Quick Vegan Thai Peanut Noodle Stir Fry

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Bright and creamy peanut noodles tossed with crisp vegetables and tofu, ready in under 30 minutes for a satisfying vegan meal. This Thai-inspired vegan recipe, ready in about 30 minutes, pairs rice noodles, extra firm tofu, cubed, red bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz rice noodles
• 14 oz extra firm tofu, cubed
• 1 medium red bell pepper, thinly sliced
• 1 large carrot, julienned
• 3 stalks green onions, sliced
• 1/4 cup peanut butter
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1/4 cup water
• 1/4 cup crushed peanuts
• 2 tbsp fresh cilantro, chopped
• 1/4 tsp red pepper flakes

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to boil. Add 8 oz rice noodles and cook according to package instructions (about 5-6 minutes) until tender but firm, then drain and rinse under cold water.
2. Step 2: While noodles cook, heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 6-7 minutes, turning occasionally until golden on all sides.
3. Step 3: Add 1 thinly sliced red bell pepper, 1 julienned large carrot, and 3 sliced green onions to the skillet with tofu, stir-frying for 3 minutes until vegetables are crisp-tender.
4. Step 4: In a small bowl, whisk together 1/4 cup peanut butter, 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp maple syrup, 1/4 cup water, and 1/4 tsp red pepper flakes until smooth.
5. Step 5: Add cooked noodles to the skillet and pour the peanut sauce over everything. Toss well to combine and heat through for 2 minutes until noodles are coated and warmed.
6. Step 6: Serve sprinkled with 1/4 cup crushed peanuts and 2 tbsp chopped fresh cilantro.