This meal combines two of our favorite Thai classics: the peanut-y richness of chicken satay and the oodles of noodles one gets with a good pad thai. We've subbed in some meaty tofu for the chicken part of the satay; trust us, it works just as well if not better. With pasta, peanuts, a dash of heat, and a bunch of flavor, this mixing of meals is a sure keeper.
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ¼ cup pasta water. Drain pasta in a colander and return to pot. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Line a plate with paper towels.
Cut tofu into ¾" cubes. Place tofu on towel-lined plate and top with additional paper towels. Press firmly but gently to remove excess liquid.
Stem, seed, remove ribs, and slice red bell pepper into ¼" strips
Trim and thinly slice green onions on an angle.
Coat the Tofu
Place tofu in a mixing bowl. Toss with ½ tsp. salt and a pinch of pepper.
Add cornstarch and gently toss to coat thoroughly.
Fry the Tofu
Place a large non-stick pan over medium-high heat.
Add 3 Tbsp. olive oil and tofu to hot pan. Wipe mixing bowl clean and reserve. Stir occasionally until tofu is golden brown and crispy, 6-9 minutes.
Transfer to reserved mixing bowl.
Wipe pan clean and reserve.
Cook the Vegetables
Return pan used to fry tofu to medium-high heat and add 2 tsp. olive oil. Add red bell pepper to hot pan and cook until crisp-tender, 2-3 minutes.
Add half the green onions (reserve remaining for garnish) and garlic. Cook until aromatic, 1-2 minutes.
Add pasta, peanut sauce, pasta water, and sesame oil to pan and stir until thoroughly combined.
To mixing bowl with tofu, add Sriracha (to taste) and toss to coat.
Plate dish as pictured on front of card, garnishing with sesame seeds and remaining green onions. Bon appétit!