Peanut Noodles

Peanut Noodles


  • 2 squares pre-portioned rice noodles, or enough for two big servings
  • 1/2 big block tofu, chopped into cubes or triangles
  • cilantro, chopped (for garnish)
  • leeks, chopped thinly (for garnish)
  • fried onions (for garnish)
  • Sriracha sauce (optional, if you like spicy)
  • For the sauce
  • 4 heaping tablespoons peanut butter of your choice
  • 1/2 cup water
  • 3-4 tablespoons sugar, to taste
  • chili pepper flakes, to taste
  • 2-3 teaspoons red curry paste (optional)


  1. Take some rice noodles from the Asia market, I got ones that already come in pre-portioned squares (I used 2 squares). Break up a bit in a bowl.
  2. Boil enough water in the kettle to cover them, pour the hot water over the noodles, cover and let sit about 5 minutes.
  3. After five minutes, strain over the sink, rinse with cold water and separate with your fingers or a fork so everything isn't stuck together. Set aside.
  4. For the sauce, combine the peanut butter, warm water, sugar chili flakes and red curry paste (if using).
  5. Stir in a small sauce pan on the stove over medium heat until the sugar melts and everything looks uniform. You want to add enough water that it's smooth and a bit runny, but not super liquidy, so add more water if it's too thick and more peanut butter if it's too thin. Set aside.
  6. In a frying pan, fry up some tofu in canola oil and toss until browned with some salt.
  7. Add broccoli and whatever veggies you want. If you don't want the veggies mixed into your noodles, pour onto your plate now.
  8. Combine the rice noodles and peanut sauce in the frying pan medium-low heat and toss until the noodles are covered and everything is warm.
  9. Pour onto your plate. Top with thinly chopped cilantro and leeks, peanuts or cashews, fried onions, Sriracha and a wedge of lime.
  10. Eat!


This is really easy and super delicious. I actually made it for a hungover brunch…for myself.

Here’s a question…what do you put in your peanut sauce? I find that everyone makes theirs a little different.

  1. Basically a good recipe except for the sugar. Why would you need sugar in this? I used 1 tablespoon and it was outrageously sweet. And…all that sugar is not good for you.

    Anonymous / Reply
  2. @Anonymous

    I actually like the sugar, but of course everyone’s taste buds are different! I took a Vietnamese cooking class once and we made a peanut sauce with WAY more. I guess it also depends on the peanut butter you use. A lot of American peanut butters already have a TON of sugar, in which case you’d want to cut down significantly. I used Panda Kaas from the Asia Market in Berlin, which has barely any sugar in it!

    Nicole / Reply
  3. I made this recently but I added tamari sauce, garlic and a little rice vinegar to make the sauce, plus some chili paste. You can sweeten with honey, not totally vegan but goes nicely.

    Groovy Man / Reply
  4. […] of rice vinegar and Sriracha mixed together with some soy sauce. You can also follow my recipe for Peanut Noodles here.After arriving in New Orleans for our hippy bus adventure we had access to a big kitchen with […]

  5. […] I still have tomatoes, 3 types of peppers and beans going strong even though it’s getting cold! Half of my kale plants got infested with tons of tiny little bugs, very sad, but I poured boiling water on top of most of them in the dirt, chopped away the infected leaves and moved the unaffected plants away from the infected ones, we’ll see what happens. Besides that my cilantro plant finally stopped having only flowers, the little coriander seeds have fallen and started to yield some leafy cilantro. Once I get back from Dubai I plan to eat that on top of many a bowl of curry or peanut noodles! […]

  6. […] out of peanut butter, rice vinegar, brown sugar, Sriracha and hot water whisked together or try my peanut noodles recipe. It’s an old stand-by, the recipe changes based on what I have at home that […]

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