Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Quick Ingredients

10 oz (285 g) flat rice noodles (medium width)
3 tbsp neutral oil (canola, grapeseed, or vegetable), divided
3 cloves garlic, minced
1 tbsp fresh ginger, minced
4 cups chopped baby bok choy (about 8 oz / 225 g)
1 1/2 cups julienned carrots (about 2 medium)
4 scallions, thinly sliced (whites and greens separated)
1/3 cup creamy peanut butter
1/4 cup low-sodium soy sauce or tamari
2 1/2 tbsp rice vinegar
1 1/2–2 tbsp brown sugar or honey (to taste)
1–2 tbsp chili-garlic sauce or sriracha (to taste)
1 tsp toasted sesame oil
1/2–3/4 cup warm water (to thin sauce)
1/2 cup roasted peanuts, roughly crushed
Optional: lime wedges, cilantro, sesame seeds for serving

Do This

1. Soak rice noodles in very hot tap water for 10–12 minutes until just tender but still chewy; drain well.
2. Whisk peanut butter, soy sauce, rice vinegar, brown sugar or honey, chili-garlic sauce, sesame oil, and 1/2 cup warm water until smooth; adjust thickness and taste.
3. Prep veggies: slice bok choy, julienne carrots, and separate scallion whites and greens; crush peanuts.
4. Heat 2 tbsp oil in a large skillet or wok over medium-high. Stir-fry garlic, ginger, and scallion whites for 30 seconds.
5. Add carrots and bok choy; stir-fry 3–4 minutes until crisp-tender and bright.
6. Add drained noodles and remaining 1 tbsp oil; toss 1–2 minutes, then pour in sauce. Stir-fry until glossy and heated through. Top with scallion greens and crushed peanuts; serve with lime and optional cilantro.

Why You’ll Love This Recipe

Chewy rice noodles are coated in a glossy sweet-and-spicy peanut sauce that is deeply satisfying yet simple to make.
Packed with vegetables like bok choy, carrots, and scallions for freshness, crunch, and color.
Uses pantry staples and comes together in under 40 minutes, perfect for busy weeknights.
Easily adjustable for heat level and can be made vegetarian, vegan, or gluten-free with simple swaps.

Grocery List

Produce: Garlic, fresh ginger, baby bok choy, carrots, scallions, optional cilantro, optional limes
Dairy: None
Pantry: Flat rice noodles, neutral oil, creamy peanut butter, low-sodium soy sauce or tamari, rice vinegar, brown sugar or honey, chili-garlic sauce or sriracha, toasted sesame oil, roasted peanuts, optional sesame seeds, salt and pepper

Full Ingredients

For the Noodles and Vegetables

10 oz (285 g) flat rice noodles, medium-width (pad-thai style)
3 tbsp neutral oil (canola, grapeseed, or vegetable), divided
3 cloves garlic, finely minced
1 tbsp fresh ginger, finely minced or grated
4 cups chopped baby bok choy (about 8 oz / 225 g; use both stems and leaves)
1 1/2 cups carrots, peeled and julienned or cut into matchsticks (about 2 medium carrots)
4 scallions, thinly sliced; whites and greens kept separate
1–2 tbsp water (as needed while stir-frying, to prevent sticking)
Salt and freshly ground black pepper, to taste

For the Sweet-and-Spicy Peanut Sauce

1/3 cup (85 g) creamy peanut butter (smooth, not natural with separated oil if possible)
1/4 cup (60 ml) low-sodium soy sauce or tamari (for gluten-free)
2 1/2 tbsp rice vinegar
1 1/2–2 tbsp packed light brown sugar or honey, to taste
1–2 tbsp chili-garlic sauce or sriracha, to taste (start with 1 tbsp for mild-medium heat)
1 tsp toasted sesame oil
1 small clove garlic, very finely minced or grated (optional extra garlicky kick)
1/2–3/4 cup (120–180 ml) warm water, to thin the sauce to a pourable consistency

For Serving and Garnish

1/2 cup (60 g) roasted peanuts, roughly crushed
2 tbsp chopped fresh cilantro (optional)
1–2 tsp toasted sesame seeds (optional)
1 lime, cut into wedges (optional, but highly recommended)

Step-by-Step Instructions

Step 1: Soak the rice noodles

Place the rice noodles in a large heatproof bowl. Cover generously with very hot tap water (or recently boiled water that has cooled for 1–2 minutes). Swish the noodles gently with tongs so they do not clump together.

Let the noodles soak for 10–12 minutes, stirring once or twice, until they are pliable and mostly tender but still a bit chewy in the center. They will finish softening in the pan. Drain well in a colander and set aside. If they sit for more than a few minutes before stir-frying, toss them with 1–2 teaspoons of oil to prevent sticking.

Step 2: Make the sweet-and-spicy peanut sauce

While the noodles soak, prepare the sauce. In a medium bowl, add the peanut butter, soy sauce or tamari, rice vinegar, brown sugar or honey, chili-garlic sauce or sriracha, toasted sesame oil, and the optional extra minced garlic. Add 1/2 cup (120 ml) warm water to start.

Whisk until completely smooth and glossy. The sauce should be thick but pourable, like heavy cream. If it seems too thick, whisk in additional warm water, 1 tablespoon at a time, until you reach the right consistency. Taste and adjust: add more chili-garlic sauce for heat, vinegar for brightness, or sugar/honey for sweetness. Set aside.

Step 3: Prep the vegetables and garnishes

Rinse the baby bok choy thoroughly, especially at the base where grit can hide. Pat dry. Slice off the very end of the root, then chop the stems and leaves into bite-size pieces (about 1-inch). Keep the thicker stems and leafy tops together; they cook at similar speeds in this quick stir-fry.

Peel the carrots and cut them into thin matchsticks (julienne) so they cook quickly and evenly. Thinly slice the scallions, separating the whites from the tender green tops; these will be added at different times for maximum flavor. Roughly crush the roasted peanuts with a knife or in a zip-top bag using a rolling pin, leaving some larger pieces for good crunch. If using cilantro and lime, chop the cilantro and cut the lime into wedges.

Step 4: Stir-fry the aromatics

Heat a large nonstick skillet or wok over medium-high heat. When hot, add 2 tablespoons of the neutral oil and swirl to coat. Add the minced garlic, minced ginger, and the scallion whites.

Stir-fry for 30–45 seconds, just until fragrant and lightly sizzling, but not browned. Keep the aromatics moving constantly with a spatula to prevent burning; if they darken too quickly, reduce the heat slightly. This step builds the flavor base for the whole dish.

Step 5: Cook the vegetables until crisp-tender

Add the carrot matchsticks and chopped bok choy to the pan. Sprinkle with a small pinch of salt and a few grinds of black pepper. Stir-fry for 3–4 minutes, tossing constantly, until the carrots are slightly softened but still have some crunch and the bok choy stems are crisp-tender and the leaves are wilted and bright green.

If the pan looks dry at any point, splash in 1–2 tablespoons of water. The water will steam and help the veggies cook quickly without extra oil. Taste a piece of carrot; it should still be snappy but no longer raw.

Step 6: Add noodles and coat with peanut sauce

Add the drained rice noodles to the pan along with the remaining 1 tablespoon of oil. Using tongs or two spatulas, gently lift and toss the noodles with the vegetables for 1–2 minutes over medium-high heat. Break up any clumps, but be careful not to tear the noodles.

Pour in all of the peanut sauce. Toss continuously for 2–3 minutes, until every strand of noodle is coated and the sauce is bubbling slightly and thickened, clinging to the noodles and vegetables with a glossy sheen. If the noodles seem dry or the sauce too thick, add a tablespoon or two of water directly to the pan and toss again. Turn off the heat and stir in the scallion greens.

Step 7: Finish, garnish, and serve

Taste the noodles and adjust seasoning: add a splash more soy sauce for saltiness, a drizzle of vinegar or a squeeze of lime for brightness, or extra chili-garlic sauce for more heat. Once you are happy with the flavor, transfer the stir-fry to a serving platter or individual bowls.

Sprinkle generously with the crushed peanuts, and if using, chopped cilantro and sesame seeds. Serve immediately, with lime wedges on the side for squeezing over the top. Enjoy the noodles hot, while the sauce is silky and the vegetables are still vibrant and crisp-tender.

Pro Tips

Do not over-soak the noodles. They should be just shy of fully tender before hitting the pan; they will soften further in the sauce. Over-soaked noodles can turn mushy and break apart.
Thin the sauce gradually. It should look a bit thick in the bowl; the heat of the pan and the steam from the noodles will loosen it. You can always add a bit more water, but you cannot take it out.
High heat, quick cooking. Keep the pan hot and the vegetables moving. This keeps the bok choy bright and the carrots crisp instead of limp.
Adjust heat to your taste. Start with less chili-garlic sauce; you can always drizzle more at the table or stir extra into your own portion.
Use a large pan. Crowding the pan makes it hard to toss the noodles with the sauce and can lead to uneven cooking and broken noodles.

Variations

Protein boost: Add 8–12 oz of tofu, chicken, or shrimp. Stir-fry the protein first in a bit of oil until cooked through, remove it, cook the vegetables, then add the protein back in with the noodles and sauce.
Extra veggie version: Toss in sliced bell peppers, snap peas, or shredded red cabbage along with the carrots and bok choy for even more color and crunch.
Ultra-nutty sesame twist: Replace 1–2 tablespoons of the peanut butter with tahini, and top with extra toasted sesame seeds for a deeper sesame flavor.

Storage & Make-Ahead

This noodle stir-fry is best enjoyed fresh, when the rice noodles are springy and the vegetables are crisp-tender, but leftovers still reheat well. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will firm up as it chills; to reheat, sprinkle a tablespoon or two of water over the noodles and warm gently in a skillet over medium heat, tossing until hot and loosened. You can also microwave in short bursts, stirring and adding a little water if needed. For best texture, store the crushed peanuts separately and add them right before serving, so they stay crunchy. The peanut sauce itself can be made 3 days in advance and refrigerated; thin with warm water and whisk smooth before using.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe): 620 calories; 20 g protein; 24 g fat; 82 g carbohydrates; 5 g dietary fiber; 15 g sugar; 930 mg sodium. Values will vary based on exact ingredients, brands, and portion sizes, as well as any optional garnishes or added protein.

Sweet and Spicy Peanut Noodle Stir Fry with Bok Choy