Thai peanut noodles with tofu are a hearty vegan dish of rice noodles coated in a creamy peanut-tamarind sauce. Crispy tofu, lightly roasted peanuts, soybean sprouts and fresh basil complete a balanced salty-sweet profile with nutty depth.
- Category
- main course
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: Rice noodles and tofu are mild; garlic and sesame are gently warming.
Ingredients
Noodles / base
- Wide rice noodles – 1,000 g
- Tofu – 1 kg
- Carrots – 1 kg
Vegetables and garnishes
- Spring onions – 7.5–8
- Soybean sprouts – 5–7.5 cups
- Fresh basil – 1.25 cups
- Sesame seeds – 2.5 tbsp
Oils and sauces
- Soy sauce – 7.5 tbsp
- Sesame oil – 2.5 to 7.5 tsp
- Vegetable oil (for frying) – 5 tbsp
Sauce (Peanut Stir-Fry Sauce)
- Hot water – 1.875 l
- Tamarind paste – 5 tbsp
- Roasted peanuts – 600 g
- Garlic – 7.5 cloves
- Soy sauce (for the sauce) – 2.5 tbsp
- Brown sugar – 5 tbsp
Method
- Get your ingredients ready: slice the spring onions and basil, prep the tofu for frying and mix the sauce.
- Dissolve the tamarind paste in hot water, then add the peanuts, garlic, soy sauce, sugar and cayenne pepper. Blend (in a blender, for example) until the sauce is smooth.
- Cook the rice noodles: only very briefly, so they stay a little firm.
- Heat the vegetable oil in a pan or wok and fry the tofu until golden.
- Add the noodles to the pan and stir-fry for ~1 min over high heat. Then add part of the sauce (e.g. ⅓ – ½) and toss so the noodles get coated.
- Add the bean sprouts and the rest of the sauce, keep stir-frying and adjust the seasoning as needed.
- Finally, add the sesame oil (to taste), sprinkle with sesame seeds and add the spring onions and basil.
Key ingredients
- Rice noodles
- Gluten-free noodles made from rice flour; a filling base for wok dishes.
- Tofu
- Complete soy protein; cooling, good in warming sauces for balance.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Sesame seeds
- Calcium, healthy fats and lignans; toasted, they add umami and depth.
- Tamari sauce
- Gluten-free soy sauce — deep umami without animal products.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Peanut butter
- Protein and healthy fats; a creamy base for sauces.
Why it’s good for the body
- Rice noodles are gluten-free, easy to digest and suitable for people with celiac disease.
- Sesame oil contains sesamin and sesamol – powerful antioxidants with anti-inflammatory effects.
- Tamarind paste is rich in antioxidants (polyphenols) and traditionally supports digestion.
- Bean sprouts are low in calories and full of vitamin C and plant protein.
Traditional and functional notes on the ingredients — not medical claims.