Thai Peanut Noodles Recipe

Prep and cook noodles

Place rice noodles in a large heatproof bowl. Cover with boiling water and soak until pliable but still slightly firm (al dente), about 6–8 minutes depending on package. Drain, rinse briefly with cold water to stop cooking, toss with 1 teaspoon sesame oil to prevent sticking, and set aside.

Make the peanut sauce

In a medium bowl whisk together peanut butter, soy sauce, lime juice, brown sugar, rice vinegar, sriracha, and warm water until smooth and pourable. Adjust thickness with additional warm water, 1 tablespoon at a time, to reach a glossy, saucy consistency that will coat noodles (about 5–6 tablespoons total). Taste and adjust salt/sweet/spice balance.

Press the tofu for at least 15 minutes: wrap in clean towel and set a weight on top. Cut tofu into 3/4–1 inch cubes.

Toss tofu cubes with cornstarch in a bowl until evenly coated. Heat a wide skillet or nonstick pan over medium-high heat and add neutral oil. When shimmering, add tofu in a single layer (work in batches if necessary) and fry, turning occasionally, until golden and crisp on all sides, 6–8 minutes per batch. Transfer to a paper towel–lined plate.

Reduce heat to medium-low. In the same skillet, add 2 tablespoons brown sugar, 1 tablespoon soy sauce and 1 tablespoon water. Stir until sugar dissolves and mixture becomes syrupy, about 1–2 minutes. Return crispy tofu to the pan and toss to coat in the caramel glaze for 1 minute. Remove from heat and keep warm.

Heat a wok or large skillet over high heat until hot. Add a small splash (about 1 tsp) of oil if needed. Add julienned carrot and bell pepper and stir-fry 1–2 minutes until just tender-crisp. Add sliced cabbage and scallions and stir-fry 30–45 seconds until cabbage wilts slightly but retains crunch. Transfer vegetables to a bowl and keep warm.

In a small skillet over medium heat, warm 1 teaspoon olive oil. Add drained chickpeas and sprinkle with curry powder, salt, and black pepper. Stir and cook 3–4 minutes until chickpeas are heated through and lightly toasted. Taste and adjust seasoning. Remove from heat and set aside.

Return the wok or large skillet to medium-high heat. Add the drained rice noodles, prepared peanut sauce, and cooked vegetables. Toss quickly and thoroughly for 1–2 minutes until noodles are evenly coated and warmed through. If sauce seems thick, add 1–2 tablespoons warm water to loosen.

Add half of the caramel tofu to the noodles and toss gently to combine, reserving some tofu for topping. Transfer noodles and vegetables to a serving platter or divide among bowls.

Top each serving with remaining caramel tofu, a generous spoonful of curried chickpeas, chopped cilantro, a sprinkle of toasted sesame seeds and chopped peanuts if using. Serve with lime wedges for squeezing over just before eating.