Thai-Inspired Peanut Noodle Bowl

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A quick and flavorful dish combining silky rice noodles, stir-fried bok choy, tofu, and a creamy peanut sauce with a hint of chili. This Thai-inspired pasta recipe (vegetarian, dairy-free), ready in about 25 minutes, pairs rice noodles, firm tofu, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz rice noodles
• 1 block (14 oz) firm tofu
• 1 head bok choy
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp chili garlic sauce
• 1 tbsp sesame oil
• 2 stalks green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Cook rice noodles according to package instructions, then drain and set aside. Press tofu into 1/2-inch cubes and pat dry with paper towels.
2. Step 2: Heat 1 tbsp sesame oil in a wok or large skillet over medium-high heat. Add tofu and sauté for 4-5 minutes until golden. Remove and set aside.
3. Step 3: In the same pan, add bok choy and stir-fry for 3-4 minutes until wilted. Push vegetables to one side, add 1 tbsp soy sauce, and cook tofu again for 2 minutes.
4. Step 4: In a small bowl, whisk peanut butter, 1 tbsp soy sauce, rice vinegar, honey, chili garlic sauce, and 2 tbsp water until smooth. Add to the pan and stir to coat everything evenly.
5. Step 5: Toss cooked noodles into the pan and mix thoroughly. Garnish with sliced green onions and serve immediately.