This fresh and tasty whole-food, plant-based twist on a classic Thai takeout dish is easy to make and full of good-for-you ingredients. A zesty, slightly spicy peanut sauce coats tender noodles, crunchy veggies, and velvety tofu for a meal that will have you reaching for a second helping. Turn up the heat a little with a sliced Thai chile and squeeze some lime on top for a bright kick of citrus!

By Nancy Macklin, RDN,Sep 22, 2021


  • 1 12-oz. package extra-firm light silken tofu
  • ⅓ cup no-salt-added peanut butter
  • 3 tablespoons lime juice
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper
  • 1 cup chopped onion
  • 1 16-oz. bag frozen mixed vegetables
  • 4 cups fresh baby spinach
  • 8 oz. wide brown rice noodles
  • Sea salt, to taste
  • 1 medium cucumber, thinly sliced
  • ½ cup shredded carrot
  • ¼ cup sliced scallions
  • 1 fresh Thai chile, thinly sliced (optional)
  • Lime, cut into wedges


  • Place tofu between paper towels; add a weight on top and press 15 minutes. Cut tofu into ½-inch cubes.
  • For sauce, in a small bowl whisk together peanut butter, lime juice, garlic, crushed red pepper, and 1 cup water.
  • In an extra-large skillet cook onion over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add mixed vegetables; cook 3 minutes or until almost tender. Stir in spinach; cook until wilted.
  • Meanwhile, cook noodles according to package directions. Drain well. Add noodles, tofu, and sauce to vegetables, tossing to mix well. Season with salt.
  • Arrange noodle mixture, cucumber, carrot, scallions, and Thai chile (if using) in bowls. Serve with lime wedges.

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