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Spicy Thai Peanut Noodles with Tofu

Spicy Thai Peanut Noodles with Tofu reads umami 5.9, citrus 4.9 and sourness 4.8 on Palate's 0–10 flavor X-ray — a Thai main, about 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.6 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 0.8 / 10
• Rich & Fat — 5.9 / 10
• Aromatic & Spice — 3.9 / 10

The measured notes (of 18)

Umami 5.9 · Citrus 4.9 · Sourness 4.8 · Salinity 4.7 · Nutty 4.6 · Richness 4.5 · Allium 3.3 · Sweetness 3.3 · Heat 2.9 · Funk & Ferment 2.6 · Warm Spice 1.9 · Fruity 1.8 · Herbaceous 1.3 · Floral 1.1 · Bitterness 0.7 · Earthy 0.7

What's in it (16)

• rice noodles — 227 g
• salt — 5 g
• extra-firm tofu — 397 g
• cornstarch — 30 g
• vegetable oil — 41 g
• red bell pepper — 100 g
• garlic — 6 g
• ginger — 15 g
• chunky peanut butter — 109 g
• soy sauce — 44 g
• rice wine vinegar — 22 g
• light-brown sugar — 25 g
• sriracha — 15 g
• green onions — 330 g
• spanish style peanuts — 59 g
• lime — 65 g

Time & effort: about 36 min · effort: involved

Nutrition (per 100 g, engine-estimated): 174.8 kcal, 6.2 g protein, 8.2 g fat, 20.4 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Press the tofu block between paper towels with a heavy pan on top for 10 minutes to force out excess moisture, then cut into 3/4-inch cubes. Toss the cubes with the cornstarch until evenly coated.
2. Bring a large pot of water to a boil and stir in the salt. Cook the rice noodles until tender but still a little chewy, 6-8 minutes. Reserve 1/2 cup of the noodle cooking water, then drain the noodles and set aside.
3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides, 8-10 minutes. Transfer to a plate.
4. Add the remaining 1 tablespoon oil to the same skillet over medium-high heat. Add the bell pepper and cook, stirring, until crisp-tender and lightly charred at the edges, 3-4 minutes.
5. Add the garlic and ginger to the skillet and cook, stirring constantly, until fragrant, about 30 seconds.
6. Add the peanut butter, soy sauce, rice vinegar, brown sugar, and sriracha to the skillet along with 1/3 cup of the reserved noodle water. Whisk directly in the pan until the sauce is smooth and glossy, then bring to a simmer, about 1 minute.
7. Add the noodles and tofu to the skillet and toss with tongs over medium heat until everything is evenly coated and warmed through, 2-3 minutes; thin with a splash more of the reserved noodle water if the sauce clings too thickly.
8. Remove from heat, scatter with the green onions and chopped peanuts, and serve with lime wedges for squeezing over the top.

Dishes with a similar flavor shape

• Thai Peanut Chicken Noodles — Thai
• Crispy Tofu Pad Thai — Thai
• Vegetable Massaman Curry with Tofu — Thai
• Vietnamese Lemongrass Tofu — Vietnamese
• Spicy Crock Pot Thai Chicken — Thai

Keep reading: what umami, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.