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Thai Peanut Noodles

Thai Peanut Noodles

Course Dinner, Lunch, Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 2 servings
Calories 382kcal


  • 1/2 cup Peanut Sauce I use Whole Foods Peanut Sauce, you can use your choice of Peanut Sauce. Adjust Points Accordingly.
  • 4 ounces noodles I use either uncooked udon noodles or spaghetti
  • 1 cup broccoli slaw Trader Joe's has this prepackaged

OPTIONAL: Chicken Breast

  • 8 ounces chicken breast cooked and shredded

OPTIONAL: Baked Tofu

  • 12 ounces extra firm tofu pressed
  • 1 tbsp low sodium soy sauce
  • 1 tsp olive oil
  • 1 tbso cornstarch


  • Spray a medium skillet with nonstick cooking spray and warm up over medium heat.
  • Cook noodles per package instructions.
  • Add broccoli slaw to pan and cook until slaw begins to soften. Add noodles and peanut sauce and stir until thoroughly combined. Allow to cook for a minute or so. 
    OPTIONAL NOTE: Add in cooked chicken or baked tofu with the sauce and noodles. Combine thoroughly.

OPTIONAL: Baked Tofu Preparation

  • Preheat the oven to 400°. Line a baking sheet with parchment paper.
  • Press tofu block to remove as much water as possible.
  • Slice tofu block into cubes, about 1 inch square, and add to medium sized bowl. Add 1 Tbsp soy sauce, 1 tsp olive oil, and 1 Tbsp cornstarch and stir until no dry spots of cornstarch can be seen on the tofu. Transfer tofu to baking sheet and bake for 25 minutes or until golden brown.


Points Information per Serving*:
  • Freestyle:  10 Points
  • Beyond the Scale/Smart Points - 10 Points
Points Breakdown*:
  • Peanut Sauce - 4 Points per serving
  • Noodles - 6 Points per serving
*Points information as calculated through the WW app/recipe builder. Your results may vary.


Calories: 382kcal | Carbohydrates: 59g | Protein: 12g | Fat: 9g | Sodium: 868mg | Potassium: 310mg | Fiber: 1g | Sugar: 11g | Vitamin A: 225IU | Vitamin C: 52.6mg | Calcium: 44mg | Iron: 1.2mg