These peanut satay noodles are loaded down with crispy tofu, colorful veggies, and tender noodles in a perfectly creamy and flavorful peanut sauce.
A big pan of these colorful peanut noodles is exactly the way you want to start the week!
We’ve got a rainbow of sauteed veggies, plenty of noodle action, and roughly enough crispy tofu to feed an army. You’re about to start living your best skillet dinner life!
And if that means demolishing this goodness straight from the skillet with a fork, just let it happen.
Even if you think you’re not a fan of tofu, I dare you to let these peanut noodles change your mind! They’re pretty hard to argue with.
And unfortunately they’re pretty hard to resist a second bowl of.
These Peanut Satay Noodles feature…
- Tender pad Thai noodles in an incredible peanut satay sauce.
- A rainbow of sautéed veggies.
- Perfectly crispy pan-fried tofu.
Making the Peanut Satay Noodles
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Extra-firm tofu
- Peanut butter
- Soy sauce
- Rice wine vinegar
- Agave nectar
- Vegetable oil
- Green onions
- Sweet pepper
- Pad Thai noodles
How to Press Tofu
Prepare the tofu for pressing by cutting the tofu in half width-wise. Lay the two tofu slabs in a single layer on a kitchen towel and place another kitchen towel on top.
Now place something heavy on top of the tofu (like a large can of soup or a medium-weight book) and allow to sit for 30-60 minutes. Once the tofu has been pressed, you’re ready to dice it into cubes and proceed with cooking.
Why press tofu? Even extra-firm tofu is packaged in liquid and pressing the tofu ensures that it will fry up perfectly crispy.
Tips for Perfect Peanut Satay Noodles
- Coat tofu in cornstarch – the cornstarch coating gives the tofu an incredible crispy exterior once pan fried.
- Add water to peanut sauce – it may seem like an odd addition, but water helps thin out the thick peanut butter into a creamy sauce.
- Rinse noodles – cook the pad Thai noodles according to package instructions, then rinse in plenty of cold water to avoid sticking.
- Saute vegetables to crisp-tender – you don’t want the vegetables overly cooked here – they will finish cooking once the sauce and noodles are added.
- Top noodles with cilantro and peanuts – the cilantro adds a pop of herby flavor and the peanuts give a lovely crunch and extra peanut flavor!
Try these ideas for a different spin on these noodles!
- Try a different pasta – regular wheat pasta, lo mein noodles, or rice noodles would work great here!
- Experiment with different veggies – try shredded cabbage, mushrooms, zucchini, or summer squash.
- Add meat – shredded chicken or thinly sliced steak would be great meaty additions.
- Pump up the spice – feel free to add a minced serrano or habanero pepper if you like your noodles spicy.
Storing and Reheating Noodles
These noodles store great in the refrigerator for up to 6 days. Be aware, the tofu won’t be crispy unless you serve it fresh, but it will still be delicious.
To reheat, microwave noodles 2-3 minutes, stirring at 30 second increments until noodles are steaming hot. Feel free to top your individual bowl off with some extra cilantro and roasted peanuts for an added crunch!
These noodles seriously pack in SO many incredible textures and flavors! The crispy tofu paired with the creamy sauce and tender noodles and vegetables works together so well.
Don’t be surprised if these noodles start replacing your usual takeout night! They’re just way too good.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these noodles made step-by-step on Google web stories!
More skillet noodle dishes to try next!
Tofu Peanut Satay Noodles
- 1/4 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1/3 cup water
- 2 tablespoons agave nectar or maple syrup
- 2 teaspoons grated fresh ginger
- 2 medium cloves garlic, minced
- 1-2 teaspoons sriracha hot sauce
- 1 brick (12 oz) extra-firm tofu, pressed for 30-60 min and cut into 1/2-in cubes
- 1/4 cup cornstarch
- Salt and pepper to taste
- 3 tablespoons vegetable oil
- 1 medium carrot, finely diced
- 1 cup finely-chopped broccoli florets
- 1 medium sweet pepper, cut into 1/2-in strips
- 1 bunch green onions, green parts cut into 1-in pieces and white parts finely chopped
- 8 oz pad thai noodles, cooked according to package instructions
- 2 tablespoons minced fresh cilantro
- 2 tablespoons chopped roasted peanuts
- In a small bowl, whisk all sauce ingredients until smooth. Set aside for a moment.
- In a medium bowl, toss tofu with cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and sear on all sides several minutes until crispy. Drain on paper towels.
- Heat remaining 1 tablespoon vegetable oil in same pan and add carrots, broccoli, sweet pepper, and white parts of onion. Saute several minutes until vegetables are crisp-tender. Add green onions and cook an additional minute or two until wilted.
- Add peanut sauce and noodles to vegetables and cook several minutes until sauce is bubbly and noodles are heated through. Add tofu, cilantro, and peanuts and stir well until evenly combined.
- Season noodles with salt and pepper to taste and serve immediately warm. Enjoy!
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