Go Back
+ servings
peanut sauce for noodles - thai noodles with broccoli tofu and peanut sauce in a white bowl
Print Recipe
5 from 8 votes

Peanut Sauce for Noodles

This Thai-inspired peanut sauce for noodles creates a simple meal that is loaded with so much flavor! Sweet and savory with low heat, this easy and flavorful peanut sauce recipe is a great way to satisfy those cravings for takeout.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 440kcal
Author: Anjali Shah


  • 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
  • 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


  • 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.



Expert Tips  
  • 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!


Calories: 440kcal | Carbohydrates: 60g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 447mg | Potassium: 826mg | Fiber: 12g | Sugar: 6g