Peanut-Free Tahini Vegetable Noodle Stir Fry

Peanut-Free Tahini Vegetable Noodle Stir Fry


"This Thai-inspired stir fry is loaded with fresh veggies quickly cooked in a red curry sauce with ginger and coconut milk."
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35 m servings 610 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.


  • By Stephanie Laidlaw



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 a...

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 po...

Made this last night and it was so good! Used an entire can of coconut milk. Didn't have curry paste, so used chili paste and added curry, which made it pretty spicy, but still good! Also added ...

This was so yummy! And easy to add whatever veggies you might have on hand.