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Creamy Thai Peanut Noodles Recipe with Crispy Tofu and Fresh Lime

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A quick and easy creamy Thai peanut noodle dish featuring crispy tofu and fresh lime for a perfect balance of creamy, crunchy, and zesty flavors. Ideal for a comforting vegetarian meal ready in under 30 minutes.

Ingredients

Scale
  • 8 oz (225 g) rice noodles or spaghetti
  • 14 oz (400 g) firm or extra-firm tofu, pressed and cut into cubes
  • 2 tbsp cornstarch or arrowroot powder
  • 2 tbsp vegetable oil or peanut oil for frying
  • 1/3 cup (85 g) creamy peanut butter
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1–2 tsp sriracha or chili garlic sauce (optional)
  • Water to thin the sauce (about 1/4 to 1/3 cup / 60-80 ml)
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 small carrot, julienned or shredded
  • 1 lime, cut into wedges
  • 1/4 cup roasted peanuts, chopped

Instructions

  1. Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 4-6 minutes until tender but still slightly firm. Drain and rinse under cold water to stop cooking. Toss with a splash of oil to prevent sticking.
  2. Wrap the tofu block in a clean kitchen towel and place something heavy on top for 15 minutes to press out excess moisture. Cut into 1-inch cubes. Toss gently with cornstarch to coat each piece evenly.
  3. Heat oil in a skillet over medium-high heat until shimmering. Add tofu cubes in a single layer, leaving space between pieces. Cook without moving for 3-4 minutes until golden and crispy on one side, then flip and crisp all sides evenly. Remove tofu and drain on paper towels.
  4. In a bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha (if using). Gradually add water, a tablespoon at a time, until sauce reaches a smooth, pourable consistency. Taste and adjust sweetness or saltiness as needed.
  5. Toss the drained noodles with the peanut sauce until well coated. Add a splash of warm water if the sauce is too thick.
  6. Plate the peanut noodles and top with crispy tofu cubes. Garnish with sliced green onions, julienned carrot, chopped cilantro, and roasted peanuts. Squeeze fresh lime juice over everything before serving.

Notes

Press tofu well to remove moisture for crispiness. Do not overcrowd the pan when frying tofu to maintain crispness. Adjust peanut sauce thickness with warm water as needed. Fresh lime juice added at the end brightens the dish. Can substitute almond butter for peanut allergies and tamari for gluten-free option.

Nutrition

Keywords: Thai peanut noodles, creamy peanut sauce, crispy tofu, vegetarian, quick meal, easy dinner, lime, plant-based protein

Find it online: https://gleamgulp.com/creamy-thai-peanut-noodles-recipe-with-crispy-tofu-and-fresh-lime-easy-perfect-meal/