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Top down close up shot of a bowl of rice noodles coated in a Red Curry Peanut Sauce and served with pan-fried tofu, sliced cucumbers, scallions and peanuts with a wedge of lime.

The Easiest Red Curry Peanut Noodles

  • Author: Catherine Perez
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


These chilled Red Curry Peanut Noodles are the perfect quick and easy dinner recipe that comes together in just 20 minutes.


  • 1 (~450g) block of extra firm tofu, drained and pressed
  • Oil
  • 1 garlic clove, sliced
  • 2 tsp gluten-free soy sauce
  • 8 oz of rice noodles

Peanut Curry Sauce

  • 2 cloves garlic, crushed
  • 1 tbsp rice wine vinegar
  • 1 tbsp maple syrup or brown sugar
  • 1 tbsp gluten-free soy sauce
  • 2 tbsp natural peanut butter
  • 2 tbsp Thai Red Curry Paste
  • 23 tbsp water

Optional Toppings

  • Scallions
  • Crushed Peanuts
  • Chili Oil
  • Sliced Cucumbers
  • Lime Wedges


  1. Pat your tofu dry with a clean kitchen towel and cut your tofu into cubes or triangles. Bring a large sauté pan to medium heat and add 1-2 tablespoons of high heat oil to the pan and add in your sliced garlic for 1 minute or until fragrant.
  2. Remove the garlic and add in the sliced tofu and pan fry on both sides for 4 minutes until golden. Remove the tofu from heat and place on a plate lined with paper towels and set to the side.
  3. Cook your noodles according to the package. If your noodles say to cook within a range of time, choose the shortest time in the range. Once cooked through, drain your noodles and run under cold water to help remove excess starch and cool the noodles.
  4. To make the sauce, combine the garlic, vinegar, sweetener, soy sauce, peanut butter, and curry paste in a cup or bowl and mix to combine. Slowly add in the water 1 tbsp at a time until the sauce is thinned to your liking.
  5. Assemble your bowl by plating the noodles and pouring some sauce on top. Mix into the noodles to coat. Layer the noodles with the tofu and top with scallions, crushed peanuts, and extra sauce or lime juice as desired.


Rinse your rice noodles really well after cooking. You want to rinse them under cold water until the noodles have cooled. This will stop the noodles from cooking and also remove excess starch that makes your noodles stick together.

Use your favorite noodles. I used a flat rice noodle variety, but this also works for thin vermicelli style noodles as well.

Mix and match your favorite toppings to add more texture and flavor. I love adding scallions, crushed peanuts, chili oil, a squeeze of lime juice and some raw crunchy veggies like cucumbers on top.

When cooking your tofu, spread it out evenly in the pan to make sure all pieces cook evenly.

Read your Thai curry paste ingredients. If you are vegan or allergic to seafood, make sure you read the ingredients and ensure that it is vegan. My Thai Kitchen carries both labeled vegan red and green Thai curry pastes.

Keywords: peanut curry noodles, red curry noodles, thai red curry noodles