Peanut Sauce for Noodles (with Thai Noodles Recipe)
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This Thai-inspired peanut sauce for noodles creates a simple vegan meal that is loaded with so much flavor! Savory, slightly sweet, with a little bit of spice, this easy and flavorful peanut sauce recipe is a great way to satisfy those cravings for takeout. You will love this simple recipe!
This is one of those easy recipes that’s perfect for the next time you want a dinner that is quick and made within minutes. These vegan peanut noodles are made with with minimal steps, and this healthy peanut sauce recipe is a keeper for busy weeknight meals or when you’re just wanting something plant-based and nutrient-dense.
The ingredients for this peanut sauce for noodles are filled with yummy flavors that create a noodle recipe that is both creamy, rich, and filled with protein. Crunchy peanut butter, red curry, coconut milk, garlic, and our favorite fresh vegetables like broccoli and peppers encompass this savory pasta dish.
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This homemade peanut sauce is seriously one of my favorite vegetarian recipes because it’s loaded with so much flavor and reminds me of my favorite meal from the local Thai restaurant in town. A great recipe for those who are looking to truly elevate their dinners at home– this Thai-inspired peanut sauce for noodles is a must.
Why You’ll Love This Recipe
- Versatile: This easy peanut sauce is perfect for all types of noodles and fresh vegetables! Feel free to add your favorite additions to this recipe.
- Simple to Make: Ready in minutes, this stovetop Thai peanut sauce comes together within minutes and is a great way to get dinner on the table ASAP!
- So Much Flavor: Since this recipe is created with flavorfully rich ingredients, this peanut sauce contains so much flavor that you will love.
- Vegan: This easy peanut sauce for noodles is totally plant-based and a perfect way to enjoy your next meatless meal!
How to Make the Best Peanut Sauce for Noodles
Ingredients and Notes
This recipe calls for just a few simple ingredients that can easily be found at your local grocery store! Many of them you may already have at home as they are pantry staples!
Vegetables: You can use a variety of vegetables here, but we like to use bell peppers, fresh broccoli, and garlic.
Tofu: All you will need is just a half a block of firm tofu. I recommend draining and pressing the tofu before dicing it into cubes to get the best texture for your tofu!
Noodles: Any choice of noodles will work for this peanut sauce. I used whole wheat spaghetti for added fiber and because the nuttiness of the whole wheat works well in these peanut butter noodles. But if you don’t have whole wheat spaghetti, you can use udon noodles, soba noodles, or even ramen noodles in a pinch!
Sesame Seeds: For enhanced flavor. We like to get the sesame seems from the bulk section at the grocery store.
Garlic Cloves and Crushed Red Pepper Flakes: For an extra level of spice and low heat for this Thai peanut noodles recipe.
Sauce Ingredients
Low Sodium Soy Sauce: If you need to make this gluten-free, then be sure to scroll to the bottom to read about the variations!
Natural Peanut Butter: We used crunchy peanut butter because the texture from the crunchy peanuts adds a nice element to this dish. You can use any type of peanut butter you like, just make sure to use peanut butter that has just two ingredients: peanuts and salt!
Coconut Milk: Make sure to use canned coconut milk for this recipe.
Thai Red Curry Paste: You can add as much red curry paste as you would like. You can find curry paste at your local Asian market or online.
Step by Step Instructions
Read the recipe card for the full steps and details for this simple recipe.
Prepare Noodles
Cook the Noodles: Cook pasta according to the package directions, drain and set aside.
Prepare Tofu
Dice the Vegetables and Tofu: First, dice the onions, red bell pepper, and drained tofu.
Cook the tofu: In a large pot over medium heat, heat oil until warm. Next, place the tofu into the pan and cook until browned.
Add the Veggies: Add the onions, pepper, and garlic and saute for a few minutes.
Add the Broccoli: Meanwhile, add the broccoli and cook through for another couple of minutes.
Combine Ingredients
Whisk the Sauce: In a small bowl, combine peanut butter, soy sauce, coconut milk, and red curry paste and whisk until combined. Add the sauce to the tofu mixture and stir until combined.
Stir the Noodles: Next, transfer the noodles to the tofu mixture and stir to combine.
Serve
Add the Sesame Seeds: Finally, sprinkle sesame seeds into the peanut sauce for noodles and stir. Add more flavor as needed and serve warm.
Recipe FAQs
Peanut sauce isn’t just for Thai food! It can be used for various types of protein, pasta, and vegetables. The options are limitless for this easy Thai peanut sauce!
To thicken peanut sauce, all you need to do is just add more peanut butter until the texture is what you like.
Yes, this recipe can be frozen. Just store the peanut sauce in a freezer-safe airtight container or bag and store in the freezer for four months.
Peanut sauce can be bought at most grocery stores and online markets. We prefer to make our own peanut sauce, though, because it’s so easy!
Recipe Variations
Enhance Flavors: If you want to add some extra yummy flavors to these Asian noodles, then you can add some lemon juice, fresh lime juice, fresh ginger, chili sauce, a pinch of brown sugar or maple syrup, rice vinegar, or some siracha!
Try Different Veggies: You can add any of your favorite vegetables to this dish! Bok choy, bean sprouts, asparagus, red cabbage or napa cabbage, green onions, snow peas, carrots and cauliflower would all taste great..
Gluten-Free: To make this recipe gluten-free, then you need to make sure to use coconut aminos instead of soy sauce and make sure the noodles are gluten-free. You can use shirataki noodles, soba noodles, rice noodles, palmini noodles, gluten-free spaghetti, zoodles, or even konjac noodles.
Nut Butter: Feel free to use creamy peanut butter rather than crunchy peanut butter. If you do not have peanut butter or do not eat it, then you can try this recipe with almond butter.
Expert Tips for This Peanut Sauce for Noodles
- Store the leftovers in an airtight container in the refrigerator. These Thai peanut sauce noodles are WAY better the next day!
- Make sure to properly drain and press the tofu before cooking or else it will contain a lot of moisture and won’t crisp up as nicely in the pan.
- To make this less spicy, just reduce the amount of red curry paste and chili flakes.
- Make sure your peanut butter is at room temperature before starting this recipe or it will be difficult to stir!
More Easy Vegan and Asian Inspired Recipes!
- Tofu Broccoli with Sesame Noodles
- Vegetable Stir Fry Recipe
- Sweet and Sour Tofu with Vegetables
- Tofu Fried Rice
- Tofu Skewers
- 50 Beginner Vegan Recipes
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Peanut Sauce for Noodles
Ingredients
- 8 ounces Whole wheat spaghetti
- 1 tbsp Soy Sauce More if needed – use enough to thin out the peanut butter
- 8 oz Extra Firm Tofu
- 3 cloves garlic
- 10 ounces broccoli
- 1 red pepper diced
- ½ cup green onions diced
- 1 tablespoon Thai red curry paste more to taste
- 3 tablespoons Light Coconut milk use enough to thin out the peanut butter
- ⅓ cup crunchy peanut butter or creamy peanut butter or almond
- 1 tablespoon sesame seeds plus more to garnish
- 1 pinch crushed red pepper to taste
- olive oil cooking spray
Instructions
- Cook your whole wheat spaghetti according to package directions. Drain and set aside.
- Dice the red pepper, green onion and tofu into bite sized chunks.
- Heat a large pan over medium heat. Spray the olive oil cooking spray to coat the pan, and toss the tofu in. Lightly fry the tofu until it’s slightly browned, about 3-5 minutes.
- Then add the red pepper, green onion and garlic, saute for 3-5 minutes.
- Add the broccoli and stir fry for 2-3 minutes.
- Whisk the soy sauce, peanut butter, coconut milk, and thai red curry paste in a small bowl. Then add to the tofu mixture and stir until combined.
- Transfer the spaghetti noodles to the veggie mixture and stir to combine. Sprinkle the sesame seeds and stir them in as well.
- Add the crushed red pepper to taste and heat through. Add soy sauce or salt to taste if needed.
Notes
- Store the leftovers in an airtight container in the refrigerator. These Thai peanut sauce noodles are WAY better the next day!
- Make sure to properly drain and press the tofu before cooking or else it will contain a lot of moisture and won’t crisp up as nicely in the pan.
- To make this less spicy, just reduce the amount of red curry paste and chili flakes.
- Make sure your peanut butter is at room temperature before starting this recipe or it will be difficult to stir!
