Thai Peanut Noodles With Sugar Snap Peas, Shiitakes, and Tofu or Plant-based Chicken

The great thing about noodle dishes is that it’s a meal in itself. This dish is a favorite because it’s tasty, and the sauce has protein because it’s made with peanuts.

This Thai peanut noodles dish is versatile because for a main protein, you can go with a high-protein fried or baked tofu, or a plant-based chicken like Gardein Chik’n Strips (minus the Teriyaki sauce) or Beyond Chicken Grilled Strips which I used in the photo.

The easiest noodle to use is spaghetti. Trader Joe’s has a great gluten-free spaghetti noodle made from brown rice which is what I used. For a little more protein, TJ’s also has a brown rice and quinoa spaghetti noodle with 5g of protein per serving and 2g of fiber.


  • 8 ounces of cooked spaghetti noodles
  • 4-5 shiitake mushrooms sliced into slivers
  • Shred 1 small carrot with a grater
  • 1 cup of sugar snap peas
  • 1/4 yellow onion chopped
  • 1 cup of cubed fried or baked tofu, or plant-based chicken cut into cubes*
  • (optional) Sesame seeds or flax seeds for garnish

*If using plant-based chicken, pan cook the cubed chicken in a little oil for a few minutes to brown it and crisp the edges a bit. Put to the side until ready to add to the noodles.

* One of my favorite pre-baked tofus to use for this dish is Nasoya Sesame Ginger Tofu Baked.

The peanut sauce (options):

Pre-made peanut sauce

For quick ease, you can just buy the peanut sauce in a bottle like Thai Kitchen Peanut Satay Sauce. To thin the sauce so it’s easier to stir into the noodles, use some left over water from your cooked noodles.

Put a few tablespoons of the peanut sauce into a small mixing bowl. Slowly pour a little of the warm spaghetti water like a tablespoon into the sauce then stir to start thinning the peanut sauce. Repeat this process until you get to the thickness you like.

Homemade peanut sauce

If you want to make the peanut sauce at home it is pretty easy. Here are the ingredients.

  • 1/3 cup (5 tablespoons) creamy peanut butter
  • 1 tablespoon lime juice
  • 2 tablespoons rice vinegar
  • 3 tablespoons reduced sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon light brown sugar
  • 1 – 1″ piece of ginger grated
  • 1 small garlic clove minced
  • Red pepper flakes (if you want to add heat)

Put the peanut butter in a microwave safe bowl. Heat in microwave for like 20 seconds. Not long. You just want to melt the peanut butter a bit.

Put the rest of the ingredients into the bowl with the melted peanut butter. Mix really well.

Use some left over water from your cooked noodles and slowly pour a little of the warm water like a tablespoon into the sauce then stir to start thinning the peanut sauce. Repeat this process until you get to the thickness you like.

In a small wok or pan, heat a couple tablespoons of olive oil or avocado oil.

Sautee the chopped onion in oil until the onion is softened.

Toss in the shiitake mushrooms, and sugar snap peas, and continue to stir fry until the mushrooms soften.

Toss in the shredded carrot, and mix in well. Cook for a quick minute just to soften the carrot a bit.

Start with a small amount of peanut sauce and pour into the noodles. Mix well to coat the noodles in sauce. Continue to mix in more peanut sauce until you reach the amount of coating to your liking.

Toss in the cooked tofu or plant-based chicken, shiitake mushrooms, carrots, and snap peas in with the noodles and mix well.

Place noodles on plate and top with chopped green onion and sesame seeds or flax seeds like I did in the photo.


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