I made this one night after a long day at work knowing I wanted to get something on the table quickly that was healthy, filling and kid-friendly at the same time. The inspiration for this recipe came from a vegan pad thai recipe I ran across in a cookbook. I didn’t have some of the necessary ingredients so I improvised a bit and this creamy, peanutty, flavorful, super-easy veggie stir fry came about. I left out the sweet red chili to make it kid-friendly but feel free to spice it up by adding some sweet red chili or hot sauce to it.
The key to a good stir fry is to heat up the wok to a high heat and not drown the veggies in liquid. This dish is oil-free (but not fat-free due to the peanut butter) and that can be a bit tricky when stir-frying but if you stir constantly the veggies turn out nicely crisp and not soggy.
There are a million ways to make a veggie stir fry and you can feel free to substitute different vegetables to use whatever you have on hand. The peanut butter in the sauce thickened up while cooking and gave the dish a nice, creamy taste to it that we thoroughly enjoyed.
The other nice thing about this stir fry is that it uses 100% whole grain brown rice noodles so you can stick to your plant-based whole grain diet if you like. We like Annie Chun’s Pad Thai Brown Rice Noodles and they are gluten-free too.
Let us know how your veggie stir fry comes out!
- 8 ounces brown rice noodles
- 4 Tablespoons tamari sauce
- 4 Tablespoons orange juice
- 4 Tablespoons warm water
- 2 Tablespoons peanut butter (I used chunky and recommend smooth)
- ½ Teaspoon granulated garlic powder
- ½ Teaspoon ground ginger
- 1-2 Tablespoons sweet red chili (optional and to taste)
- Salt to taste
- ½ cup mini carrots sliced into match sticks
- ½ onion diced
- 3 cups spinach
- 1 cup sliced celery
- 1 cup red and/or orange bell pepper, diced
- 1 zucchini sliced into ¼” slices and quartered
- 3 ounces bean sprouts or alfalfa sprouts
- 2 Tablespoons chopped raw peanuts
- Lime wedges
- Boil water and add the rice noodles. Turn off heat and let sit for 7-9 minutes, until tender. Drain.
- In a small bowl, whisk together soy sauce, orange juice, warm water, peanut butter, garlic powder and ground ginger until smooth.
- Taste and add salt and sweet red chili to taste.
- Heat up a non-stick wok to high heat. Add in carrots and onions and stir fry for a few minutes, stirring very frequently. If you keep stirring you won’t need any liquid and the veggies stay more firm and crisp.
- Add spinach, celery, bell peppers, and zucchini. Add a few tablespoons of water to help the spinach steam and stir frequently until the spinach is wilted, usually about 3-4 minutes.
- Add in the peanut sauce and the rice noodles.
- Stir well to coat and cook for 2-3 minutes until everything is heated through.
- Serve immediately and garnish each plate with bean sprouts, chopped raw peanuts, and a lime wedge.