Thai Rice Noodles with Peanut Sauce

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