Peanut Noodles

Peanut Noodles

Serves 6 – 8:

I LOVE LOVE LOVE peanut sauce. Half my extended family is Indonesian so I grew up eating sate with peanut sauce. I’m sure I drowned everything on my plate in the wonderful, savory stuff.  So why not noodles and veggies?! Now that I went vegan I miss phad Thai. This recipe definitely hits the spot and satiates that noodle craving while taking me home with all that spicy, peanuty goodness. I may or may not have licked the whisk, sauce bowl and spatula clean….it’s that good.


  • 1 lb of rice noodles
  • 4 tbsp of soy sauce
  • 2 tbsp of lime juice
  • 5 tbsp of peanut butter
  • 2 tbsp sugar
  • 1 tbsp sriracha
  • 1 package of firm tofu
  • 1 red bell pepper
  • 4 scallions
  • ¼ cup cilantro leaves
  • 4 cloves of garlic
  • 2 tbsp of EVOO
  • ¼ cup roasted peanuts
  • 8 oz of sliced mushrooms (optional)

Prep It:

  • Bring 4 cups of water to a boil. Meanwhile, place the dry rice noodles in a baking dish. Cover the noodles completely in the hot water and soak until they’re soft (approx 15 – 20 minutes).
  • Chop the top and bottom off the bell pepper. Remove the core, seeds and the pith (that white stuff in the middle). Slice into match sticks.
  • Dice the tofu into ½ inch cubes. Blot them with a paper towel to remove any extra water or moisture.
  • Roughly chop the cilantro, slice the green onion and mince the garlic.
  • Crush the peanuts lightly either using a rolling-pin or the back of a chef’s knife.

Cook It:

  • Heat the EVOO in a wok or sauté pan over medium high heat.
  • While the pan heats make the sauce. In a medium bowl whisk together the peanut butter, soy sauce, sriracha, lime juice and sugar.
  • Sauté the tofu until it starts to turn golden…this should take about 5 – 7 minutes. Remove the tofu and set aside.
  • Add the bell pepper, mushrooms (if you’re using them) and garlic to the pan and sauté for 4 – 5 minutes. Keep the veggies moving around to keep the garlic from burning.
  • Add the noodles and sauce to the pan and toss until all the noodles are coated.
  • Add the tofu and green onions to the noodles and toss to combine.
  • Remove from the pan and top with peanuts and cilantro.

Serve It:

  • These noodles are great hot or room temperature…that is if you can resist eating them right away. I made this last night but am using a picture from 3 weeks ago because my friend Scott dove in before I can get a few snaps.
  • Serve them with a side of bean sprouts, shredded carrots and cabbage or a simple Asian salad.
  • Change it up! Try swapping in some other veggies:
    • Diced Chinese eggplant
    • Sliced red onion
    • Broccoli
    • Snap peas

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