Vegan Spicy Peanut Stir Fry

Vegan Spicy Peanut Stir Fry

There seems to be a rather heated debate about the presence of peanut butter in Pad Thai recipes, so we’re going to avoid that noise by calling this Vegan Spicy Peanut Stir Fry. Part peanut sauce, part Pad Thai sauce, and fully plant-based, the vegetables and noodles share the spotlight with a hint of sweetness and subtle heat. Our version is grain-free with chickpea pasta, and sugar-free with Lakanto. Between the pasta and the peanut butter, it’s a hearty vegan meal with more than 16 grams of protein per serving.

It’s important to use fresh ginger in this recipe, not dried/ground. We like to buy a large piece on sale, peel the whole thing, cut it into 1 to 2″ pieces and freeze it in a silicone zip top bag. Lightly salted dry roasted peanuts as garnish add a nice salty contrast the sweetness of the sauce. This recipe includes instructions for serving all at once or prepping for leftovers.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Spicy Peanut Stir Fry

Vegan Spicy Peanut Stir Fry

Vegan Spicy Peanut Stir Fry

  • Total Time: 40 minutes
  • Yield: 6 Generous Servings 1x


  • 3 packed cups shredded red cabbage
  • 3 packed cups shredded green cabbage
  • 4 green onions, whites and tender greens thinly sliced and divided
  • 2 large carrots, peeled into strips or spiralized
  • 2 limes, 1 juiced and 1 cut into wedges for serving
  • 2 bell peppers (red, yellow, orange, or aloha), seeded and thinly sliced vertically
  • 1 8-ounce box Banza chickpea spaghetti or linguini
  • 1-inch piece fresh ginger, grated
  • 1/4 cup plus 1 tbsp coconut aminos
  • 3 to 4 tbsp natural peanut butter, to taste
  • 2 tbsp Lakanto Maple Flavored Syrup
  • 2 tbsp Lakanto Golden Sweetener
  • 2 tsp chili garlic sauce (more if you like it hot)
  • 2 tsp rice wine vinegar
  • 1/8 tsp garlic powder
  • Optional: Sriracha sauce, chopped dry roasted peanuts, cilantro for garnish


Doing the Prep

  1. Prep all vegetables. We opted for peeled strips of carrot and thinly sliced bell peppers from top to bottom and made 1/4″-thick or less slices of red and green cabbage. The result was a plate or bowl of similar shapes that easily swirled onto a fork with the pasta. 
  2. Prepare pasta according to package instructions, just until al dente, then drain in a colander, rinse in cold water and set aside.  

Putting it Together

  1. While pasta is cooking, add the peanut butter, coconut aminos, Lakanto syrup and golden sweetener, lime juice, chili garlic sauce, garlic powder, vinegar and ginger to a medium bowl and whisk together. Start with 3 tablespoons of peanut butter and add a fourth if you prefer more peanut flavor. Taste for heat and add more chili garlic sauce if you prefer a lot of heat. 
  2. While pasta is resting, heat a large, sauté pan (a big pot will also work and prevents a mess while tossing the ingredients together) over medium-low heat. Add the peanut mixture, and whites of the onions. Stir to melt the peanut butter and incorporate all ingredients. 

For Serving Now

  1. If you will be serving all at once, add the cabbage and carrots, toss to coat evenly and continue cooking until the vegetables just start to wilt, 2-3 minutes. Toss a few times to avoid burning the sauce. Do not cover the pan, we want to cook off excess liquid.
  2. As soon as the vegetables start to wilt, add the pasta to the pan and stir to coat. Continue cooking until the noodles are heated through, then add the bell peppers, remove from heat and toss again. Plate and serve immediately with lime wedges and reserved onion greens, and garnish with chopped peanuts and/or cilantro if desired. 

For Saving Leftovers

  1. This recipe serves six and is best served immediately simply because the vegetables continue to give off liquid while refrigerated. If you know you’ll have leftovers, heat the sauce with the onion whites, then pour about half of it into a small glass container that has a lid and set aside. Add the pasta to the remaining sauce and onions in the pan, warm through, and remove from heat. 
  2. Add the cabbage and carrots to another large pan with just a spritz of olive or avocado oil and cook over medium heat just until wilted. Add bell peppers, toss, and transfer to a large bowl to prevent them from overcooking.  
  3. Plate the dressed pasta, top with wilted vegetables, and drizzle with reserved sauce from the container. Serve with lime wedges and reserved onion greens, and garnish with chopped peanuts and/or cilantro if desired. 


Store leftovers in separate containers until ready to use, up to 5 days.

Nutrition Estimate Per Serving – Calories: 271.2, Sugar: 11.7g, Sodium: 371.8mg, Fat: 6.6g, Saturated Fat: 1g, Carbohydrates: 41.7g total/32.2g net, Fiber: 9.5g, Protein: 14.3g, Vitamin A: 68%, Vitamin C: 248%, Calcium: 32%, Iron: 6% (based on 2,000 calorie diet).

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 20
  • Category: Entrees, Weeknight Meals
  • Method: Stove Top
  • Cuisine: Asian, Plant-Based, Vegan



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating