Thai peanut noodles

Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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

How to Make Thai peanut noodles

  • Cook the noodles according to the package instructions. Drain and keep aside.
  • Heat some oil in a large wok or skillet over high flame.
  • Add the tofu, and cook tossing gently until golden (about 8-10 mins). Transfer it to a plate.
  • 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.
  • 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.
  • To make the sauce:
  • Add all the sauce ingredients in a bowl and whisk well.
  • Add a little hot water to bring it to a smooth consistency.
  • Add this sauce to the pan and mix well until the vegetables are well coated.
  • Add the tofu, the cooked noodles and mix well. Garnish with spring onions and serve hot.