Gluten-Free Thai Peanut Noodles

Gluten-Free Thai Peanut Noodles

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 2 to 4 servings

Authentic Thai Peanut Noodles are made with real peanuts instead of peanut butter, and you'll taste the difference. This dish offers a flavorful, nutty sauce combined with the chewy-sticky texture of stir-fried rice noodles. Add your choice of chicken or tofu, or make them vegetarian or vegan just with the peanut sauce.


The key to this dish is not to over-soften the noodles at the beginning―they need to remain firm in order to reach their chewy perfection later in the frying pan or wok. This dish is naturally gluten-free.

Ingredients

  • 8 to 12 oz. rice noodles (linguini-width, enough for 2 to 4 people)
  • Optional: 1 to 1 1/2 cups cubed firm tofu (or 2 chicken thighs, cut into small pieces)
  • 3 tablespoons soy sauce
  • 3 green onions (sliced)
  • 2 to 3 cups bean sprouts
  • 1 tablespoons sesame seeds
  • 1 to 3 teaspoons sesame oil
  • 1/2 cup fresh basil
  • 2 tbsp. vegetable oil (for stir-frying)
  • Peanut Stir-Fry Sauce:
  • 3/4 cup hot water
  • 1 teaspoon tamarind paste
  • 1 cup dry-roasted peanuts (unsalted)
  • 3 cloves garlic
  • 1 tablespoon soy sauce (use wheat-free soy sauce for gluten-free diets)
  • 3 to 4 tablespoon brown sugar (to taste)
  • 1/2 to 3/4 teaspoon cayenne pepper

Steps to Make It

  1. Gather the ingredients.

    Gluten-Free Thai Peanut Noodles

    The Spruce / Diana Chistruga

  2. Place cubed tofu or chicken (if using) in a bowl together with 3 tablespoons soy sauce. Stir to combine and set aside to marinate while you prepare the sauce.

    tofu and sauce in a bowl

    The Spruce / Diana Chistruga

  3. Stir tamarind paste into the hot water until dissolved. Pour into your food processor or blender. Add all other sauce ingredients and pulse. Taste-test for sweetness and spice, adding more sugar or chili/cayenne if desired. Set aside.

    sauce ingredients in a food processor

    The Spruce / Diana Chistruga

  4. Boil rice noodles to soften. Note: you still want them firm and too 'crunchy' to eat (firmer than 'al dente). Drain and rinse well with cold water to stop the cooking process.

    drained rice noodles in a colander

    The Spruce / Diana Chistruga

  5. Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the tofu or chicken. Stir fry until lightly browned and cooked. Remove from heat and transfer to a clean bowl. Set aside.

    tofu cooking in a pan

    The Spruce / Diana Chistruga

  6. Return wok/pan to heat and add 2 to 3 tablespoons more oil. Now add the noodles (you'll hear them sizzle as they hit the hot oil). Using two utensils and a lifting-turning motion, stir-fry 1 minute.

    rice noodles in a pan

    The Spruce / Diana Chistruga

  7. Add 1/3 to 1/2 of the peanut stir-fry sauce, plus the fried tofu or chicken (if using). Stir-fry until sauce is distributed throughout the noodles.

    rice noodles and tofu cooking in a pan

    The Spruce / Diana Chistruga

  8. Add the bean sprouts plus a little more of the sauce. Stir-fry and taste-test as you go, adding more sauce until desired taste is achieved. Stir-fry until noodles are soft but still pleasantly chewy. Add more fish sauce if not salty or flavorful enough.

    Add the bean sprouts to the rice noodle mixture

    The Spruce / Diana Chistruga

  9. Top with a drizzle of sesame oil followed by a generous sprinkling of sesame seeds. Sprinkle over green onion and fresh basil.  Enjoy!

    Gluten-Free Thai Peanut Noodles

    The Spruce / Diana Chistruga

Tips

  • If You Have Leftover Peanut Sauce: Refrigerate any leftover peanut sauce in a covered container up to 2 weeks; freeze thereafter. Note that peanut sauce will thicken as it sits, but you can easily thin it out again. If you wish to keep it as a stir-fry sauce, just add water to thin it. To make it into a delicious dip, add up to 1/4 cup coconut milk. Peanut dip is wonderful served with chicken satay, or fresh rolls, or even as a dressing with a raw vegetable salad. It also makes a terrific marinade for grilled chicken or tofu.
Nutrition Facts (per serving)
677 Calories
37g Fat
66g Carbs
32g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 677
% Daily Value*
Total Fat 37g 48%
Saturated Fat 5g 23%
Cholesterol 0mg 0%
Sodium 1008mg 44%
Total Carbohydrate 66g 24%
Dietary Fiber 10g 35%
Protein 32g
Calcium 687mg 53%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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