Thai Peanut Tofu Noodles
Estimated $6.87 recipe · $3.44 per serving (US / USD)
Firm tofu and rice noodles tossed in a creamy peanut-lime sauce with crunchy veg and fresh herbs.
The recipe
Thai Peanut Tofu Noodles
Firm tofu and rice noodles tossed in a creamy peanut-lime sauce with crunchy veg and fresh herbs.
Ingredients
- 280g firm tofu, pressed and cubed
- 150g flat rice noodles
- 1 carrot, grated or cut into matchsticks
- 1/2 cucumber, cut into matchsticks
- 2 spring onions, sliced
- Handful fresh coriander
- Handful beansprouts
- 3 tbsp smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp sesame oil
- 1 tsp honey or maple syrup
- 1 tsp chilli flakes or sriracha
- 1–2 tbsp warm water
- 2 tbsp crushed roasted peanuts
Estimated recipe cost
$6.87 for 2 servings · $3.44 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 280g firm tofu, pressed and cubedPlanning assumption · $2.20 / 397 g · Uses 280g | $1.55 |
| 150g flat rice noodlesPlanning assumption · $3.00 / 250 g · Uses 150g | $1.80 |
| 1 carrot, grated or cut into matchsticksRetail benchmark · $2.26 / 907 g · Retail reference · Assumes 80 g per item | $0.20 |
| 1/2 cucumber, cut into matchsticksPlanning assumption · $0.70 / 300 g · Assumes 300 g per item | $0.35 |
| 2 spring onions, slicedPlanning assumption · $0.90 / 100 g · Assumes 15 g per item/portion | $0.27 |
| Handful fresh corianderPlanning assumption · $1.00 / 28 g · Assumes 5 g per item/portion | $0.18 |
| Handful beansproutsPlanning assumption · $2.00 / 340 g · Assumes 50 g per item/portion | $0.29 |
| 3 tbsp smooth peanut butterPlanning assumption · $4.00 / 227 g · 1 tbsp ≈ 15g | $0.79 |
| 2 tbsp soy sauceRetail benchmark · $1.68 / 444 ml · Retail reference · 1 tbsp ≈ 15ml | $0.11 |
| 1 tbsp rice vinegarPlanning assumption · $2.50 / 500 ml · 1 tbsp ≈ 15ml | $0.08 |
| 1 tbsp lime juicePlanning assumption · $0.30 / 30 ml · 1 tbsp ≈ 15ml | $0.15 |
| 1 tbsp sesame oilPlanning assumption · $4.00 / 148 ml · 1 tbsp ≈ 15ml | $0.41 |
| 1 tsp honey or maple syrupPlanning assumption · $4.00 / 340 g · 1 tsp ≈ 7g | $0.08 |
| 1 tsp chilli flakes or srirachaPlanning assumption · $2.00 / 60 g · 1 tsp ≈ 2.5g | $0.08 |
| 1–2 tbsp warm waterPlanning assumption · $0.00 / 1000 ml · Upper end of recipe range; 1 tbsp ≈ 15ml | $0.00 |
| 2 tbsp crushed roasted peanutsPlanning assumption · $4.00 / 227 g · 1 tbsp ≈ 15g | $0.53 |
| Estimated total | $6.87 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Press the tofu: wrap in kitchen paper and place something heavy on top for 10 min to remove excess moisture. Cut into 2cm cubes. Season with a little soy sauce and set aside.
- Cook the rice noodles according to packet instructions (usually 4–5 min in boiling water). Drain and rinse under cold water to stop cooking. Toss with a little sesame oil to prevent sticking.
- Make the peanut sauce: whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, and chilli flakes. Add warm water 1 tbsp at a time until it's a pourable but creamy consistency. Taste — it should be rich, tangy, and slightly spicy.
- Heat a non-stick pan over high heat with a little oil. Cook the tofu cubes for 3–4 min per side without moving them, until golden and slightly crispy on each face.
- In a large bowl, combine the noodles, carrot, cucumber, beansprouts, and most of the spring onions. Pour over the peanut sauce and toss well to coat everything.
- Divide between bowls, top with the crispy tofu, remaining spring onion, fresh coriander, and crushed peanuts.
Recipe notes
You can make the peanut sauce ahead and keep it in the fridge for up to 5 days — it thickens in the fridge, so add a splash of water when reheating.
Estimated nutrition per serving
550 kcal · 28g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.