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Overhead of Spicy Peanut Noodles with Atsuage

Spicy Peanut Noodles with Atsuage

  • Author: She's Almost Always Hungry
  • Total Time: 25 minutes
  • Yield: 6 1x


Rice noodles and slightly chewy atsuage (deep fried tofu) are coated with a delicious spicy peanut sauce and topped with lots of fresh herbs and veggies, crunchy peanuts, and sesame seeds.



8 ounces rice noodles

8 ounces atsuage (deep fried tofu)*

2 medium carrots, shredded

1 red bell pepper, thinly sliced

For the sauce

1/2 cup creamy peanut butter

1/2 cup soy sauce**

2 tablespoons honey

4 tablespoons Thai curry paste***

2 tablespoons sambal, or to taste

1 tablespoon sesame oil

1 tablespoon fresh grated ginger

2 cloves garlic, minced

1/3 cup water

For garnish

1/2 cup fresh Thai basil leaves, chopped

1/2 cup fresh cilantro, chopped

3 scallions, thinly sliced

3 tablespoons sesame seeds, toasted

3 tablespoons roasted peanuts, chopped

2 tablespoons freshly squeezed lime juice

Sambal or sriracha, optional


Cook the rice noodles according to package directions.

While the noodles cook, place all the sauce ingredients into a blender or food processor. Pulse to combine until smooth.****

Place the sauce into a large skillet and heat slowly over low heat. You are heating just enough to cook out the raw taste of the ingredients, allowing the flavors to meld.

Reserve about 1 cup of the noodle cooking water. Remove the noodles and add directly to the sauce in the skillet. Remove from heat. Add the atsuage, carrots, and peppers. Toss to coat well, being careful not to break up the atsuage. If the sauce is too thick, add a little of the reserved noodle cooking water.

Place the noodles into a serving dish, top with herbs, sesame seeds, and peanuts. Drizzle with lime juice and sambal or sriracha. Serve.


*You may substitute firm tofu for the atsuage. If you like, cut the tofu into cubes and crisp up in a little oil in a frying pan over medium heat. Don’t like tofu? Substitute with grilled chicken or another protein.

**Depending on the sodium content of the brand of curry paste you use, you may need to adjust the amount of soy sauce.

***Use your favorite curry paste – red, green, or Penang work well in this dish.

****The sauce can be made 3-4 days in advanced. Store in an airtight container in the refrigerator until you are ready to pull the dish together.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Dishes
  • Cuisine: Asian-American


  • Calories: 434.18
  • Sugar: 11.56 g.
  • Sodium: 943.96 mg.
  • Fat: 20.54 g.
  • Saturated Fat: 3.74 g.
  • Carbohydrates: 52.31 g.
  • Fiber: 4.62 g.
  • Protein: 13.62 g.
  • Cholesterol: 0

Keywords: Rice noodles, peanut butter, tofu