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Thai Noodles and Tofu with a Spicy Peanut Sauce

Vegan Thai Noodles and Tofu with a Spicy Peanut Sauce

Thai Noodles and Tofu with a Spicy Peanut Sauce

A slight departure from My Great Korean Food Adventure (so far I’ve made Japchae and Scallion pancakes), although still in the same general neighborhood I suppose (if Asia can be considered a neighborhood).

This recipe is adapted from one that Vegetarian Times sent me when they were trying to lure me back in. You know when you let your subscription with them lapse and they start sending you recipe cards with progressively better subscription prices? Well, when they sent me their Spicy Peanut Noodles recipe along with an offer for 3 years at $14, I caved. Consider me wooed!

The first time I made it I followed their instructions, but this time around I got pretty liberal with my adaptations. Side note: I read an article once about “Blogger Etiquette”, and it was mostly about when you should (or shouldn’t) reprint a recipe, and what constitutes an “adaptation”. The basic rule of thumb was don’t print a recipe without permission (unless it’s already widely published), if you made changes it’s okay to post your version, but you should link back to the original. Finally, they (I don’t remember who they were) said if you made more than 3 changes to the recipe, it was no longer really an adaption. It was your recipe, and you didn’t really need to link back to the original. I don’t know how I feel about that last part. If someone else provided the starting point, inspiration or even idea, I like to give them credit. I know it tickles me when another blogger takes a recipe of mine, makes it their own and credits me with the original, so that’s what I do.

Sorry about the rant. I just thought it was interesting 🙂

Anyhoo, here’s the recipe. I used 3 teaspoons of thai chili paste, but if you’re not sure about your preferred heat level start with 2. Once the sauce is mixed just give it a taste- you’ll know what to do.

Thai Noodles and Tofu with a Spicy Peanut Sauce (Makes 6 servings)

Adapted from Vegetarian Times recipe.


  • 1 package firm tofu, pressed
  • 4-5 T Braggs liquid aminos
  • 2 t ground ginger
  • 10 ounces Banh Pho (Thai rice noodles)
  • 1/2 cup plus 2 T creamy peanut butter
  • 4 T soy sauce
  • 2 T rice wine vinegar
  • 2-4 t Thai chili paste (depending on your taste buds, start with 2 and work your way up- I used 3)
  • 1 t sugar
  • 1/3 cup warm water
  • Sesame oil for frying tofu
  • 1 red bell pepper, thinly sliced
  • 1.5 cups seedless cucumber, sliced in half longways, then sliced very thin
  • 3-4 scallions, sliced thin
  • 1/3 cup salted, roasted peanuts
  • Lime wedges
  • cilantro for sprinkling, if desired


  1. Chop the tofu into bite-sized cubes and place in a bowl with the Braggs and ground ginger. Let marinate for at least an hour.
  2. Cook Banh Pho according to package directions, rinse in cold water and set aside.
  3. In a large bowl, mix the peanut butter, soy sauce, rice wine, chili paste, sugar and water. Use a whisk or fork to make sure everything is mixed and there are no peanut butter lumps. Set aside.
  4. Heat large skillet over medium-high heat and stir fry tofu in sesame oil until lightly browned and crispy. Reduce heat to low, then add noodles, peanut sauce, peppers and cucumbers to the skillet stirring until everything is heated through and completely combined. The noodles should be evenly coated. If the sauce is too thick and difficult to stir, add in a few T of water and keep stirring. If you accidentally add too much water, simply turn up the heat and cook it off.
  5. Top individual servings with scallions, peanuts, lime wedges and cilantro (if desired).


Vegan Thai Noodles and Tofu with a Spicy Peanut Sauce

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{ 11 comments… add one }
  • NatalieSCook March 26, 2012, 4:05 am

    This looks delicious! I must try, seems like a slightly different version of pad thai (also amazing!).

    Thanks for the “Blogger Etiquette” info, I don’t blog recipes (yet) but it is something I have considered.

    Have you ever cooked with tempeh instead of tofu? It is delicious and if you can find it, well worth cooking with!


    • Barb March 26, 2012, 5:37 am

      Why thank you! It is similar to Pad Thai, but not entirely the same. No cilantro, no bean sprouts, no cabbage.

      I enjoy tempeh very much, although I don’t cook with it myself that much. If someone else makes it though, I’ll eat it!

  • An Unrefined Vegan March 26, 2012, 7:36 am

    Had to laugh about VT luring you back into the fold – gotta love when they drop the subscription price to where it’s so cheap you can’t NOT subscribe. Anyway…peanut sauce has to be one of the all-time best things to eat. Also, thanks for mentioning the etiquette about recipes – it’s a weird area. I also credit and am happy to do so (other people seem to be so much more clever than I anyway) – but I also feel as if there are very few original food ideas left – we are all starting from something someone’s already made. Does that make sense or am I just babbling now?

    • Barb March 26, 2012, 7:41 am

      You’re not babbling, I agree with you. I’m not sure how many undiscovered food combinations there are left.

  • Bianca- Vegan Crunk March 26, 2012, 9:58 am

    Oooh, thanks for those blogger etiquette tips. I’ve always wondered about that. I agree that the whole 3 changes and it’s yours thing is weird. Not sure how I feel about that.

    But I feel awesome about your Thai tofu peanut recipe! It looks and sounds delicious.

  • Heather March 26, 2012, 11:39 am

    Mmmm I can almost taste this through the screen!

    I am with you on sharing my inspirations for recipes even if the one I posted isn’t anywhere close to the original 🙂

  • Gloria Kersh March 27, 2012, 7:29 am

    Thanks for this yummy sounding recipe. I’ll def be making it. Thanks for the blogger info, I have a blog and always link back to the original (I like to take recipes from magazines and make them vegan) regardless of how many or few changes I make.

  • vegansparkles March 27, 2012, 6:20 pm

    Ohhh, that looks delish! I love Thai noodles! 🙂

  • sara March 27, 2012, 6:23 pm

    Pad thai is a favorite of ours, and this looks like a really easy version of it- thank you SO MUCH for sharing!

  • ceblakeney March 31, 2012, 10:46 am

    Barb, perfect timing! I have a bunch of red bell peppers that were a steal at Trader Joe’s, cucumber and scallions about to go south if I don’t do something with them, and an undying love for spicy peanut noodles! Plus I saved that recipe from VT also, just never tried it yet. I find that VT recipes often need more, and you have to treat them like a partially completed canvas, if that makes any sense. Your version sounds more ‘complete’ (but I will likely take your advice and start with 2 Tbs. chile paste!)

    And thanks for sharing the Blogger Etiquette thoughts, I am in the same camp. It doesn’t take anything away from your own post to credit other inspiration, rather I think it adds to the post. For instance, I just blogged my most recent version of vegan chicken noodle soup (like anybody even needs a recipe for that?!) and linked back to the blog which sparked my interest in making said soup. I’d made a different version of this soup years ago, but didn’t have the recipe anymore. So I actually probably looked at a half dozen variations on the web, but I linked to the one I used as my own springboard. The more we share credit where it is due, the more connections we make with other like-minded people, and the more we get the message out that the veg way of eating is da bomb!

  • ceblakeney March 31, 2012, 10:54 am

    Oops, meant to say 2 tsp., not 2 Tbs. chile paste, in my previous comment!

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