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+ servings

Pad Thai - Peanut Noodle Stir Fry

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Dish
Cuisine Asian
Servings 6 servings


  • 1- 14 oz package brown rice pasta fettuccine or pad thai style
  • 1 - 16 oz package mixed frozen vegetables
  • 2 cups chopped bok choy
  • 2 1/2 cups Asian Peanut Sauce link to recipe in notes below
  • 3/4 cup reduced fat coconut milk
  • 2 tbs sriracha more or less to taste
  • salt to taste
  • 2 tbs chopped peanuts
  • Chopped cilantro and bean sprouts optional


  • In a medium sized pot, boil the pad thai noodles according to the package instructions. Drain and rinse.
  • Heat a large wok or saucepan over high heat. Add ? cup of water and the frozen vegetables. Heat for 2 minutes.
  • Add the chopped bok choy to the pan and continue cooking on high heat for another 2-3 minutes until the vegetables are crisp and tender, adding more water if necessary.
  • Reduce heat to medium high and add the peanut sauce, coconut milk and sriracha to the pan. Stir to combine and continue stirring for a minute or so until the sauce is heated through. Add the peanut noodles and stir until well covered with the sauce. Season with salt to taste.
  • Serve garnished with chopped peanuts, chopped cilantro and bean sprouts if desired.


Asian Peanut Sauce
Nutritional information for one serving:
480?calories, 15 g?protein, 0g?cholesterol,?67 mg?calcium,?5 mg?iron
Tried this recipe?Let us know how it was!