Quick Vegan Thai Peanut Noodle Stir Fry
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 ready in about 30 minutes pairs rice noodles, extra firm tofu, cubed, medium 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Serve sprinkled with 1/4 cup crushed peanuts and 2 tbsp chopped fresh cilantro.
Frequently asked questions
How long does Quick Vegan Thai Peanut Noodle Stir Fry take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Quick Vegan Thai Peanut Noodle Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Quick Vegan Thai Peanut Noodle Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quick Vegan Thai Peanut Noodle Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Quick Vegan Thai Peanut Noodle Stir Fry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
