Spicy Thai noodles in peanut sauce

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Spicy Thai noodles in peanut sauce

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Adjust Servings:
2 nests Rice noodles
1 tablespoon Olive oil
20 Mangetout
1 Carrot
1 tablespoon Dried onion
1 head Broccoli
1 red Sweet bell peppers
2 Italian Tomato
1 pack extra-firm Tofu
1 teaspoon grated Ginger
1/4 cup Peanut butter
2 tablespoons Red chili paste
2 tablespoons Tomato sauce
2 tablespoons Cashews
2 tablespoons juiced Lime

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

A colourful and tasty dish, in the best Thai tradition: chilli pepper and peanut butter are a delightful combination. Even your kids will enjoy it!

  • 35 minutes
  • Serves 4
  • Easy




This dish might look messy, but is a real delight: the creaminess of peanut butter, the juiciness of tomatoes, and the heat of chilli pepper paste will give that unique addictive flavour that’s typical of Thai cuisine.

To prepare it, cook the noodles in abundant hot water. Then, stir-fry the tofu in a casserole. Add the diced vegetables and cook until tender. Finally, add the peanut butter, tomato sauce, and chilli pepper paste. Mix well and add the noodles. Cook for a couple more minutes, folding the vegetables into the noodles.

Finally, take off the heat, sprinkle with some cashew nuts and serve.

Enjoy hot!

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10 minutes

Cook the noodles

Cook the noodles in abundant water by following the instructions on the package. When al dente, drain and set aside.

10 minutes

Slice and dice

While the noodles are cooking, rinse well all the vegetables. Halve the mangetout, chop off the broccoli florets, and quarter the tomatoes. Quarter the pepper, core and de-seed it, then cut it into strips. Peel the carrot and julienne it. Grate the ginger root and squeeze the lime. Finally, pat dry the tofu and dice it.

5 minutes

Cook the tofu

Heat the oil in a casserole together with the dried onion. Add the tofu cubes and cook for 3-4 minutes, until it starts to golden on all sides.

10 minutes

Cook the vegetables

Add the carrots and the rest of the vegetables and cook for 5 minutes, stirring from time to time, until they start to soften. Add the peanut butter, tomato sauce, and chilli pepper paste. Stir well and add the noodles. Fold the vegetables into the noodles and cook for another 4-5 minutes. Take off the heat, top with the cashews and drizzle with lime juice.



Transfer the noodles to the serving plates and serve hot.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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