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Peanut Thai noodles — Cooking with Gia and Olive

By Gia Kavanagh 1 min read
Wednesday, August 07, 2019

Learn how to make a vegetarian version of this famous Thai noodles dish.

Prep & Cook Time: 15 minutes

Serves: 4


  • 250 g dehydrated Asian noodles of choice

Satay sauce

  • ½ cup natural peanut butter
  • 2 tbsp soy sauce
  • ¼ cup Thai red curry paste (or to taste)
  • ½ cup coconut milk
  • Optional: 1 tsp ginger, grated

Stir Fry

  • 300 g firm tofu, sliced into thin rectangles
  • ½ head broccoli, finely sliced
  • ½ red capsicum, sliced lengthways
  • ½ carrot, sliced into sticks
  • 1–2 tbsp soy sauce


  • Shallots
  • Sesame seeds
  • Crushed peanuts


  1. Prepare noodles according to instructions on the packet. Set aside.
  2. Mix satay sauce ingredients in a bowl and set aside.
  3. Heat a non-stick frypan on the stove then add tofu. Fry on both sides until brown. Set aside.
  4. Add vegetables to fry pan with soy sauce and stir fry for
    2 minutes (or if you prefer, serve them raw).
  5. Place noodles in a bowl, add 2–3 tofu steaks, vegetables, satay sauce and toppings.
  6. Mix through and enjoy.