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This Thai peanut noodles recipe tosses chewy rice noodles, crunchy veggies and optional pan-fried tofu in a creamy, garlicky peanut sauce, all in under 30 minutes. No wok, no stir-frying, and no hunting down weird ingredients. It's the cold noodle bowl that makes your takeout app quietly question its life choices.
Recipe tips tailored to what matters most to you:
Wide rice noodles and tamari mean you're nearly there. The one label to check is the vegetarian oyster sauce, since some brands have wheat in them.
Skip the optional tofu and this is basically boil, rinse, toss. Leftovers keep in the fridge up to 4 days, so make a double batch.
The tofu is optional, so skip it when money's tight. Any natural peanut butter works as long as it's just peanuts and nothing else.
Double the red cabbage and bell peppers and go easy on the sugar. The peanut sauce still slaps, just with a bigger crunchy veg ratio.
Hoisin covers for the vegetarian oyster sauce if your store's out, just a little sweeter. Almond butter slides in for peanut butter if there's an allergy.
Extra-firm tofu still holds some water. Wrap it in a clean towel, stack something heavy on top (like a cast-iron pan), and let it sit for at least 15 minutes before slicing.
Overcooked, mushy noodles are a worldwide tragedy. Cook just until al dente, rinse them under cold water immediately, then toss them in the sauce.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Peanut sauce does all the heavy lifting here. Traditional Thai versions pound roasted peanuts into a paste by hand, but this one cheats (lovingly) with natural peanut butter that whisks smooth in about 30 seconds.
This is more of a noodle salad vibe, kinda like my somen salad, but if you're looking for a hot, traditional stir-fried Thai noodle dish, hit up my vegan drunken noodles, pad woon sen, or vegan pad see ew.
These are meant to be eaten cold or at room temp, which makes them a stupidly-good lunchbox and potluck noodle. Grab a big bowl and let's get saucy.
These noodles are so flavorful and yummy! I replaced the tofu with soy curls which I rehydrated in chkn broth and spices, then pan-fried as the recipe commanded. The recipe was easy enough, but it took me longer than 20 minutes with my easily distracted brain, but with practice, I probably could pull this together in 20 min or so. Thank you, Adam!
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Why you'll adore this vegan peanut noodles recipe
✊ Vegan AF & GF: Like all my vegan Thai recipes, there's no fish sauce, no egg noodles and no sneaky chicken stock. Rice noodles and tamari keep it naturally gluten-free, so everybody at the table gets a bowl.
💨 Under 30 Minutes, No Stir-Fry: Boil the noodles, whisk the sauce, toss it all together. Dinner's done before your delivery app finishes asking if you want to add a tip.
🥶 Cold, Warm, or Straight Out of the Lunchbox: Peanut noodles are traditionally served cold or at room temp, so they travel to work, picnics and potlucks without sulking. Want them warm? The FAQ below has you covered.
Tested and Approved Worldwide: Like every one of my vegan recipes, this bowl went through my crew of over 1,000 recipe testers around the world, so the sauce ratio is locked in before it gets anywhere near your fork.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
Thai peanut noodle ingredients
The Noodles
Wide rice noodles are your go-to here, soaking up all that peanut goodness without getting soggy. Buckwheat soba, somen, or bean thread noodles will work, too. Just adjust the cooking or soaking time for thickness, and remember, somen and soba need to be boiled!
Peanut Butter
Go for a smooth, unsalted, and unsweetened natural peanut butter, just straight-up peanuts, no extra nonsense for the best flavor. Get that Peter Pan BS outta my face! It should be used only for the purpose of lubricating industrial machinery.
If the peanut butter you have on hand has salt or sugar, you might wanna tweak the tamari to balance things out to your taste. Peanut allergy? Almond butter slides in just fine.
Vegetarian Oyster Sauce
A savory umami bomb made from mushrooms instead of seafood. It gives the sauce depth and a slightly caramelized undertone. Hoisin sauce can work as a backup, though it'll be sweeter.
If you have some leftovers, you can use it in Vietnamese peanut sauce, tofu larb salad, or green curry fried rice.
Sriracha
Sriracha gives just the right garlicky heat you need for these noods. Adjust to your taste, or swap it for sambal oelek if you want a chunkier kick, or chili garlic sauce for more nuanced heat from Szechuan peppercorns.
Tamari
Tamari's your go-to if you're looking for a gluten-free option. It's rich, deep, and salty, without the wheat. If gluten's not a concern, regular soy sauce or even coconut aminos will work just as well.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
Variations
Spicy Peanut Noodles with Edamame
Wanna turn up the heat? Toss shelled edamame in nam prik pao to add some spicy flavor. The chewy, sweet beans pair perfectly with the creamy peanut sauce, plus they bring in that protein boost.
Curry Peanut Noodles
Add a spoonful of red curry paste, green curry paste, tom yum paste or bumbu bali to the sauce to add extra heat, herbal notes, and more complex flavor all around.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
How to make Thai peanut noodles
Fair warning: the hardest part of this recipe is not eating the sauce with a spoon before it hits the noodles. Follow the step-by-step photos below, or scroll down to the recipe card if you're already hungry.
Step One
Back Tofu Future:
Heat olive oil in a pan over medium heat. Once hot, add the tofu strips and cook for 4-6 minutes, flipping halfway, until both sides are golden brown. Remove from heat and set aside.
Step Two
Nood Kids on the Block:
Bring 12 cups of water to a rolling boil. Add the noodles and cook for 5-7 minutes, or according to the package instructions, until tender but nothing mushy and fally-aparty.
Drain and rinse under cold water to stop the cooking process.
This is a rare example of a Thai noodle recipe that doesn't require stir-frying. So, while you don't want overcooked noodles, you also don't want them undercooked. Try to check them before straining to make sure they are at a ready-to-eat doneness.
Step Three
Cut to the Chase:
Thinly slice the bell peppers, shred the cabbage, and julienne or grate the carrot.
Combine the cooked noodles, chopped vegetables, and herbs in a large bowl.
Step Four
Whisk Me Up Before You Go Go:
In a bowl, whisk together the peanut butter, vegetarian oyster sauce, sriracha, minced garlic, grated ginger, rice vinegar, tamari, brown sugar, and warm water until smooth. If the sauce is too thick, add warm water a little at a time until it reaches a pourable consistency.
Step Five
Lost in the Sauce:
Pour the sauce over the noodles and veggies, and add in the tofu and toss thoroughly to coat everything evenly.
Step Six
ZZ Tops:
Top with lime wedges, fresh cilantro, mint leaves, crushed peanuts, and sliced bird's eye chilies.
Serving Ideas
Thai peanut noodles love a crunchy sidekick, so roll up some vegan Thai spring rolls or goi cuon and dunk them in sweet chili sauce. When it's cold out, a bowl of tom yum soup or tom kha turns this into takeout night without the takeout.
Want more veggies on the table? Thai basil eggplant, pak boong or thum mak hoong bring the fire without stealing the spotlight from your noodles.
And skipping an icy glass of Thai iced tea with a meal like this is a move my kids will never let me live down.
Top tips
- Press the Tofu: Extra-firm tofu still holds water, and wet tofu breaks apart and sticks to the pan. Wrap it in a clean kitchen towel, set something heavy on top (a cast-iron pan works great), and give it at least 15 minutes before slicing.
- Pull the Noodles at Just Tender: These noodles never hit a hot wok, so they need to be ready to eat straight out of the pot. Taste one before you drain, then rinse them under cold water right away to stop the cooking.
- Loosen the Sauce Before It Hits the Bowl: Peanut butters vary a lot. If your sauce is thicker than pancake batter, whisk in warm water a little at a time until it pours, or it will clump on the noodles instead of coating them.
Recipe FAQs
Yep! Skip the tofu (or use young green jackfruit in its place), swap the tamari for coconut aminos, and use a soy-free vegetarian oyster sauce alternative like homemade hoisin sauce, or just leave it out.
Either way works! They're traditionally served cold or at room temp, which makes them a great picnic and lunchbox noodle. Craving something cozier? Warm them up with the reheating method in the storage answer below.
🧊 In the Fridge: Keep leftover peanut noodles in an airtight container for up to 4 days. If the sauce thickens, stir in a splash of warm water or rice vinegar.
❄️ In the Freezer: Skip it. Thawed rice noodles go mushy and the peanut sauce turns grainy, and not even your dog will be impressed.
🔥 Reheating: Heat a frying pan with a couple tablespoons of water over high heat for 2 minutes. Add the noodles (sauce and all), cover, lower the heat to a simmer and let them steam for a few minutes before garnishing.
Pad Thai gets stir-fried in a screaming hot wok with a tamarind-based sauce. These peanut noodles never see a wok: the rice noodles get boiled, rinsed and tossed cold in a creamy peanut butter sauce, so they're faster and a lot more forgiving.
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Thai Peanut Noodles
Equipment
- Skillet optional
Ingredients
For the Optional Pan-Fried Tofu:
- 2 tablespoons olive oil
- 8 oz. Extra-firm tofu pressed dry, and cut into 1-inch strips
For the Noodle Salad:
- 12 cups boiling water
- 8 oz. wide rice noodles dried
- ½ cup carrot julienne cut, or grated
- ½ cup red cabbage shredded
- 1 cup red bell pepper thinly sliced
- 1 cup yellow bell pepper thinly sliced
- ½ cup cilantro chopped
For the Sauce:
- ⅓ cup peanut butter unsweetened and unsalted
- ¼ cup vegetarian oyster sauce
- 2 tablespoons sriracha
- 1 teaspoon garlic minced
- 1 ½ teaspoon ginger grated
- 3 tablespoons rice vinegar
- 2 teaspoons tamari
- ¼ cup brown sugar coconut sugar, or palm sugar
- ⅓ cup warm water
Optional Garnishes:
- Lime wedges
- Cilantro leaves
- Mint leaves
- Dry roasted peanuts crushed
- Sliced bird's eye chilies
Instructions
- To make the optional fried tofu, heat 2 tablespoons of olive oil in a large pan over medium-high heat. After 90 seconds, when the oil is hot, add the tofu strips in a single layer. Cook for 3-4 minutes on each side until golden brown and crisp. Transfer to a plate and set aside.
- Bring 12 cups of water to a boil in a large pot. Add the dried noodles and cook according to the package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the carrot, red cabbage, red bell pepper, and yellow bell pepper. Add the cooled noodles and toss gently.
- In a separate bowl, whisk together the peanut butter, vegetarian oyster sauce, sriracha, garlic, ginger, rice vinegar, tamari, and warm water until smooth.
- Pour the sauce over the noodles and vegetables, tossing until evenly coated. If using, add the fried tofu and gently mix to combine.
- Serve immediately or chill before serving. Garnish with lime wedges, cilantro leaves, mint leaves, crushed dry roasted peanuts, and sliced bird's eye chilies if desired.
Notes
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Meg says
Again, a fabulous, quick dinner!
Cathy says
Colorful tasty combination of flavors
h says
loved this!
Stacy says
These noodles are so flavorful and yummy! I replaced the tofu with soy curls which I rehydrated in chkn broth and spices, then pan-fried as the recipe commanded. The recipe was easy enough, but it took me longer than 20 minutes with my easily distracted brain, but with practice, I probably could pull this together in 20 min or so. Thank you, Adam!
Adam Sobel says
Glad you loved it!
Meg says
Ok, I wanted hot salad!
So I just fried stuff like carrots and peppers (added some mushrooms) and cabbage (i only had green) and threw in the noodles (I used sweet potato noods because that’s what I had) and then the totally delicious sauce….so so yumski! I air fried tofu (rolled it in arrowroot first so it was crunchy on the outside) and dumped it on top.
The other eater licked out the plate (literally) so I think that can be taken as a big Yes!!
Thank you Chef Adam
KDH says
Amazing flavor!