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
If you have tried these Thai Peanut Noodles or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! Then, FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food!
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!
We are such peanut fans at our house. This looks delicious and super simple for a weeknight meal. YUM!
Thanks Serena! I’m sure you will love it!
This recipe is way better than takeout. It’s so flavorful and much easier to make than I first thought.
I’m so happy to hear that Maike!!
Even though I’ve just climbed into bed for the night I am still craving this
Yay!! I can’t wait for you to try this tomorrow! 🙂
I love how simple and flavorful this dinner looks, seriously something I’d love, thanks for the recipe!
Thank you so much Cate!
Creamy peanut butter worked beautifully! It was easy to whisk up and tasted great in this recipe!
Yay! So happy to hear that Ashley!
Congratulations on your beautiful expanding family. Quick question, can rice noodles be used in this recipe ?
Hi Julie! Thank you so much! So yes, you can use rice noodles in this recipe but it wouldn’t be as healthy because rice noodles are essentially a refined carb (the whole wheat spaghetti is a complex carb). But rice noodles would taste just as good in this recipe. Hope that helps, let me know if you have any other questions!
I found this by doing a google search of the peanut sauce I bought from Trader Joe’s! Thank you… I made it! I don’t like how DRY and thick it comes out so I added some water to it at the end. I have a question for you! HOW much of the satay peanut sauce do you use??? You did not say an amount to use! The =)
I’d say use the same amount as the peanut butter – about 1/3 cup, but you can adjust it to be more or less depending on your taste preferences!
Hi Anjali!
I just stumbled across your website through my sister and I absolutely love it! I’ve never been much of a cook and since I’m still in college, I’m trying to pick up a few things before I start working and in general to be healthier. I tried this recipe today with a red curry sauce and I absolutely loved it!
Thanks and can’t wait to try some more of your recipes! 🙂
-Anu
Hi Anu! Aw yay I’m so glad you found my blog! It’s great to meet you 🙂 And I’m so glad you liked this recipe!! Keep me posted on how the rest of my recipes turn out for you and don’t hesitate to reach out if you have any questions!
I made these last week and they were DELICIOUS. Even my Mom (who doesn’t trust sauces from Asian restaurants) loved this because she knew I made the sauce at home. And you’re right, the noodles tasted waaaay better the next day. I think next time I might make the sauce a day earlier and let it sit in the fridge so all the flavors can come together. I bought a box of fresh mixed stirfry veggies from Trader Joes and they added such color and variety to this dish! I also used rice noodles instead of the whole wheat spaghetti, but next time I’m trying the pasta 🙂 Thanks for this awesome recipe!
Yaaay!! I’m soooo happy to hear that Aparna! And I love the addition of the mixed stirfry veggies from TJ’s and trying out the rice noodles. I think I’ll try rice noodles next time 🙂 You’ll have to let me know how you like it with the whole wheat pasta, and whether you prefer that or the rice noodles in this recipe!
Hello! I just discovered your blog via skinnytaste. I’m very excited because this is the first vegetarian blog I have found that I really like! I am going to the grocery store today to try out this recipe. I was wondering how many servings this makes and how much pasta you used? Thank you!
Hi Anna! It’s so nice to meet you – and I’m so glad you like my blog! 🙂 This recipe makes about 6 servings, and I used 8oz of pasta. I just updated the recipe with all of the nutritional information and included a printed version as well (in case you want to print out the recipe before you head to the grocery store!) Can’t wait to hear how you like it!
You rock! I made this for dinner tonight and it was great! I found a vegan satay peanut sauce made by Thai Kitchen so I used that, along with a bit of red curry paste. I also subbed water chestnuts for the pepper (I’m not a fan of bell peppers) and doubled the tofu. It was really good, flavorful and easy to make! I am really looking forward to trying out some of your Indian recipes. I recently moved to Miami and there is a serious lack of quality Indian restaurants. I’ll let you know what I try and how it turns out!
Oh awesome!! I love your substitutions btw – will definitely be adding in water chestnuts the next time I make this! Thanks Anna!
The recipe sounds delicious and is very helpful, but I don’t see the Trader Joe’s satay peanut sauce listed in the primary ingredients, even as a substitution. It’s not clear where it falls in the lineup of ingredients.
thanx
—JP
Great point Joy! I mentioned this in the directions (that the Satay Peanut Sauce can be used as a substitution for the peanut butter + coconut milk), but I’ve updated the recipe ingredients to make it more clear. Thanks for catching that – let me know if it makes sense now!
Loved this! Made it without the tofu, added extra veg. still delish. Thank you!
(You still need to add the words peanut butter in the satay sauce substitution line of the recipe, it only says coconut milk and red curry paste….almost used both.)
Yayyy! I’m so glad you liked this! And omg – great catch – just made the change. Thanks Laura!
This was super good! Just made it for my lunches for the week!
Awesome!! This tastes so amazing after sitting for a day in the fridge – all the flavors just intensify – it makes the perfect next-day lunch!
It is the texture that he doesn’t like. I would love to hear some suggestions!
Ah ok – so my husband isn’t a huge fan of soft tofu texture either (it’s too squishy for him). A few alternatives that have a better texture: seitan, tempeh, and the Teriyaki Baked Tofu from Trader Joe’s all have a much firmer and more “meat-like” texture. Let me know if he likes any of those!
Another thing you can do is press the tofu and bake it. That is the only way my boyfriend will eat it. He likes it in smaller cubes.
To press the tofu, I put it between two large plates then put a three poud book on top of it. Let it sit for 40 minutes. You will e shovked how much water comes out! Here are instructions if that isnt clear: http://www.youtube.com/watch?v=PVelgp4QTTE
I then cut it up, marinate it in soy sauce for a couple hours, then bake at 350 for around 30 minutes, turning halfway through.
Also, I have never tried this, but there is a method where you drain the block then freeze it. Supposedly it does wonders for the texture.
Hope this helps!
Wonderful tips, thanks so much for sharing Anna!
The first time I made this I thought it was pretty good but my husband was a little on the fence about it. Then he mentioned that we should use mushrooms instead of tofu and rice instead of noodles and it was even better! This has become one of our regular dishes.
Those are great substitutions!! I’m glad that making those small changes also changed your husband’s mind about it! 🙂 Just out of curiosity, if you don’t use tofu – what do you use for protein in the dish? Do you add meat instead?
I don’t add any meat. My husband and I gave up meat last year. I didn’t even think to consider how much less protein mushrooms have compared to tofu. I’ve tried a few different recipes with tofu and I just can’t get my husband to eat it, he keeps asking me to use mushrooms instead. He’s a really picky eater.
I can totally understand that – tofu is an acquired taste! Is it the texture that he doesn’t like? Does he like a firmer texture for the protein in his dish? If so – I have some alternatives for you that are high in protein and still veggie friendly 🙂 Let me know!
Do you think that it would be OK to substitute and use the “Better’n Peanut Butter” that they sell at Trader Joe’s?
http://www.betternpeanutbutter.com/index.php
I wouldn’t, mainly because “better’n peanut butter” has a different taste than regular peanut butter – it’s slightly sweet and doesn’t have the same consistency. It also doesn’t have the same nutritional value! I’m not a huge fan of better’n peanut butter. If you’re looking for a lower calorie alternative, I’d suggest using a little less peanut butter and more rice vinegar / soy sauce / chili for added flavor. Hope that helps!
Hey Anjali,
It looks great! will give it a try.. 🙂
Me and my hubby don’t like peanut butter that much.. So probably will substitute that with something else..
take care,
Vedika.
Hi Vedika! You can substitute any nut butter – cashew butter might work well. Let me know how it turns out for you! 🙂
can we use creamy peanut butter instead?
yes you can! I just used chunky because I like the texture 🙂
Oh man I have days like that way to often. Normally the solution for me is picking up the phone for take out. I am super impressed but this little creation. It looks delicious. I bet the husband was very happy!
Thanks so much! He was very happy – I think he needed a wholesome meal (and turns out I did too). But yes – normally I’m totally with you on the takeout – it took a lot of willpower to get cooking that day!
These look SO good!!!