Peanut Noodle Stir Fry

Of all the different cuisines out there, I would have to say Asian cuisine is my favorite.  This peanut noodle stir fry dish is another one of my husband’s creations and his favorite Asian stir fry of the blog as well.  Both of us love pad thai, so this dish is a spin on those Thai flavors we love so much.  It just seems as if every time we make this, we can’t eat it enough. The sauce leaves you wanting more, and the vegetables all compliment each other nicely. Any vegetable combos work with this too, so you can customize the recipe to suit your needs.

peanut noodle stir fry watermark

For another Asian style recipe click here

You can see my husband and daughter making this recipe in this video.

 

Peanut Noodle Stir Fry

Yields 4-5 servings

Peanut Noodle Stir Fry

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

  • 1 pkg rice noodles
  • 1 cup broccoli
  • 1 cup shredded carrots
  • 4 green onions cut into strips
  • 1 cup sliced mushrooms
  • 4 stalks celery chopped
  • 1/3 cup unsalted peanut butter
  • 1/4 cup fresh orange juice
  • 1/4 cup organic soy sauce or bragg's aminos
  • 1 tsp red pepper flakes
  • 1 pkg of firm tofu cubed (optional)

Instructions

  1. Cook the rice noodles according to the package instructions and set aside.
  2. In a small bowl, whisk together peanut butter, orange juice, soy sauce and red pepper flakes to set aside for later.
  3. In a large skillet pan, saute the carrots, mushrooms, celery, broccoli and onions for about 5-7 minutes or until they begin to soften.
  4. Add the sauce from above and saute for another 4-5 minutes.
  5. Add the noodles and stir.
  6. Saute until everything is nicely incorporated and remove from the heat.
  7. Serve immediately or refrigerate for later.
7.6.2
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http://mywholefoodlife.com/2012/11/29/peanut-noodle-stir-fry/

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122 thoughts on “Peanut Noodle Stir Fry

  1. Excellent recipe! Just finished a big bowl. Didn't look as pretty as yours, but it was excellent. I have been vegan for about 10 years. At 70 years old I have no aches or pains.
  2. Any recommendations for replacing the OJ? I try to stay away from fruit juices. Also wondering if anyone has tried the recipe with soba noodles? Thanks!
    1. I just juiced an orange. I don't buy juice from a bottle. Can you do that? I have done this recipe with soba noodles. Works great!
  3. Holy cow! Did my two year old just eat broccoli and carrots? Wait. Did my hubby just eat broccoli and carrots and....TOFU?! Either we are in a parallel universe, or this is a seriously good dish.I made the mistake of tasting the sauce before I added it. I thought it was WAY oversalted and had some worries about ruining the dish. But I looked at the quantity of unsalted food and thought that maybe--just maybe--it would balance out. It so was great!I had a few necessary substitutions. First, I forgot to buy green onions (pregnancy brain) so I substituted about half of a large red onion that I sliced and sauteed with the other veggies. I tried the tip of sauteeing the tofu with some sesame oil, garlic and ginger before hand (no onions--see prior sentence)--and then used the same pan for the rest of the dish so the flavors would meld a bit. I also used brown rice spaghetti because all of my rice noodles have other flavors (sea weed, for instance) and I didn't want to risk contaminating the dish. And, finally, I cut way down on the crushed red pepper to make sure it was palatable to my toddler--I'll increase it a bit next time.The best compliment I can pay this dish is this: my hubby volunteered to put away the leftovers (I made double, and probably triple on some of the veggies) in small glass containers so he can take them to work for lunch. Thanks SO much for a great new go-to dinner!
  4. To everyone reccomending for her to use Braggs....IT IS SOY!! She said she's allergic to soy and is requesting an alternative to soy.....She cannot have Braggs!!
  5. Thank you for creating such versatile recipes! I made this tonight and used what I had - broccoli and celery and added in cooked chicken at the end (leftover rotisserie). The whole family enjoyed it.
  6. When do you add the tofu to cook? I haven't cooked tofu before so I'm not sure what to do with it. I've been thinking about trying this for a couple of weeks. I'm excited to try it tomorrow night after reading some of the amazing reviews. :)
    1. I just bake it separately add it on top before I eat it. Just slice it into cubes salt it and bake for about 30 minutes at 400.
  7. I made this today and it was so good! I bulked up the veggies and threw in an onion, pepper and peas, used egg instead of tofu and garnished with chopped peanuts! Super yummy. After eating it, I thought it would also be nice to squeeze a lime on top right before eating to cut through some of the peanut, I'll try it with my leftovers! I also found brown rice noodles (which I didn't know they had). Overall, super yummy and quick, and I would eat this over any pad thai in a restaurant!
  8. Absolutely delicious! Sautéed the veggies in peanut oil and added ginger and garlic. Garnished with few drops of sesame oil, cliantro, lime juice and chopped roasted peanuts. Yum!
  9. I'd like to try this! We're snowed in on the east coast and I'm running out of dinner supplies so this sounds great.One question... what is the weight on the rice noodles? Thanks.
    1. Hi Bonnie! I am sorry, I don't know the weight. We buy the rice noodles in a 4 pack and use 2 of the packs for this recipe. I am sorry I could not help more. :)

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