Pasta

Easy Thai Peanut Sauce Noodles with Tofu & Veggies

~ Carrie Tyler ~ Leave a comment
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Get ready for a flavor explosion with these Thai Peanut Sauce Noodles with seared tofu and veggies!  The sauce is nutty, tangy, salty, slightly sweet, and spicy with peanut butter, teriyaki, Thai red curry paste, sesame oil, and garlic!  The tofu is seared for a perfect outside and creamy inside.  The zucchini, peppers, and peanuts on top add crunch and texture.  The noodles, well they let you slurp everything up perfectly!  It’s irresistible!  

This is perfect for a prep-ahead and last-minute-weeknight-cook dinner.  The cooking only takes about 15 minutes, so most of the work is the prep for the tofu and the veggies. 

MEATLESS MONDAYS!

I have said this before on the blog, but I love building themes into weekly meal planning.  It makes dinners so much easier when you have a guide for what to cook.  And one of my favorite themes is Meatless Mondays!  The kids like it especially because they don’t have to eat meat.  I like it because we all get more veggies and healthy plant-based proteins.  

Thai Peanut Sauce Noodles are a great addition to my Meatless Monday repertoire.  Here are some other meatless favorites to try!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this Thai Peanut Sauce Noodles Recipe, you will need a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

PREP-AHEAD STEPS FOR YOUR THAI PEANUT SAUCE NOODLES & TOFU

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

Since cooking only takes about 15 minutes, if you can do these steps a day ahead or even the morning of, you can have a super fast dinner!

Start with the tofu prep.  Cut tofu into 1 inch square pieces and pour teriyaki sauce over to coat. Marinate in fridge for 15-30 minutes.

Firm tofu cut into cubes and marinating in teriyaki sauce for Thai Peanut Sauce Noodles with seared tofu and veggies.

Slice red pepper into thin strips.  Slice Zucchini into triangles about 1/4-1/2 inch thick.  Finely slice 1 tablespoon scallion greens for garnish, then rough chop remaining the scallions into 1/2 inch pieces. Peel and mince the garlic.

Make the sauce by measuring out 4 teaspoons of peanut butter and soften by either microwaving for 10 seconds or putting it in a glass container and submerging the bottom into hot water until softened. Once the peanut butter is softened enough to mix, add the Thai Red Curry Paste, teriyaki sauce, water, sesame oil, and minced garlic. Whisk to completely combine.

Peanut butter, thai curry paste, garlic, and honey in a bowl for Thai Peanut Sauce Noodles with seared tofu and veggies.

Thai peanut sauce mixed in a bowl for Thai Peanut Sauce Noodles with seared tofu and veggies.

How many days ahead can I prep?

You can cut the tofu up to 4 days ahead and lay it on a paper towel lined dish.  I would not marinate the tofu in the teriyaki more than 24 hours as it may start to break down and not sear nicely.  You can prep the rest of the ingredients up to 4 days ahead.

What if I don’t have thai curry paste?

You can skip it all together and this dish will still taste great, but it really brings the thai and pepper component to the recipe.  You could also replace it with a teaspoon of Harissa paste or red pepper paste.

COOK YOUR THAI PEANUT SAUCE NOODLES & TOFU 

The rice noodles cook very quickly, so I like to start boiling the water, but then wait to put the noodles in until just before I want to add them to the pan.  They only take a few minutes to soften and if they cook too long, then can get very mushy.

Preheat a large frying pan on medium-high heat and add 2 teaspoons olive oil. Drain the tofu pieces and pat dry, then add to the hot pan. Seared on all sides for 1-2 minutes each side. Remove the tofu to a plate and set aside.

Firm teriyaki-marinated tofu cut into cubes searing in a hot pan for Thai Peanut Sauce Noodles with seared tofu and veggies.

Add another teaspoon of Olive oil to the pan, then add the zucchini, scallion, and red pepper to the pan. Let sear for 4 minutes, stir and cook for another 2 minutes. Add the sauce and scrape up any bits on the bottom of the pan.

Thai peanut sauce added to zucchini and red pepper in a pan for Thai Peanut Sauce Noodles with seared tofu and veggies.
Add the tofu pieces back with the drained noodles, then stir to combine. Cook for just enough time for everything to get hot.  Serve and garnish with sliced scallions and chopped peanuts.

Cooked Rice noodles being added to a pan with Thai Peanut Sauce with tofu and veggies.

Thai Peanut Sauce Noodles with seared tofu and veggies in a pan on stove.

Can I make this ahead and reheat it?

Yes!  This dish will reheat wonderfully, so go for it!  To reheat it, you can either use the microwave or the stove.  For the stove, try to find a large pan with enough surface area for everything to warm up on the pan rather than steam.  You can add 1/4 cup of water to loosen it up as it warms.

ENJOY!  😍 Carrie

Thai Peanut Sauce Noodles with seared tofu and veggies on a plate with chopsticks.
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Easy Thai Peanut Sauce Noodles with Tofu and Veggies

Get ready for a flavor explosion with Thai Peanut Sauce Noodles with seared tofu and veggies!  The sauce is nutty, tangy, salty, slightly sweet, and spicy with peanut butter, teriyaki, Thai red curry paste, sesame oil, and garlic!  The tofu is seared for a perfect outside and creamy inside.  The zucchini, peppers, and peanuts on top add crunch and texture.  The noodles, well they let you slurp everything up perfectly!  It's irresistible and easy to make for a family dinner!  

Course Main Course
Cuisine Asian, Thai
Keyword gluten free, meatless, noodles, tofu, vegetarian
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Tofu

  • 14 oz Extra Firm Tofu or Super Firm
  • 1/4 cup Teriyaki Sauce

Peanut Sauce

  • 4 tsp Peanut Butter
  • 2 tablespoons Thai Red Curry Paste
  • 2/3 cup Teriyaki Sauce
  • 2 tbsp Water
  • 1 tsp Sesame Oil
  • 1 tsp Garlic minced (1 clove)

Other

  • 1 Red Pepper
  • 1 Zucchini medium
  • 4 Scallions
  • 3 tsp Extra Virgin Olive Oil
  • 6 oz Rice Noodles thin
  • 2 tablespoons Chopped Peanuts

Instructions

Prep Ahead Steps

  1. Cut tofu into 1 inch square pieces and pour teriyaki sauce over to coat. Marinate in fridge for 15-30 minutes.

    Firm tofu cut into cubes and marinating in teriyaki sauce for Thai Peanut Sauce Noodles with seared tofu and veggies.

  2. Slice red pepper into thin strips. Slice Zucchini into triangles about 1/4-1/2 inch thick. 

  3. Finely slice 1 tablespoon scallion greens for garnish, then rough chop remaining the scallions into 1/2 inch pieces. Peel and mince the garlic.

  4. Make the sauce by measuring out 4 teaspoons of peanut butter and soften by either microwaving for 10 seconds or putting it in a glass container and submerging the bottom into hot water until softened. Once the peanut butter is softened enough to mix, add the Thai Red Curry Paste, teriyaki sauce, water, sesame oil, and minced garlic. Whisk with a fork to completely combine.

    Thai peanut sauce mixed in a bowl for Thai Peanut Sauce Noodles with seared tofu and veggies.

Cooking Steps

  1. Fill a medium pot with water and bring to a boil. Turn off heat on water and add the rice noodles to the hot water. Stir to submerge and remove once soft, about 3-5 minutes. Drain and then rinse with warm water (rice noodles are very starchy and you need to rinse off the excess starch).

  2. Preheat a large frying pan on medium-high heat and add 2 teaspoons olive oil. Drain the tofu pieces and pat dry, then add to the hot pan. Seared on all sides for 1-2 minutes each side. Remove the tofu to a plate and set aside

    Firm teriyaki-marinated tofu cut into cubes searing in a hot pan for Thai Peanut Sauce Noodles with seared tofu and veggies.

  3. Add another teaspoon of Olive oil to the pan, then add the zucchini, red pepper, and scallion to the pan. Let sear for 4 minutes, stir and cook for another 2 minutes. Add the Thai Peanut Sauce you made earlier and scrape up any bits on the bottom of the pan.

    Thai peanut sauce added to zucchini and red pepper in a pan for Thai Peanut Sauce Noodles with seared tofu and veggies.

  4. Add the tofu pieces back with the drained noodles, then stir to combine. Cook for just enough time for everything to get hot.  Serve and garnish with sliced scallions and chopped peanuts.

    Cooked Rice noodles being added to a pan with Thai Peanut Sauce with tofu and veggies.

Glorious Greek Chicken Pasta Casserole with Kale

~ Carrie Tyler ~ 2 Comments
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Easy one-pan casserole dinners are great for weeknight dinners.  But dinner goes from great to GLORIOUS with this Greek Ground Chicken Pasta Casserole with Feta and Kale.  It’s kind of like a Greek Mac n Cheese because it’s so incredibly creamy and cheesy from the parmesan and feta cheeses.  The glorious thing about Feta is that while it has a very pungent flavor when served cold, it becomes a more mellow, rich, and flavorful backdrop – which is great for kids.  You still get just a hint of funk from the Feta, but in a good way;)  

This is the ultimate in easy dinners; the ultimate in flavor.  Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Hail to the Kale

Kale adds fiber, nutrients, vitamins, folate and magnesium…it’s a beautiful thing.  It’s not only incredibly healthy, it’s incredibly versatile.  I put kale in my morning smoothie, lunch salads or one-bowl concoctions, and into a variety of dinner dishes.  

If your kids are not fans of Kale, try this recipe anyway because it completely melts into this dish and becomes one with it.  

Here are a few more recipes that I love with Kale:

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a 9×13 Casserole Dish or similar size – 10×10, 12×12, 10×13 will all work..

You also need a medium-large skillet/frying pan for cooking the ground chicken before it goes into the pan. This will allow you to break it up and give it a wonderful browned sear, which equals FLAVOR!

Mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR YOUR GREEK CHICKEN PASTA CASSEROLE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

This easy recipe has only a few easy steps and very little prep required.  For the prep, if not already done, mince 3 garlic cloves.   

Prep the kale by rinsing it with cold water and drying it.  Then strip the leaves off the woody stems, and discard the stems. Rough chop the kale and set aside.

What kind of Kale should I buy?

Kale is one of those vegetables that is highly likely to have pesticides unless you buy it organic.  That’s because it grows above ground and is quite appealing to little critters.  Therefore, I recommend buying organic kale that is still on the stem.  If you cannot find organic, make sure you wash it with cold water and rub the leaves with your fingers to remove as much residue as possible.  If organic, you should still clean it the same way to remove possible bugs or dirt.

I also do not buy kale already chopped, as it has a shorter shelf life than fresh whole leaves still on the stems.

COOK YOUR GREEK CHICKEN PASTA CASSEROLE 

There are two steps to cooking this recipe and you do not want to skip the first one.  The first is to precook the ground chicken and the second step is to mix and cook the casserole. 

You can actually precook the chicken 2-3 days in advance if you want! Preheat a large frying pan or skillet on high heat. Add the olive oil and then the ground chicken. Break up the chicken with a spatula and then season with the oregano, salt, and pepper. Stir together and then let sear in the pan for 3-4 minutes.  Add the garlic and stir. Cook for another 3-4 minutes until all pink is gone.  

Finally, add the broth to the pan and scrape up all of the chicken brown bits from the bottom of the pan.  Turn off the heat.

Pour the ground chicken and broth into the casserole dish.

In measuring cup, add 1 cup milk and the 4 tablespoons of cornstarch. Whisk to dissolve and then add to the casserole dish. Add in 1 more cup of milk, plus the other 2 cups of broth, the additional dried oregano, parmesan, and the dried pasta. Stir to combine and ensure that the pasta is submerged in the liquid.

Last, mix in the chopped kale, parmesan cheese, and feta cheese. Mix again and press down with a spoon to ensure that again the pasta is submerged into the liquid.

Hand adding measuring cup of parmesan cheese to dish with ground chicken and broth for Glorious Greek Ground Chicken Pasta Casserole. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 

Fork pressing down dry pasta and kale into liquid with ground chicken and broth for Glorious Greek Ground Chicken Pasta Casserole. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 

Cover with aluminum foil and place on the center rack in the oven. Bake for 20 minutes.  After 20 minutes, remove the casserole and give it a stir to ensure that all pasta is getting cooked through evenly. Cover again and bake for the last 20 minutes.

Greek Ground Chicken Pasta Casserole in oven with aluminum foil on top. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 

Can I use any other meat?

You can use any ground meat you prefer.  The ground chicken really keeps this a lean recipe, however, you can use ground beef, ground pork, or ground lamb.  All would be delicious.  Cooking times will be the same regardless of the meat.  

ENJOY!  😍 Carrie

Fork with bite of Glorious Greek Ground Chicken Pasta Casserole with plate below and casserole in background. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 
Glorious Greek Ground Chicken Pasta Casserole in a casserole dish with wood spatula. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 
5 from 1 vote
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Magical Greek Chicken Pasta Casserole with Kale

This Glorious Greek Ground Chicken Pasta Casserole is easy and delicious! It has lean ground chicken with garlic, oregano, parmesan, feta and Kale.  It's kind of like a Greek Mac n Cheese because it's so incredibly creamy and cheesy from the parmesan and feta cheeses.  The Feta melts into a more mellow, rich, and flavorful backdrop – which is great for kids! #casseroleideas #easydinnerideas #familydinnerrecipes #greekchicken #chickenpasta

Course Main Course
Cuisine Greek
Keyword casserole, chicken, ground chicken, kale, pasta
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6 servings
Author Carrie Tyler

Ingredients

Ground Chicken

  • 16 oz Ground Chicken Breast
  • 2 teaspoons Extra-virgin olive oil
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
  • 1 teaspoon Dried Oregano
  • 3 teaspoons Garlic, minced (3 garlic cloves)

Casserole

  • 3 cups Chicken Broth
  • 2 cups 1% Milk (any milk will work)
  • 4 tablespoons Corn starch
  • 1 teaspoon Dried Oregano
  • 10 ounces Campanelle Pasta, dry (or any short cut pasta)
  • 3/4 cup Parmesan Cheese, grated
  • 6 ounces Feta, crumbled
  • 2 cups Fresh Kale, chopped

Instructions

Prep Ahead Steps

  1. If not already done, mince 3 garlic cloves.

  2. Clean the kale leaves by rinsing with cold water. Strip the leaves off the woody stems and discard the stems. Rough chop the kale and set aside.

Cooking Steps

  1. Preheat your oven to 400 F degrees

  2. Preheat a large frying pan or skillet on high heat. Add the olive oil and then the ground chicken. Break up the chicken with a spatula and then season with the oregano, salt, and pepper. Let sear in the pan for 3-4 minutes and then add the garlic and stir. Cook for another 3-4 minutes until all pink is gone. Last, pour in 1 cup of the broth and scrape up all of the browned bits from the bottom of the pan with a spatula. Turn off the heat.

    Measuring cup of broth being added to ground chicken in pan cooking for Glorious Greek Ground Chicken Pasta Casserole. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 

  3. In measuring cup, add 1 cup milk and the 4 tablespoons of cornstarch. Whisk to dissolve and then add to the casserole dish. Pour the ground chicken and broth into the casserole dish. Add in 1 more cup of milk, plus the other 2 cups of broth, the additional dried oregano, parmesan, and the dried pasta. Stir to combine and ensure that the pasta is submerged in the liquid.

    Hand adding measuring cup of parmesan cheese to dish with ground chicken and broth for Glorious Greek Ground Chicken Pasta Casserole. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 

  4. Last, mix in the chopped kale and feta cheese. Mix again and press down with a spoon to ensure that again the pasta is submerged into the liquid.

    Fork pressing down dry pasta and kale into liquid with ground chicken and broth for Glorious Greek Ground Chicken Pasta Casserole. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 

  5. Cover with aluminum foil and place on the center rack in the oven. Bake for 20 minutes.

    Greek Ground Chicken Pasta Casserole in oven with aluminum foil on top. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale. 

  6. After 20 minutes, remove the casserole and give it a stir to ensure that all pasta is getting cooked through evenly. Cover again and bake for the last 20 minutes.

  7. Remove from the oven and let sit for 5 minutes, then serve and enjoy!

    Glorious Greek Ground Chicken Pasta Casserole in a casserole dish with wood spatula. It has lean ground chicken with garlic, oregano, parmesan, feta and Kale.