Gluten-Free Thai Peanut Noodles

Gluten-Free Thai Peanut Noodles

This Thai peanut noodles recipe is made with real peanuts instead of peanut butter, and you'll taste the difference! It also happens to be gluten-free.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 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.
  3. Step 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.
  4. Step 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.
  5. Step 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.
  6. Step 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.
  7. Step 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.
  8. Step 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.
  9. Step 9

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