Thai Peanut Sauce Noodles is one of the dishes I could eat every day without getting tired of it. Chewy rice noodles, stir-fried mushrooms and peppers, and crisp-edged tofu all get tossed in a thick, spicy peanut sauce that clings to every strand. Make a double batch of the sauce and keep a jar in the fridge. It’s just as good spooned over grilled chicken or fish, thinned into a salad dressing, or served as a dip for spring rolls.
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The sauce is nothing more than peanut butter, soy sauce, honey, sriracha, and sesame oil whisked with a little warm water. Everything else is a straightforward stir-fry. The only step that takes real time is pressing and marinating the tofu, and you can do that a day or more ahead.
Ingredient Notes
Most of what goes into this dish is in any supermarket, but a few choices make a real difference.
What Kind of Rice Noodles?
I use flat rice stick noodles about one-eighth inch wide, the same ones used for Pad Thai. Packages are usually labeled rice stick noodles or Pad Thai noodles and you’ll find them in most supermarkets, any Asian market, or online. Width matters here because the sauce is thick, and thin noodles like rice vermicelli or angel hair can’t stand up to it. If you don’t have rice noodles, use something sturdy like soba, chow mein noodles, ramen, linguine, or spaghetti, cooked according to the package directions.
Tofu
Use firm tofu, and get as much water out of it as you can before it goes into the marinade. You can press the slabs between clean dish towels under a sheet pan and something heavy, use a tofu press, or use my trick for freezing tofu. Freezing and thawing makes tofu spongier and more absorbent, so it takes on more of the marinade and sauce. The tofu can marinate anywhere from 15 minutes to three days, and the longer it sits, the more flavor it absorbs.
Chile Sauce
Sriracha is my default, but I’ve made this sauce with sambal oelek, chili garlic sauce, chile crisp, and chili oil. Sambal oelek is just ground chiles, vinegar, and salt, so it gives you clean heat, while chili garlic sauce brings extra garlic along with it. For a mild sauce, leave the chile out entirely and put red pepper flakes on the table.
Honey and Soy Sauce
Honey sweetens the sauce and balances the salt from the soy sauce. Agave syrup, maple syrup, or brown sugar all work in its place, so use what you have and adjust to taste. Regular or low-sodium soy sauce both work, and coconut aminos or fish sauce can stand in for it.
Vegetables
I use carrots, mushrooms, onion, and bell pepper, but the vegetables are flexible. Broccoli, bok choy, snow peas, snap peas, green beans, zucchini, and asparagus all work. Keep the total volume about the same so the sauce still coats everything.
How To Make Thai Peanut Sauce Noodles
Start with the tofu, since it needs the most lead time. Press it, cut it into cubes, and let it sit in soy sauce and citrus juice while you whisk the peanut sauce and soak the noodles in hot water. The noodles only need a few minutes to soften, so drain them as soon as they do.
Brown the tofu in a hot skillet or wok until it’s crisp on all sides, then move it to a plate. The vegetables go into the same pan in stages, starting with the carrots, then the mushrooms, and finishing with the garlic, ginger, onion, and bell pepper.
Once the vegetables are tender, add the noodles, the tofu, and the peanut sauce and toss until every strand is coated. Taste before you add salt, since the soy sauce may already give you plenty. Finish with crushed peanuts, scallions, red pepper flakes, and a squeeze of lime.
To add meat or shrimp, sauté sliced pork, beef, turkey, or peeled shrimp in the pan before the vegetables, set it aside, and add it back with the sauce. Edamame, chickpeas, tempeh, or seitan can replace the tofu. You can also make the sauce and cook the noodles, tofu, and vegetables up to two days ahead, stored separately, then reheat the noodles in a skillet or microwave and toss them with room-temperature sauce.
Tips for success
- You can freeze and then thaw your tofu before marinating it. This will remove excess water so you can skip the pressing step. Check out this post on how to freeze tofu for instructions. Freezing changes the texture of tofu, making it even more absorbent so it will hold all the flavor of the marinade and sauce.
- You can use a tofu press to remove the excess water from your tofu more quickly. I like this tofu press.
- You can marinate the tofu for as long as 3 days. The longer you marinate it, the more flavor it will absorb.
- If you like your peanut sauce more or less sweet, you can add more or less sweetener.
- You can substitute brown sugar (make sure to use a vegan brand if you are vegan) or honey (if not vegan) for the agave syrup.
What To Serve With It
This is a full meal on its own, but something cold and crisp on the side balances the rich peanut sauce. A Japanese cucumber salad or cucumber kimchi gives you crunch and acidity. For a bigger spread, add stir-fried tomatoes and eggs, whose tangy, saucy tomatoes make a bright contrast to the peanut sauce. Halved soy sauce eggs on top of each bowl add richness.
For more noodles, try pad kee mao, also known as drunken noodles, vegetarian dan dan noodles, or Burmese garlic noodles. Or you might even want to try a non-Asian noodle dish like Pesto Pasta. If you’re after more tofu, sweet and sour tofu and crispy tofu are both worth making.
Thai Peanut Sauce Noodles
Robin Donovan
Ingredients
For the tofu
- 7 ounces firm tofu pressed to remove excess water (see note) and cut in cubes
- Juice of ½ lemon or lime
- ½ cup soy sauce
For the sauce
- 2 tablespoons honey
- ¼ cup soy sauce
- ½ cup smooth peanut butter
- 1 tablespoon sriracha sauce see note for substitutions
- 1 teaspoon sesame oil
- ¼ cup warm water
For the noodles and veggies
- 10 ounces flat rice noodles ideally the kind used for Pad Thai. See note for substitutions
- 3 tablespoons oil divided
- 2 carrots peeled and julienned
- 10 ounces mushrooms sliced
- 3 garlic cloves minced
- 1 tablespoon minced ginger
- 1 small onion sliced
- 1 large bell pepper any color, seeded and sliced
- Kosher salt
- Freshly ground black pepper
For garnish
- Lime wedges
- ½ teaspoon red pepper flakes
- 2 green onions or scallions chopped
- ½ cup crushed peanuts
Instructions
- To get the excess water out of the tofu, you can use a tofu press or
- In a medium bowl, combine the soy sauce and lemon or lime juice. Toss gently to coat. Let marinate for about 15 minutes.
- In a small bowl, whisk together the honey, soy sauce, lemon or lime juice, peanut butter, sriracha, and water.
- Put the noodles in a large bowl and cover with hot water. Let stand for about 5 minutes, until the noodles soften. Drain the noodles.
- Heat 1 tablespoon of the oil in a large skillet or wok set over medium heat. Add the tofu, discarding the marinade, and cook, turning occasionally, until golden brown and crisp on all sides, about 5 minutes. Remove from heat and set transfer to a plate.
- Heat the remaining oil in the wok over medium-high heat. Add the carrots and stir fry for 2 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms soften, about 3 more minutes. Â Add the garlic, ginger, onion, and bell pepper and cook for about 3 more minutes.
- Add the drained noodles and then the peanut sauce. Stir to combine well and ensure that the noodles are well coated. Taste and add salt and pepper as needed.
- Serve immediately, garnished with red pepper flakes, scallions, crushed peanuts, and lime wedges. Â
Pretty much followed exactly as shown in recipe. Was very delicious. Husband is a ‘meat’ eater, but said didn’t miss it in this recipe. Will definitely make it again. Thank you
Mouthwatering! I prepared Thai Peanut Sauce Noodles and topped them with sliced sautéed pork; the outcome was perfect for me! My favorite thing about this dish is how simple it is to make, yet it tastes really good.