Go Back
Print
Thai Peanut Sauce Noodles with seared tofu and veggies on a plate with chopsticks.

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.