Thai Rice Noodles with Peanut Sauce!

Learn how to make Thai Rice Noodles with Peanut Sauce and Asian Cucumber Salad from Taryn Jennifer Rasgon of Vegetaryn. Get Taryn's splendid social messaging shirts at: Vegetaryn or

Posted by Jane Velez-Mitchell on Friday, February 17, 2017

Taryn Jennifer Rasgon from Vegetaryn makes Thai Rice Noodles with Peanut Sauce and an Asian Cucumber Salad.  Find Taryn on Instagram, Facebook and YouTube: @Vegetaryn or at
Thai Rice Noodles w/ Peanut Sauce

  • 1 box (8.8 oz) of Thai Kitchen Thin Rice Noodles
  • Healthy 8 Chopped Veggie Mix (Trader Joes) or 1 LB chopped mixture of: broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery
  • 7 oz or 1/2 block of Baked Tofu (Teriyaki flavored, if available)
  • 1 Tbsp Peanut butter, creamy
  • 2 Tbsp Gyoza Dipping Sauce (Trader Joes) or a blend of soy sauce, rice vinegar, sugar, cilantro, toasted sesame oil, garlic, ginger, sesame seeds, chives, crushed red pepper
  • 2 tsp Soy sauce
  • 1 tsp Rice Vinegar
  • 2 – 3 Tbsp chopped scallions
  • 2 – 3 Tbsp chopped peanuts
  • Few shakes of sesame seeds


  • Prepare rice noodles per package instructions and rinse in cold water, then drain
  • Using a fork or small whisk, mix peanut butter, Gyoza sauce, soy sauce and rice vinegar
  • Lightly stream veggies for no more than two minutes
  • Slice the tofu into small blocks
  • Assemble the rice noodles, veggies, and tofu and generously cover with peanut sauce
  • Garnish with scallions, chopped peanuts and sesame seeds

Sesame Mandarin Orange and Cucumber Salad

  • 4 Persian cucumber, sliced in half lengthwise and thinly sliced
  • 10 Mandarin oranges, peeled, segmented and cut in half
  • 1 Tbsp Rice vinegar
  • 2 Tbsp Soy sauce
  • 1 Tbsp Sesame seeds

Directions: Gently toss cucumbers and oranges with dressing and garnish with sesame seeds