With crisp veggies, creamy peanut sauce, and tender tofu, these peanut sauce rice noodles combine fresh and savory flavors for a dish that is sure to satisfy. Colorful and packed with nutrients, this versatile dish is great for entertaining or a quick weeknight meal.
Roll Call for This Recipe:
- Gluten and vegan-friendly: Thanks to the star ingredients of tofu and rice noodles, this recipe is easily adaptable to be vegan and gluten-free! That means these peanut sauce noodles are great to tote for a potluck or a gathering where there may be a dietary restriction.
- Flavor-filled: With flavor-packed ingredients like sweet sugar snaps, zippy lime juice, and umami sesame oil, we can pack a lot of flavor in a short amount of time.
- Customizable: The crunchy veggies in this recipe can easily be swapped or added to based on what you have lurking in the back of your fridge or what is available at your grocery store. No sugar snaps? Try snow peas or even green beans. Out of carrots? Slice some bell peppers and throw ’em in.
Key Ingredients and Substitutions:
- Rice Noodles: I’ve used brown rice noodles for more fiber, but white rice noodles will also do. If you can’t find rice noodles, try udon, ramen, or soba noodles, but adjust the cooking time accordingly.
- Tofu: Firm or extra-firm tofu works best for this recipe. If you’re not a fan of tofu, you can replace it with tempeh, seitan, or even cooked chickpeas for a protein boost.
- Veggies: I love this dish’s combination of colorful veggies. I’ve used broccoli florets, halved sugar snap peas, julienned carrots, and fresh green onions. However, feel free to get creative and add other fresh vegetables if you’d prefer.
- Peanut Butter: A rich and creamy peanut butter is the base for the peanut sauce. Opt for natural peanut butter without added sugar for a healthier choice.
- Soy Sauce: I use low-sodium soy sauce to add a savory umami flavor to our peanut butter noodles. Opt for tamari, coconut aminos, or gluten-free soy sauce if you need this recipe to be gluten-free, though!
- Sesame oil: The sesame oil adds even more umami flavor, but you can omit it in a pinch.
- Lime Juice: Fresh lime juice adds a zesty brightness to the sauce. You can substitute with rice vinegar if you’re out of limes.
- Garlic: This aromatic brings depth and rounds out the flavor in our peanut butter sauce.
- Honey: A touch of honey balances the savory and tangy elements of the sauce. You can easily substitute it with maple syrup or agave for a vegan dish.
- Sriracha: A hint of sriracha adds a gentle kick to this dish. Feel free to add more for a spicy peanut sauce or omit it entirely if you’re not a heat fan.
- I love mixing different colored veggies to ensure an assortment of phytonutrients.
- Incorporating meatless meals into your rotation will likely reduce your risk of heart disease.
- The natural peanut butter in this peanut sauce recipe is a great source of heart-healthy fats and vitamins, such as Vitamin E.
- Protein Swap: Instead of tofu, you can use cooked edamame, chicken, or shrimp to switch things up!
- Nutty Crunch: Substitute crunchy peanut butter or top with chopped peanuts for an extra crunchy texture.
- Thai Twist: Try my Thai peanut noodles with chili garlic paste and some sugar for more Thai-inspired flavors.
- Make-ahead: Combine the sauce ingredients 2-3 days before making this meal for even quicker meal prep! You can also rinse and chop the veggies a couple of days ahead.
- Store: Store leftovers in an airtight container in the fridge for 3-5 days. I would not recommend freezing as the rice noodles will become mushy.
- Reheat: This dish reheats in the microwave just fine. Otherwise, you can toss chilled leftovers in a large skillet over medium heat with a bit of olive oil and heat, stirring intermittently, until it is warmed through.
- For crispy tofu, press out the water before baking. You can do this by wrapping the tofu in clean tea towels or paper towels, sandwiching the tofu between cutting boards, and placing a heavy object such as a cast iron pan on top. Or, use a tofu press!
- To prevent the rice noodles from sticking together, rinse them under cold water after cooking and toss them with a touch of olive oil.
- If you are tight on time, try thawing some frozen stir fry vegetables to cut out veggie chopping time.
Can I make this dish gluten-free?
Absolutely! Just sub out the low-sodium soy sauce for gluten-free soy sauce or tamari.
Is this dish suitable for vegans and vegetarians?
Yes, this dish is entirely plant-based and perfect for vegetarians. For vegan peanut noodles, just replace the honey with a vegan-friendly liquid sweetener such as agave or even maple syrup.
How can I add more heat to the dish?
Okay, heat fiend! For a truly spicy sauce, you can increase the amount of sriracha until it suits your fire-loving taste buds. If you want to add a different layer of heat, add red pepper flakes, chili paste, or top the noodles with some chili crisp for texture.
- 14 ounce block extra firm tofu, drained
- olive oil cooking spray
- 1/4 teaspoon salt and black pepper, to taste
- 10 ounces dry brown rice noodles
- 1 head broccoli, cut into florets
- 2 cups snap peas, halved
- 1 1/2 cups matchstick-cut carrots
- 1/4 cup sliced green onions, to garnish
- 1/2 cup warm water
- 1/2 cup creamy, natural peanut butter
- 3 cloves minced garlic
- 2 Tablespoons low-sodium soy sauce*
- 2 Tablespoons honey**
- 1 Tablespoon sriracha
- 1 Tablespoon fresh lime juice
- 1 Tablespoon toasted sesame oil
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- After draining, slice the tofu width-wise to create 2 thinner slabs. Using layered paper towels or clean tea towels, gently press the water out of the tofu.
- Cut into 3/4-inch cubes and arrange on the baking sheet. Mist with olive oil and sprinkle with salt and pepper. Bake for 30 minutes.
- Meanwhile, bring a large pot of water to a rolling boil. Remove from heat and add the noodles. After 3-4 minutes, add the broccoli. After an additional 2 minutes, add the snap peas and a minute later, the carrots.
- Meanwhile, whisk together all of the sauce ingredients in a bowl.
- Drain the noodles and veggies; return to the pot and add the sauce and baked tofu. Toss well to coat. Serve topped with green onions.
Recipe adapted from The Twin Cooking Project
*use gluten-free soy sauce or tamari to make gluten-free.
**use maple syrup to make vegan.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 21gCholesterol: 0mgSodium: 602mgCarbohydrates: 77.0gFiber: 8.8gSugar: 16.0gProtein: 22.0g
Crazy for peanut butter? Check out some other nut butter recipes!
- Vegan Peanut Butter Pie
- Crunchy Thai Chicken Salad with Peanut Dressing
- No-Bake Peanut Butter Granola Cups
- Peanut Satay Chicken Stir Fry