Carrot Noodles Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiralized carrot noodles and crispy pan-fried tofu tossed in a creamy Thai peanut curry sauce with fresh herbs and bean sprouts. A vegan take on pad thai that's crunchy and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 package medium-firm tofu (cut into chunks)
- 1 tablespoon coconut oil
- 1 tablespoon soy sauce
- 1 cup light coconut milk
- 3 tablespoons EACH: natural peanut butter and red curry paste
- 2 tablespoons EACH: lime juice and soy sauce
- 1 tablespoon minced ginger
- 2 cloves garlic (finely minced)
- 1 medium onion (sliced)
- 1 medium red pepper (sliced)
- 8 medium carrots
- 2 tablespoons water
- 2 cups bean sprouts
- ½ cup roughly chopped cilantro
- 1 handful peanuts (to serve)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1049mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 517mg
- Calcium
- 194mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1049MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.