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sugar snap peas, radish, pepper and red chilli with lime wedges served with udon noodles

Peanut Butter Vegetable Stir Fry

A vibrant peanut butter stir fry with crunchy vegetables, ready in under 30 minutes! This vegan stir fry is great for a tasty lunch or dinner. It's packed with veggies and tastes amazing.
Course Lunch
Cuisine Fusion
Diet Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3
Calories 417kcal


  • 1 large carrot peeled then spiralized. Alternatively, use a vegetable peeler to cut the carrot into thin ribbons. Place the ribbons on tip of each other then using a sharp knife cut he carrot into very thin strips.
  • 150 g (1 ½ cups whole) sugar snap peas cut in half.
  • 100 g (1 cup whole) of radish topped and tailed and cut into quarters.
  • 1 medium bell pepper Cut in half, pith and seeds discarded then sliced into thin strips.
  • 1 small red chilli Halve the chilli lengthways, deseed, then chop finely.
  • 2 medium limes juice half 1 lime, the remaining limes to be cut into wedges and served with the finished dish
  • 40 g (¼ cup, packed) salted peanuts roughly chopped
  • 15 g (1 tbsp) ginger puree
  • 1 clove of garlic put through a garlic press or finely minced
  • 50 g (just under ¼ cup ) of peanut butter I used smooth peanut butter
  • 300 g (2 packs) ready to wok udon noodles
  • 1 tablespoon sesame oil
  • 1 tablespoon sunflower oil
  • ½ tablespoon light soy sauce
  • 2 - 3 tablespoon water
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  • Using a small whisk or fork, combine the peanut butter, lime juice, sesame oil, soy sauce and water in a small bowl.
    Set aside until you're ready to use it.
  • Heat one tablespoon of oil in a large wok or frying pan.
    Once hot, add the carrot, pepper, sugar snap peas, radishes. Stir fry for about 2 minutes
    Next, add half of the chopped chilli, one tablespoon of ginger puree and one clove of minced garlic. Stir fry for another 2 minutes.
    Season with salt and pepper.
  • Add the noodles to the wok, stir-fry them to warm them through, cook for about 2-3 mins.
    Add the peanut and lime sauce to the vegetables and noodles.
    Toss everything together so that the veggies and noodles are coated in the sauce. I use thongs to do this.
    Cook for a minute to warm the sauce.
  • Divide the veg and noodle stir-fry between bowls.
    Sprinkle the chopped peanuts and remaining chilli over the top and serve with lime wedges.


  • Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of 3.
  • Spiralizer - If you don't have a spiralizer then the best way to get "spaghetti" style carrots is to use a vegetable peeler to cut the carrot into ribbons then cut the ribbons into thin strips, I do this in batches.
  • Noodles - If you prefer you can use rice noodles for this recipe, I would recommend using the pad thai rice noodles.
  • Peanut Butter - Smooth peanut butter is really best for the sauce but you could use crunchy peanut butter if you like. I would recommend using good quality peanut butter though if you can.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.


Calories: 417kcal | Carbohydrates: 39.2g | Protein: 14.1g | Fat: 24.8g | Saturated Fat: 4g | Sodium: 390mg | Potassium: 546mg | Fiber: 5.9g | Sugar: 8.7g | Calcium: 64mg | Iron: 2mg