This EASY 20-minute peanut tofu pad thai is sweet, spicy and packed with delicious peanut flavors. Naturally vegan and gluten-free, it makes a perfect quick lunch or comforting dinner recipe.
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Here’s a recipe you’ll probably want to keep in your back-pocket for busy days. It’s a slightly variation to my Easy Vegan Pad Thai, and I’m confident you will like it just as much. Easy to prepare with just a few staple ingredients, this peanut tofu pad thai is incredibly comforting, and can be served either hot or cold as a salad. Plus, it will spare you the temptation of ordering takeout!
Why you’ll LOVE this Peanut Tofu Pad Thai
- Quick and easy – Ready in 20 minutes, with just a few staple ingredients.
- Comforting and packed with flavors – The peanut butter sauce is rich, nutty, and has the perfect balance of sweet, salty and spicy.
- Easy to customize – You can add your favorite veggies, replace tofu with another protein, enjoy hot or cold as a salad.
The key ingredients you need
- Noodles. I used rice noodles in this recipe, but feel free to replace them with brown rice noodles, soba noodles or any other Asian noodles of choice.
- Peanut butter. Choose it natural (unsweetened, unsalted), either smooth or crunchy. You can replace peanut butter with cashew butter if desired.
- Soy sauce + rice vinegar + sesame oil + ginger + garlic. These are key components of the pad thai peanut sauce, don’t skip them!
- Smoked tofu. This is the protein I used in these rice noodles. I really really like smoked tofu as it comes with a full set of umami flavors. If you can’t find smoked tofu, replace with firm tofu.
- Toppings and garnishing. They are all optional but really add in flavor. You’ll love to combine the crunchy peanuts with all the fresh herbs on top of your pad thai.
How to make this peanut tofu pad thai
- Start with the peanut sauce. Simply mix all the sauce ingredients together in a bowl or a measuring cup. Thin with hot water until you reach a smooth and runny texture.
- Then, cook the rice noodles. Bring a large pot of water to a boil and cook noodles according to package instructions.
- Add the cooked rice noodles with the peanut sauce to a skillet placed over medium-high heat with some oil. Combine with the sauce and sauté for a couple of minutes. Garnish with fresh herbs, toppings of choice and enjoy!
Pro tips for success
- Time your recipe and have everything ready before you start. For best results, chop all your ingredients and make the peanut sauce first. Only then, you can cook the rice noodles and go on with the recipe. This way, you’ll skip having to detangle large clumps of rice noodles stuck together.
- Don’t overcook the noodles. Rice noodles quick very fast and the last thing you want is ending up with mushy rice noodles. Cook them until they’re slightly firm in the center. Keep in mind that noodles will continue to cook slightly in the peanut sauce.
- Thin out the peanut sauce to your liking. I recommend thinning the sauce with some hot water, until you reach the desired texture. The peanut sauce should be smooth and creamy, just enough to coat the rice noodles. You do not want it too thick or too thin.
- Adjust the spicy level to your liking. I always recommend to add the chili oil or sriracha after you combined all the sauce ingredients. Add little by little, tasting as you go, to adjust the spice level to your your palate. If you don’t want your peanut tofu pad thai to be spicy, just skip the hot sauce.
Recipe variations
- Add some veggies. Broccoli, broccolini, bok choy, red bell and edamame peppers are great candidates for this pad thai. Saute them first with some vegetable oil (except for the edamame that can be added as is), and add them to the pad thai.
- Change or skip the protein. Instead of smoked tofu, feel free to use shrimps or chicken if you’re not vegetarian. These noodles are also delicious served just as is!
- Use other noodles! Rice noodles and brown rice noodles are perfect in a pad thai, but you can also use thicker or denser Asian noodles, such as soba noodles or ramen noodles to create a classic peanut noodle recipe. Not that depending on your choice of noodles, your dish may not be gluten-free anymore.
Serve as a salad! You can add raw veggies of choice to your peanut tofu pad thai and serve it cold as a salad! Cucumber, bell pepper, shredded carrots or edamame are great options to consider. Or simply make a rice noodle version of this Thai Peanut Quinoa Salad. So good!
Troubleshooting: fixing dry noodles
Rice noodles sometimes create a giant clump of pasta stuck together after cooking if you’re not quick enough to use them. Do not panic if it happens to you. Instead, add a splash of water or soy sauce when reheating in the skillet to loosen up the noodles, detangling slightly with a fork or tongs if needed.
More noodle recipes you’ll like:
- Sesame Soba Noodles with Mushrooms
- Tahini Miso Ramen with Crispy Tofu
- Thai Red Curry Noodle Soup
- Easy Vegetable Pad Thai
- Homemade Vegetable Gyoza
Peanut Tofu Pad Thai
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Mains
- Diet: Vegan
This EASY 20-minute peanut tofu pad thai is sweet, spicy and packed with delicious peanut flavors. Naturally vegan and gluten-free, it makes a perfect quick lunch or comforting dinner recipe.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 8.8 ounces (250g) rice noodles
- ½ cup (130g) unsweetened peanut butter
- 4 Tablespoons low sodium soy sauce (or tamari)
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 1 to 3 teaspoon(s) chili oil (or sriracha sauce)
- 1 teaspoon honey
- 3 cloves garlic, minced
- 1 Tablespoon fresh ginger, grated
- ½ cup (120 ml) hot water, to thin the sauce
- 2 Tablespoons vegetable oil
- 7.7 ounces (220g) smoked tofu, cubed
- Scallions, sliced (for serving)
- 2 Tablespoons toasted peanuts, crushed (for serving)
- 1 or 2 limes, cut into wedges (for serving)
Instructions
- Prepare the sauce by mixing peanut butter, soy sauce, rice vinegar, sesame oil, chili oil, honey, garlic and ginger in a bowl or a measuring cup. Add up to ½ cup (120 ml) hot water, to thin the sauce*. Mix until smooth.
- Bring a large pot of water to a boil and cook noodles according to package instructions. It’s best to slightly undercook the noodles, as they’ll continue to cook in the pot with the sauce**.
- Heat vegetable oil in a large saute pan placed over medium heat. Add the tofu, and cook for about 2 minutes on all sides. If the tofu gets a little sticky, add a little more oil. Transfer to a clean plate and set aside.
- Wipe the saute pan to re-use it. Heat the remaining Tablespoon of oil in the pan. Add the rice noodles and half of the peanut sauce to the and mix everything together. Taste and add more sauce to your liking. If the noodles are getting sticky, add a few spoonfuls of water to help everything mix together more easily.
- Serve with peanuts and scallions. Add a squeeze of lime juice, and enjoy!
Notes
* Thin out the sauce as needed, using more or less hot water to thin it out.
** Don’t overcook the noodles or they will become mushy. Cook until they’re slightly firm in the center, keeping in mind that they will continue to cook slightly in the sauce.
Did you make this recipe?
Lastly, if you make this Peanut Tofu Pad Thai, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
