Coach Kirsten Larsen

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January 12, 2022

Thai Peanut Stir Fry Plant-Based Recipe

 

Thai Peanut Stir Fry

Simply delish!

  • 1 red bell pepper
  • ½ small purple cabbage (to save time, use a bag of pre-shredded)
  • ½ medium onion
  • 1 ½ cups cups edamame beans (or substitute for tofu)
  • 1 large handful spinach
  • 10 oz ramen or rice noodles
  • ½ cup chopped cilantro
  • ¼ cup chopped peanuts (optional)

Peanut Sauce

  • 3 tbsp natural peanut butter
  • 1 lime, juiced
  • 4 tbsp braggs aminos, coconut aminos, or gluten free soy sauce
  • 3 cloves garlic
  • 3 tsp 100% maple syrup
  • 10 drops hot sauce (optional)
  1. Place a large saucepan of water on the stove and bring to a boil. While waiting for the water to boil, slice the peppers, cabbage, and onion into long thin strips.

  2. Make the peanut sauce by mixing peanut butter, lime juice, soy sauce, crushed garlic, maple syrup, and hot sauce in a small bowl and stirring well to combine.

  3. Once the water is boiling, place the noodles into the water and cook as per instructions on the packaging. While the noodles are cooking, sauté the cabbage, red pepper, spinach, onion, and edamame beans for 2 minutes in a large frying pan over medium heat. Add the peanut sauce to the vegetables and mix well. Continue cooking until the vegetables are fully cooked, approximately 5-10 minutes.

  4. Drain the noodles and add to the frying pan. Stir well to combine.

  5. To serve, place the vegetables and noodles into a large bowl, top with chopped coriander. You can also add some roasted peanuts and a little soy sauce.

Tip: For a quick fix, you can sub the Peanut sauce for store-bought Thai peanut sauce.

NOTE: For all nutrition breakdowns in MyFitnessPal, download this recipe in the Ebook and you’ll have 15 other recipes with a sample meal plan as well as the ability to input the entire meal into MyFitnessPal with a click of the phone camera.

Main Course
Asian, Thai
gluten-free, plant-based

 

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