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Thai Peanut Linguine

What you need: 

1 brick extra firm tofu
1/2 pound frozen vegetables (peas, mushrooms, corn, etc)
2 carrots
1/2 bulb garlic (5-6 cloves)
1 bunch scallions
1-2 inch fresh ginger
green curry paste
2 to 4 tablespoons smooth peanut butter
1 14.5 ounce coconut milk
1 pound linguine
sesame oil
rice flour

What you do: 

For tofu: cube and coat with rice flour. Deep fry until outside is crispy.
For sauce: chop scallions, garlic and grate ginger. Fry in 2 tablespoons or so of sesame oil until cooked. Add in the coconut milk, then some curry paste. Add peanut butter and curry paste until it tastes good.
Shred the carrots, then add them and the frozen vegetables. Cook until the vegetables are done.
Toss the pasta with some sesame oil, then add the sauce and mix up.

Preparation Time: 
Cooking Time: 
Recipe Category: 


This tasted pretty bland. I'd definitely add more spices next time. It was also pretty watery, so I'll either cut down on the coconut milk or add a tablespoon of flour to the sauce next time.


It was good. Even my mom and dad though it was pretty good and they are extremely picky. I think it will taste a bit better with a little salt and i would definitely double or triple the amount of vegetables. We love vegetables. It was actually a huge portion. I served it to a family of four and I definitely have left over for another four people with a second serving as well.


This is easily one of my favorite recipes ever. Great with baby corn!


Pretty good! It makes a TON of food though, so unless you want leftovers for a week, I'd suggest halving it. I tossed my tofu in regular white flour because I didn't have rice flour, and I thought it fried up pretty crispy, although once it sat in the sauce, it softened so much it almost seemed pointless. I used a whole pound of frozen vegetables, and I'm glad I did, because it would have been rather sparse otherwise. I used spicy peanut butter (available at and used extra, maybe a half cup. Also used light coconut milk and whole wheat linguine. I used a heaping teaspoon of the curry paste, which made it spicy but not overwhelmingly so. This was pretty good, but not the best peanut-noodle dish I've ever had, and it used a lot of dishes (I hate doing dishes).


;)  ;)    Good eating.  We enjoyed your recipe.  Adjustments I needed to make -  didn't have rice flour, but had soy flour so I coated the tofu in soy flour and fried.  I wouldn't know what difference it makes since this is only the second 'Thai' recipe I have made.    I also added bean sprouts, and liked that it gave some crunch, but I like bean sprouts too much to have their snappy flavor lost in the noodles, so I likely wouldn't add again. 

I liked the recipe well enough to blog about it; and included a link to this recipe.  Hope that is okay.

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