heat. Add red bell pepper, carrot, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the cooked tofu back into the skillet with the vegetables. Pour the prepared sauce over the tofu and vegetables, stirring to combine evenly. Cook for 2-3 minutes until heated through.
Add the cooked rice noodles to the skillet, tossing gently to coat them in the sauce and mix them with the tofu and vegetables.
Remove from heat and divide the noodle mixture into serving bowls.
Top each serving with chopped green onions, roasted peanuts, and fresh cilantro. Serve immediately and enjoy!
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3435 mg | 149% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 49.4 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3383 mg | 260% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 4464 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
