Thai Lemongrass and Tofu Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A light and aromatic Thai noodle dish with rice noodles, tofu, and a lemongrass-infused broth. This thai-inspired vegetarian (gluten-free) ready in about 45 minutes pairs rice noodles, block tofu, stalks lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 200g rice noodles
• 1 block tofu
• 2 stalks lemongrass
• 2 cups broth
• 1 carrots
• 1/4 cup peanuts

Instructions

1. Step 1: Soak 200g rice noodles in warm water for 15 minutes, or until pliable but still firm to the bite. Drain thoroughly and rinse under cold water to stop the cooking process. Tip: Use a colander to drain the noodles efficiently.
2. Step 2: Trim the tough outer layer from 2 lemongrass stalks, then finely slice the pale white inner portion (discard the green tops). Dice 1 carrot into 1/2-inch cubes. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then sauté the lemongrass and carrots for 3-4 minutes, until the lemongrass is fragrant and the carrots begin to soften.
3. Step 3: Press 1 block tofu (cut into 1-inch cubes) to remove excess moisture. Add the tofu to the skillet, stirring gently to coat in the oil. Cook for 3-4 minutes, until the edges are golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even browning.
4. Step 4: Pour in 2 cups broth, stirring to deglaze the pan and dissolve any browned bits. Bring to a gentle simmer, then reduce heat to low and let simmer for 10 minutes, until the liquid reduces slightly and the flavors meld.
5. Step 5: Add the drained rice noodles and 1/4 cup peanuts to the skillet. Toss everything together for 3-4 minutes, until the noodles are tender and the sauce thickens enough to coat the back of a spoon. Tip: Add the peanuts at the end to prevent them from becoming mushy.
6. Step 6: Transfer the mixture to a serving bowl. Garnish with remaining lemongrass slices, chopped peanuts, and a drizzle of toasted sesame oil. Taste and adjust seasoning with salt or lime juice if needed.