Spicy Thai Peanut Noodle Bowl (Vegan)

aka The Noodle Bowl That Hugs Back

I first made this on a rainy Tuesday when I was craving takeout but didn’t want to leave the house. I threw together whatever I had in the fridge — some rice noodles, half a block of tofu, a jar of peanut butter — and honestly, it turned out better than anything I’ve ever ordered. The sauce is this ridiculously creamy, slightly spicy, tangy peanut situation that coats every single noodle perfectly. Now it’s my go-to when I need comfort food in under 30 minutes, and my roommate literally requests it twice a week.

Ingredients

Peanut Sauce

• ⅓ cup creamy natural peanut butter (no sugar added)
• 3 tablespoons coconut aminos
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon sriracha (more to taste)
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• ¼ cup full-fat coconut milk (canned, well-stirred)

Bowl

• 8 oz dried rice noodles (pad thai style)
• 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
• 2 tablespoons avocado oil, divided
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• ½ cup shelled edamame (thawed if frozen)
• 2 green onions, thinly sliced

Toppings

• ¼ cup crushed roasted peanuts
• Fresh cilantro leaves
• Sesame seeds
• Lime wedges
• Red pepper flakes (optional)

Instructions

1. Make the sauce: In a medium bowl, whisk together the peanut butter, coconut aminos, lime juice, maple syrup, rice vinegar, sesame oil, sriracha, grated ginger, and minced garlic until smooth. Whisk in the coconut milk until creamy and well combined. Set aside.
2. Cook the noodles: Bring a large pot of water to a boil. Cook the rice noodles according to package directions (usually 4–6 minutes). Drain and rinse under cold water to stop cooking. Toss with 1 teaspoon of sesame oil to prevent sticking.
3. Crisp the tofu: Heat 1 tablespoon of avocado oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook undisturbed for 3–4 minutes per side until golden and crispy on at least two sides, about 8 minutes total. Transfer to a plate.
4. Sauté the veggies: In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the julienned carrot and sliced bell pepper. Stir-fry over medium-high heat for 2–3 minutes until crisp-tender. Add the edamame and cook 1 minute more.
5. Toss it all together: Add the cooked noodles to the skillet with the veggies. Pour the peanut sauce over everything and toss with tongs until every noodle is coated, about 1–2 minutes over medium heat.
6. Serve: Divide among 4 bowls. Top with crispy tofu, crushed peanuts, cilantro, sesame seeds, green onions, and a squeeze of fresh lime. Add red pepper flakes if you like extra heat.

Tips

• Press your tofu well — wrap it in a clean kitchen towel and place something heavy on top for at least 15 minutes. The drier the tofu, the crispier it gets.
• Don’t overcook the noodles. Rice noodles go from perfect to mushy in about 30 seconds. Err on the side of slightly underdone since they’ll warm up again in the skillet.
• Make the sauce ahead. It keeps in the fridge for up to 5 days. If it thickens, stir in a splash of warm water before using.
• Swap the veggies freely — shredded purple cabbage, snap peas, broccoli florets, or cucumber ribbons all work beautifully here.
• For nut-free, substitute sunflower seed butter for the peanut butter and top with toasted sunflower seeds instead of peanuts.