Peanut Stir Fry with Noodles


Ingredients: (Serves 4)

For the Sauce:

  • 3 tbsp organic natural peanut butter
  • 1/3 cup organic soy sauce (reduced sodium is preferred)
  • 1/2 cup water
  • 1 – 2 tsp red curry paste (more for spicier sauce)
  • 3 cloves garlic, finely minced or 2 tsp garlic powder
  • 2 tbsp organic pure maple syrup

For the stir-fry

  • 8 oz organic Pad Thai rice noodles ( I used 1/2 package of heirloom rice noodles and 1/2 package of black and brown rice noodles)
  • 1 tbsp coconut oil
  • 2 cups chopped broccoli
  • 2 cups julienne carrots
  • 2 cups sliced mushrooms
  • 1 medium yellow or white onion, chopped
  • 1 red bell pepper, chopped
  • 1 red bell pepper, chopped
  • Tofu (optional) – cubed, and done as desired (picture above is lightly fried in coconut oil before adding to stir fry to make it crispy)


In a medium sauce pan, mix all sauce ingredients and bring to a boil over medium heat, stirring often. If a thicker sauce is desired, add 1 tbsp organic flour or 1 tsp corn starch. Reduce heat and allow to simmer for 10 minutes while stirring often.

Meanwhile, in a large wok, saute onion and carrots in 1 tbsp coconut oil. When onion is becoming translucent, add in broccoli, mushrooms and bell peppers. Cook until softened.

While veggies are cooking, cook rice noodles according to packaged instructions.

Add sauce, tofu (optional) and noodles to veggies in wok. Stir until completely mixed in. Serve and enjoy.

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