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. Just made this for lunch, it was super tasty! The only issue I found was that there was an insane amount of noodles. I'm wondering if rice noodles come in different size packages? The package I purchased was almost 9 oz. It could feed like 10 people! What rice noodles did you use?
    1. They must come in different sizes then. The package we used did not make an insane amount. I am not sure the brand, but I get it at Whole Foods.
  2. I have tried to make this twice. the first time it was too little sauce and the second time it was too much. and both times the sauce was very sticky vs. smooth. I am subbing PB with sunflower butter per your directions. any advice?
  3. I made this recipe a couple of nights ago, and it was a big hit (three adults). My husband is not a tofu fan, but I incorporated the suggestion of one of the earlier posters (press out the excess liquid from the tofu; saute cubed tofu with onions, garlic, and ginger, and sprinkle on nutritional yeast (I used sesame oil to saute in); I then put that mixture in the oven to roast while I did the rest of the meal preparation; I added the tofu mixture to the rest of the dish just before adding the noodles). My husband gave it a "thumbs up." I will be adding this recipe to our rotation. Thanks for sharing it!
  4. We enjoyed this recipe very much last evening. We had guests coming for dinner and tried it out. Everyone thought it was great. Since our guests are not vegetarians, we did add shrimp to the stir-fry for them. Again...kudos from everyone. Served with a mandarin salad. Looking forward to enjoying this again....soon.
  5. Made this tonight for my husband who loves Thai food , and it was a big hit even with my 6 & 7 year olds! Thank you so much for the yummy recipe.
  6. I just made this for tonight's dinner and could not help but scoop out a small bowl to sample...YUM! I'm not sure what rice noodles are but found something at Trader Joe's that looks like spaghetti but made from that what the recipe is calling for? Regardless, it came out delicious and this will surely make its way into my regular dinner rotation! Thanks for the winner, Melissa!
    1. Rice noodles look like white spaghetti. You most likely picked up the right stuff. Glad you liked the recipe!
  7. I made this tonight but I used spiralized zucchini instead of rice noodles since I am trying to loose a few more pounds. Just thickened the sauce with a little arrowroot because of the moisture from the zucchini. Even my picky boyfriend liked it :)
    1. I'm not sure. I bought it at the grocery store in the International section. I think they only have one size?

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