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Creamy Thai Peanut Noodle Bowl with Crispy Tofu

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A quick and easy creamy Thai peanut noodle bowl featuring crispy tofu and a luscious peanut sauce, perfect for a satisfying meatless meal.

Ingredients

Scale
  • 8 oz (225 g) rice noodles or spaghetti
  • 14 oz (400 g) firm tofu, pressed and cut into cubes
  • 2 tbsp vegetable oil (for frying tofu)
  • Salt and pepper, to taste
  • 1/3 cup (85 g) creamy peanut butter
  • 1/2 cup (120 ml) coconut milk (full fat)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup or honey
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp chili flakes
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1/4 cup roasted peanuts, crushed
  • Lime wedges (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) rice noodles and cook according to package instructions (usually 4-6 minutes). Stir occasionally to prevent sticking. Drain and rinse with cold water. Set aside.
  2. Press tofu between paper towels or a clean kitchen towel for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.
  3. Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Fry tofu cubes in a single layer for 3-4 minutes per side until golden and crispy. Season with salt and pepper. Drain on paper towels.
  4. In a mixing bowl, whisk together 1/3 cup creamy peanut butter, 1/2 cup coconut milk, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp lime juice, 1 tsp chili flakes, minced garlic, and grated ginger until smooth. Add warm water if sauce is too thick.
  5. Toss cooked noodles with the peanut sauce until evenly coated.
  6. Divide noodles into bowls. Top with crispy tofu, chopped cilantro, green onions, and crushed peanuts. Serve with lime wedges if desired.
  7. Serve immediately for best texture and flavor.

Notes

Press tofu well to remove moisture for crispiness. Use medium-high heat and avoid overcrowding the pan when frying tofu. Whisk peanut sauce thoroughly and add warm water if too thick. Sauce can be made ahead and stored in the fridge for up to 3 days. Store tofu separately from noodles and sauce to maintain crispiness.

Nutrition

Keywords: Thai peanut noodles, crispy tofu, peanut sauce, vegetarian, vegan, gluten-free option, quick dinner, easy recipe

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