Peanut-Free Tahini Vegetable Noodle Stir Fry

Peanut-Free Tahini Vegetable Noodle Stir Fry

So Delicious(R) Dairy Free 0

"This Thai-inspired stir fry is loaded with fresh veggies quickly cooked in a red curry sauce with ginger and coconut milk."

Ingredients 35 m {{adjustedServings}} servings 610 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 610 kcal
  • 31%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 100.1g
  • 32%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1652 mg
  • 66%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
  2. After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
  3. While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
  4. Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.
Tips & Tricks
Carrot Zucchini Vegetable Casserole

Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.

Vegetable Pizza I

This tasty party pizza is like creamy veggie dip in pizza form!


  • By Stephanie Laidlaw
Rate recipe

Your rating


Reviews 4

  1. 4 Ratings


This turned out really well! I used raw honey instead of agave or sugar (about 2.5 tbsp), I also added about 8.75 ML of coconut water (C2O brand)to help level out the consistancy of the sauce and add more sweet coconut taste, extra firm tofu, and sesame seeds. After the dish was complete, I drizzled on some sriracha hot sauce to give it a kick. Next time I think I'll add some water chestnuts and pineapple chunks!


Delicious! Didn't have beans so tried snap peas. It was a big hit.


This didn't turn out well for us. I used the veggies as listed and chose Napa cabbage. Before the sauce even got in there, there was so much liquid from the veggies I had to drain it. After I poured the sauce in it I had a soupy mess. I tried to let it evaporate but that just cooked my veg more. There wasn't enough flavour and I added another tbsp. of red curry. I even ended up adding a couple tbsp. of peanut butter entirely defeating the purpose of "peanut free" but I felt it needed more. Won't be making this one again.