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Thai peanut noodles

Thai peanut noodles is a popular Thai Main
Author :
Category :
Family friendly
Course :
Cuisine :
Technique :
Difficulty :
Servings :
Serves 2


Flat Rice noodles - 8 oz

Extra firm Tofu - 14 oz package drained, patted dried and cut into cubes

Onion (Cut in to thin strips) - 1 small

Bell pepper (Cut into thin strips) - 1

Carrot (Cut into thin strips) - 2

Broccoli - few pieces

Beans (cut into 1 inch pieces) - 15

Sugar snap peas - few (Optional)

Water Chestnuts - 1 small can (Optional)

Spring onions - to garnish

Bean sprouts - to garnish (Optional)

Crushed red pepper flakes - as needed

Salt - as needed

Vegetable oil - 2 tbsp

For the sauce:

Peanut Butter - 4 tbsp

Soy sauce - 1/4th cup

Rice Vinegar - 1/4th cup

Thai sweet chilli sauce - 2 tbsp

Tamarind pulp - 1/2 tsp


  1. Cook the noodles according to the package instructions. Drain and keep aside.
  2. Heat some oil in a large wok or skillet over high flame.
  3. Add the tofu, and cook tossing gently until golden (about 8-10 mins). Transfer it to a plate.
  4. Add the remaining oil to the same skillet or wok and add the onion. Stir fry for a minute and then add the bell pepper.
  5. Cook for 2-3 mins and then add the rest of the vegetables, crushed red pepper flakes and cook for few minutes until the vegetables are cooked but crisp.
  6. To make the sauce:
  7. Add all the sauce ingredients in a bowl and whisk well.
  8. Add a little hot water to bring it to a smooth consistency.
  9. Add this sauce to the pan and mix well until the vegetables are well coated.
  10. Add the tofu, the cooked noodles and mix well. Garnish with spring onions and serve hot.
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She started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world.

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