Carrot Noodles with Peanut Sauce

These carrot noodles with Thai peanut sauce are truly down-to-the-last-bite delicious! The soft inside, crispy outside pan-fried tofu, crunchy peanuts, and perfectly cooked carrot noodles are so good. You have got to try this!

These carrot noodles are coated in a warm, deeply flavorful Thai peanut sauce made with red Thai curry paste, and the combination is hard to resist. The carrot noodles turn tender while still keeping a little bite, and they’re balanced with crisp bell peppers, crunchy bean sprouts, and peanuts for contrast. A handful of fresh cilantro at the end adds a bright, fresh pop that ties everything together.

This is one of those meals I love serving to the whole family — it’s colorful, satisfying, and full of bold flavor, even for anyone who’s usually skeptical of veggie-forward dinners. Everything comes together in about 30 minutes, making it an easy win for busy nights without feeling rushed or boring.

To make it, the first step is to pan-fry the tofu until crispy, adding a savory, golden element that soaks up flavor beautifully. The peanut sauce is simmered briefly until thick and glossy, then tossed with steamed carrot noodles, onion, red pepper, bean sprouts, and the tofu. Finished with peanuts, sesame seeds, or a pinch of red pepper flakes, this dish delivers that perfect mix of creamy, crisp, and comforting in every bite.

Tools to make carrot noodles

No matter which tool you use, the goal is the same: long, slender, evenly cut carrot noodles that cook uniformly. You can julienne carrots by hand with a sharp knife, but it’s time-consuming, so one of these tools makes the job much easier.

Here are the best options for prepping carrot noodles:

• Straight-edge peeler: The most common kitchen peeler. It creates wide, thin carrot ribbons that keep a bit of crunch after cooking.
• Julienne peeler: Designed to cut carrots into thin, even strips. It makes long, spaghetti-like noodles that soften beautifully as they cook.
• Mandolin: Cut the carrots in half, secure them with the food guard, and run them over the blade for thin, julienned pieces.
• Spiralizer: A quick, efficient option that turns carrots into long ribbons or spirals with minimal effort.

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Carrot Noodles Recipe

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

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These carrot noodles with Thai peanut sauce are truly down-to-the-last-bite delicious! The soft inside, crispy outside pan-fried tofu, crunchy peanuts, and perfectly cooked carrot noodles are so good. You have got to try this!

4

Ingredients

The Tofu

• ▢ 1 package medium-firm tofu (cut into chunks)
• ▢ 1 tablespoon coconut oil
• ▢ 1 tablespoon soy sauce

The Peanut Sauce

• ▢ 1 cup light coconut milk
• ▢ 3 tablespoons EACH: natural peanut butter and red curry paste
• ▢ 2 tablespoons EACH: lime juice and soy sauce
• ▢ 1 tablespoon minced ginger
• ▢ 2 cloves garlic (finely minced)

The Noodles

• ▢ 1 tablespoon coconut oil
• ▢ 1 medium onion (sliced)
• ▢ 1 medium red pepper (sliced)
• ▢ 8 medium carrots
• ▢ 2 tablespoons water
• ▢ 2 cups bean sprouts
• ▢ ½ cup roughly chopped cilantro
• ▢ 1 handful peanuts (to serve)

Instructions 

The Tofu

• Cut the tofu into squares and dry it well with paper towels.
  1 package medium-firm tofu
  
• Working in batches if necessary, heat ¼ inch of coconut oil in a non-stick frying pan over medium heat. Add the tofu and cook it until it is golden on both sides.
  1 tablespoon coconut oil
  
• Remove the tofu from the pan and put it into a medium-sized bowl. Pour one tablespoon of soy sauce over the top and toss gently to coat.
  1 tablespoon soy sauce
  

The Sauce

• Add all the ingredients to a small pot over medium heat. Bring the sauce to a simmer for 1 minute and then remove the pot from the heat.
  1 cup light coconut milk, 3 tablespoons EACH: natural peanut butter and red curry paste, 2 tablespoons EACH: lime juice and soy sauce, 1 tablespoon minced ginger, 2 cloves garlic
  

The Noodles

• Using a mandoline, julienne peeler, or spiralizer, cut the carrots into noodles.
  
• Heat the coconut oil in a large frying pan or wok over medium-high heat. Add the onion and cook for 3 minutes, just until it starts to soften. Add the red pepper and carrots then pour in the water. Cover the pan or wok with a lid and let it steam for 2 minutes, or until the carrot noodles begin to soften.
  1 tablespoon coconut oil, 1 medium onion, 1 medium red pepper, 8 medium carrots, 2 tablespoons water
  
• Add the bean sprouts, tofu, and cilantro to the pot and pour the peanut sauce over the top. Stir everything together. Serve with some peanuts on top.
  2 cups bean sprouts, 1 handful peanuts, ½ cup roughly chopped cilantro
  

Notes

Make sure you use a good quality Thai curry paste as it will affect the flavor of the dish dramatically. Amoy or Mae Jin are the ones we use all the time.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 411kcal (21%), Carbohydrates: 31g (10%), Protein: 20g (40%), Fat: 25g (38%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Sodium: 966mg (42%), Potassium: 778mg (22%), Fiber: 8g (33%), Sugar: 13g (14%), Vitamin A: 23100IU (462%), Vitamin C: 58mg (70%), Calcium: 216mg (22%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.