Peanut Noodle Stir Fry (Vegan)

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


For another Asian style recipe click here

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


Peanut Noodle Stir Fry

Peanut Noodle Stir Fry

Prep Time 15 min Cook Time 20 min Serves 4-5 servings     adjust servings


  • 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)


  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.


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127 thoughts to “Peanut Noodle Stir Fry (Vegan)”

  1. Can anyone recommend a good substitution for soy sauce? I am gluten/corn/soy free due to food allergies, and I'm missing asian flavored foods (it was one of my favorites). Just wondering if there is anything with a similar taste out there? Thanks!
    1. I am not sure if it is gluten or soy free, but tamari has a similar taste. Also, Bragg's Aminos does too. Not sure what else to suggest, but I will try to research more on it. :)
    2. I am gluten intolerant and I use tamari and liquid aminos. Both are a bit saltier than regular soy sauce (which I like) but if you don't like it, test out using less in recipes.
    3. Another substitute is the addition of garlic, ginger and olive oil, in place of soy sauce. Having estrogen-receptive breast cancer, I am soy-free; which really stinks, because I LOVE Asian cuisine! Garlic and ginger, mixed with olive oil, make my homemade Asian dishes taste like they have soy sauce in them! Good luck!!
    4. I cannot have soy or corn, either. (although I can have gluten). I use "MAGGI" seasoning whenever they say to use soya sauce. (It's kind of like concentrated beef broth)... But it provides a similar flavor/result.
    5. P.S: Instead of the tofu, if you can have EGG, it is a great substitute! (You scramble it before doing the rest of the dish, and add it towards the end)
      1. Just the soy sauce. I think you can use tamari or bragg's aminos. I believe both are gluten free, but read the ingredient list for sure. Soy sauce can contain wheat.
      1. I bake the tofu separately at 400 for about 30 minutes. Then I add it and the green onions once everything is cooked.
  2. Would this be good cold too? I'm trying to come up with healthy school lunch ideas. I bet that will be a section on your website in a couple of years! I for one would love it sooner! = ) It has been a difficult issue in my house.
  3. This looks delicious! I have a question for you. At what point do you add the tofu to the skillet? I sometimes have a hard time cooking tofu just right. Also, if I used tempeh instead of tofu, would I add it at the same point? Thank you so much.
    1. I am not sure tempeh would be good in this dish. It has such a strong, earthy flavor that I don't think meshes well with the peanut butter. We actually bake the tofu separately in the oven. I just cut it in cubes and bake at 400 for about 30 minutes. I just throw the baked tofu in for a minute or two and then done!
    2. The trick to tofu is to soak the water out of it first. A few hours before you make anything with it, take it out of the container and wrap it in one or two dish towels. Then place it in a container in the fridge until your ready to use it. It will have less water and absorb the flavors you're cooking it in better. If you need to get the water out faster wrap it in a towel and press it between two ceramic plates for a bit. It's quite delicious when you sautee it in sesame oil with some garlic, onions and ginger and sprinkle nutritional yeast on the tofu to make a slight crust. Now I'm salivating...
  4. This recipe is so delicious! I squeezed some lime juice when it was done cooking. My family and I are enjoying trying out so many of your recipes! Thanks!
    1. I thought they only came in one size. I don't know off the top of my head. I get them at Sprout's and they only have one.
      1. any chance you could find out? i made this once and judging by how it turned out, i'm guessing i used waaaaaay too many noodles lol. (still turned out really tasty, though! i just added more soy sauce and extra orange juice.)
  5. Made this last night and loved it. And my 3 year old loved it too! What type of peanut butter does everyone prefer with this? I used smuckers natural from the fridge and found the sauce to be a bit thick. May just use less next time but wondering if another blend would be smoother? Thanks for such a great recipe!

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