Vegan Rainbow Thai Peanut Noodle Bake

Preheat oven to 350ºF.

Drain and rinse the tofu noodles. Place on a paper towel, pat out as much moisture as you can, and gently cut noodles to make them shorter. This makes serving easier. Set aside.

Heat peanut oil on medium/high heat in a medium cast iron skillet. Add garlic and ginger and cook, stirring constantly and until golden brown and fragrant, about 30 seconds. Add sliced carrots and cook until lightly brown and they begin to soften, about 3–4 minutes.

Add peppers, peas and cabbage and cook for 2 minutes. Add noodles and cook for an additional 2 minutes, until lightly browned.

Add peanut butter, coconut milk, soy sauce, curry paste, coconut sugar and lime juice pan and stir until peanut butter melts and everything is well mixed. Bring mixture to a boil and cook for 3 minutes. Reduce heat to medium and simmer, stirring occasionally, until sauce thickens and reduces by about half, about 7–8 minutes.

Pat noodles down with a spatula so that the mixture is very flat and condensed and place skillet in the oven. Bake until top is golden brown and sauce is bubbly, about 30–35 minutes. Let cool for 5–10 minutes then cut, garnish with cilantro and peanuts (if desired), and devour.