Thai Peanut Noodles
These Thai peanut noodles are ready in less than 20 minutes and are bursting with flavors! Plus, they’re high in proteins!
Peanut sauces are a staple in the Thai cuisine. I simply love them so I couldn’t miss showing you my favorite Thai peanut noodles recipe as part of this month’s Asian recipes challenge.
The base of Thai peanut sauces is, of course, peanut butter. You can use store-bought or simply make it yourself in a blender using some roasted peanuts (here’s how I make homemade peanut butter.)
Every time I make peanut sauce I also add a little bit of sesame oil. I use it for sushi as well and add it to almost any Asian recipe I cook. It completely changes any dish it is added to. Also, sriracha is another favorite and can’t miss from my spicy Asian-inspired recipes. If you’re not used to cooking with hot sauces, add tiny amounts and grow from there. I love spicy food and have a high tolerance for it, but if you don’t usually eat spicy food, add less sriracha.
You can also make peanut sauce in a larger batch and store it in the fridge. This is what I usually do. You can use the leftovers as a dip sauce for fresh or cooked veggies, tempura, spring rolls, or add it to any stir-fry. It also goes really well in salads!
To make these Thai noodles more filling and high in proteins, I added some smoked tofu chunks. I love smoked tofu! It tastes like bacon! Here’s another recipe I’ve used it in – vegan BLT sandwich. It is delicious!
Thai Peanut Noodles
Ingredients
- 200 g rice noodles
- 1 red bell pepper sliced into thin strips
- 2 cucumber sliced into thin strips
- 100 g broccoli cut into small florets
- 1 onion sliced
- 80 g peanuts lightly salted roasted, roughly chopped
- 250 g smoked tofu sliced, lightly toasted
- black sesame seeds for garnish
- 1 tsp coconut oil
Peanut Sauce:
- 80 g peanut butter creamy
- 60 g warm water
- 3 Tbsp soy sauce or tamari
- 2 Tbsp maple syrup
- 1 Tbsp sriracha
- 1 ½ Tbsp fresh ginger peeled and minced
- 1 Tbsp garlic minced
- 1 Tbsp sesame oil
Instructions
- Soak the noodles in hot water according to directions listed on the package.
- Meanwhile, prepare the peanut sauce. In a food processor, combine all sauce ingredients and blend til’ smooth.
- In a wok pan, on medium heat, add a teaspoon of coconut oil.
- Add bell pepper, onions, broccoli, and stir-fry for about 3 minutes.
- Add toasted tofu and noodles and mix everything.
- Sprinkle with black sesame seeds and serve with the peanut sauce drizzled on top.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
How long do you think a fresh peanut sauce like this would keep in the fridge?
I’d keep it for about a week.
This was delicious!
Glad you liked it! 😀
The peanut sauce was so good! I made more and used it as a salad dressing too. Thank you for the recipe!
You’re welcome!