Gluten-Free Thai Peanut Noodles

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 01/29/23
Gluten-Free Thai Peanut Noodles

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
677 Calories
37g Fat
66g Carbs
32g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
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.)

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.

Recipe Tags: