Vibrant Thai-Style Rice Noodle Bowl with Tofu & Peanuts
Thai Noodle
Fresh rice noodles tossed with tofu, crisp vegetables, and a creamy peanut-lime sauce.
This rice noodle bowl is one of my favorite weeknight goes-to meals: quick, bright, and full of texture. Tender rice noodles and pan-seared tofu get tossed with crisp cucumber and carrot, then dressed in a zippy peanut-lime sauce that tastes like sunshine in a bowl.
It’s balanced and vegetarian — protein from tofu and peanuts, plenty of vegetables, and rice noodles for comfort. Assemble it in under 40 minutes and customize the veg or heat to your liking; it’s great warm or at room temperature.
Nutrition (per serving)
Directions
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1
Soak or cook the rice noodles according to package directions until tender, then drain and toss with a splash of sesame oil to keep them from sticking; set aside.
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2
Cut the pressed tofu into 1/2-inch cubes and pat dry. Heat 1 tbsp vegetable oil in a skillet over medium-high heat and cook tofu until golden and crisp on all sides, about 8–10 minutes. Season lightly with salt and pepper and set aside.
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3
Whisk together the peanut-lime sauce: in a bowl combine peanut butter, lime juice, tamari, rice vinegar, honey or maple syrup, grated ginger, minced garlic, and 2–4 tbsp warm water to reach a silky pourable consistency. Stir in crushed red pepper flakes if using.
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4
Prep the vegetables: julienne cucumber, shred carrot, thinly slice red pepper and scallions, and chop cilantro and peanuts.
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5
In a large mixing bowl, toss the warm rice noodles with about two-thirds of the peanut sauce so they are evenly coated. Add cucumber, carrot, bell pepper, and half the scallions; toss gently to combine.
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6
Divide the dressed noodles into bowls, top each with crisp tofu cubes, chopped peanuts, remaining scallions, cilantro, and a lime wedge.
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7
Drizzle remaining peanut sauce over the bowls and sprinkle with sesame seeds for a nutty finish.
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8
Serve immediately while the tofu is warm, or let it sit at room temperature for flavors to mingle. Adjust seasoning with extra tamari or lime as desired.
Ingredients
- Rice noodles (dried):8 oz
- Extra-firm tofu, pressed and drained:14 oz
- Vegetable oil:2 tbsp
- Cucumber, julienned:1 cup
- Carrot, shredded:1 cup
- Red bell pepper, thinly sliced:1/2 cup
- Scallions, thinly sliced:3 pieces
- Fresh cilantro, chopped:1/3 cup
- Peanuts, chopped:1/3 cup
- Lime juice:3 tbsp
- Natural peanut butter (creamy):3 tbsp
- Low-sodium tamari or soy sauce:2 tbsp
- Rice vinegar:1 tbsp
- Honey or maple syrup:1 tbsp
- Fresh ginger, grated:1 tsp
- Garlic, minced:1 clove
- Sesame oil:1 tsp
- Crushed red pepper flakes (optional):1/4 tsp
- Sesame seeds (optional):1 tbsp
- Salt and black pepper:to taste
Tips & Notes
- Press tofu for at least 15 minutes to remove excess water so it crisps up nicely in the pan.
- If the peanut sauce is too thick, thin it with warm water a tablespoon at a time until it reaches a saucy consistency.
- Make it gluten-free by using certified tamari and check your peanut butter label for any cross-contamination warnings.
