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 (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
