4 servings (serving size: 2 cups)

This dish has endless variations: Substitute chicken, pork, or shrimp for the tofu and almost any kind of pasta for the fettuccine. Or add vegetables of your choice.

How to Make It

Step 1

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Step 2

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Ratings & Reviews

Altheas's Review

June 29, 2014

yobebo's Review

January 12, 2012
I've made this recipe several times, which is rare for me since I get bored easily. It's sooo good, and after making it the first time I have most of the stuff on hand. I brown the tofu in a skillet first to give it some texture. I also like to add brocolli and more peanut butter/soy sauce to taste. I even tried it with chicken instead of tofu once, and I actually prefer the tofu! The chicken takes away from the sauce, which is very flavorful and perfect for the tofu.

SuesGarden's Review

November 16, 2011
Simple, yet fantastic. I love going out for Thai food and long ago gave up trying to reproduce the peanut sauce/noodle dish recipe, but this works! My kids weren't so keen on the spicy chili paste flavor, so I'd love to come up with an alternative, but my husband and I both love it.

bob1111's Review

January 22, 2011
This was fantastic!! I added a variety of vegetables (zucchini, bell pepper, peapods, carrots, onion), and I opted to crisp the tofu first. I am never successful with that, so the tofu seemed more like scrambled eggs, which was delicious anyway. Going to get seconds now ...

AlysonS's Review

October 05, 2010
Perhaps the biggest compliment I can pay this dish is that I stopped looking for other peanut sauce recipes once I tried this. I'm a peanut sauce fanatic, and this one just hits all the right flavor notes, in my opinion. Because I prefer a sweeter peanut sauce, I increase the brown sugar quantity a bit, and I use Sriracha chili sauce instead of the chili-garlic paste. I've made this dish countless times by now, and every time, it gets rave reviews. My favorite way to serve it is with spaghetti with crisped tofu cubes, blanched broccoli florets, and thinly sliced red pepper, but as the recipe says, this can really go with anything. Definitely try this one!

KateGman's Review

June 30, 2010
Made this for my honey to use up some fresh linguine we had in the house. I also subbed in shrimp and added bamboo shoots. It was DELICIOUS and he raved about it. We're excited to eat the leftovers! Would definitely make for a dinner party.

KirstinB1's Review

May 10, 2010
I have been making this dish since it first appeared in cooking light YEARS ago. It is still a favorite and requested often. Make extra sauce so you have some leftovers for other meals.

Megan818's Review

April 27, 2010
Overall GOOD recipe. I replace the tofu with chopped chicken breast. I also add shredded carrots and a little more green onion. I omit the chili paste and ginger because I don't normally have that on hand. I also prefer to make it with linguine. We eat this like twice a month now...

EllenDeller's Review

February 26, 2010
Made half again as much sauce and two ounces more noodles. Served by having family go the stove and take pasta onto their plates, top with tofu (crisped in a dash of sesame oil till brown), broccoli and red bell peppers from the steamer, and then ladle sauce onto their plates. Everyone loved it and went back for more! Chopped cilantro would be good on top. No need for any other food for dinner.

NMarie's Review

January 10, 2010
This is an excellent recipe, and although I don't normally alter ingredients, I've made it a variety of ways. I usually include 1 cooked shredded chicken breast in place of the tofu. I generally omit the green onions and use fresh sugar snap peas or fresh broccoli. (I put these in a few minutes before the pasta is done cooking.) I like it with more veggies.