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Coconut Curry Peanut Noodles

3.18 from 28 votes
These simple noodles require just 8 ingredients. They're saucy, creamy, and oh-so-flavorful. The saucy noodles are paired with tofu for a delicious, protein-packed dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the tofu
  • 1 (14oz) pack firm or extra firm tofu, pressed*
For the sauce
  • 1 (13.5oz) can coconut milk
  • 3 tbsp creamy peanut butter
  • 2 tbsp soy sauce or tamari
  • 2 tbsp red curry paste
  • 1 tbsp minced garlic
  • 1 tsp sriracha
For the noodles
  • 12 oz rice noodles
For serving
  • Chopped green onion
  • Sesame seeds

Method
 

  1. Chop the pressed tofu into bite-sized cubes. Heat a large non-stick skillet over medium-high heat and place the tofu pieces on it (if your pan is not non-stick, you should use a bit of oil to keep the tofu from sticking). Allow to cook until crispy on the bottom, then flip around to cook some more, doing your best to get them crispy on all sides. Remove the tofu from the pan and set aside.
  2. In a mixing bowl, whisk all ingredients for the sauce. Add to the same pan from before. Heat over medium-high, whisking occasionally, until the sauce has cooked down a bit and has thickened slightly (~5-10 minutes).
  3. Meanwhile, cook the rice noodles according to instructions on the package. Once done, strain and rinse in cold water, ensuring you drain as much excess water out as possible.
  4. Add the tofu back into the pan with the sauce and stir to combine. Finally, mix in the noodles. Heat until the dish is warmed and serve topped with green onion and sesame seeds.

Notes

*Press the tofu using this method.