Thai Chili Basil Stir Fry with Rice Noodles & Tofu

When it comes to weeknight dinners, few dishes hit the sweet spot between flavor, freshness, and speed quite like a good stir fry. This Thai Chili Basil Stir Fry with Rice Noodles & Tofu is one of those recipes that feels restaurant-worthy but comes together in under 40 minutes—perfect for busy evenings when you want something satisfying, vibrant, and nourishing.

At the heart of this dish is a balance of bold flavors: the heat of Thai chili sauce and jalapeño, the brightness of lime juice and fresh basil, and a savory-sweet homemade sauce made from soy sauce, maple syrup, mirin, tomato paste, ginger, garlic, and toasted sesame oil. This sauce coats every bite of tender rice noodles, crisp vegetables, and golden-brown tofu with layers of umami and a hint of sweetness, while the fresh herbs keep everything light and aromatic.

The tofu is prepared by ripping it into rustic, bite-sized pieces before cooking, giving it more texture and surface area to soak up all that delicious sauce. Carrots and snow peas add color, crunch, and a boost of nutrients, making the stir fry as wholesome as it is flavorful. And since everything cooks quickly in one pan, cleanup is minimal—a bonus on busy nights.

This recipe is entirely plant-based but hearty enough to satisfy vegans and non-vegans alike. It’s also highly adaptable: swap in seasonal vegetables, adjust the spice level to your taste, or double the sauce to drizzle over rice or grain bowls later in the week.

Whether you’re craving a quick weeknight dinner or want to impress guests with a vibrant, flavorful vegan meal, this Thai Chili Basil Stir Fry delivers on all fronts—bold, fresh, and ready in no time.

Thai Chili Basil Stir Fry with Rice Noodles & Tofu

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the Sauce:

• 2 tablespoons soy sauce

• 1 tablespoon maple syrup

• 1 tablespoon mirin

• 2 teaspoons tomato paste

• 1 teaspoon fresh ginger, grated

• 1 green onion, finely chopped (white and light green parts)

• 1 teaspoon rice vinegar

• 1 clove garlic, minced

• 1/4 teaspoon sea salt (or to taste)

• 1 teaspoon toasted sesame oil

• 1/2 teaspoon salt

For the Stir Fry:

• 16 oz rice noodles

• 1 block firm tofu, pressed and ripped into bite-sized pieces

• 1/4 cup Thai chili sauce

• 1 tablespoon lime juice

• 1 tablespoon neutral oil (avocado or canola)

• 1 jalapeño pepper, thinly sliced (remove seeds for less heat)

• 1 cup carrots, cut into rounds

• 1 cup snow peas, trimmed

• 1/3 cup fresh basil leaves

Instructions

1. Prepare the Rice Noodles

   • Cook or soak rice noodles according to package directions until just tender.

   • Drain and rinse with cold water to stop cooking. Set aside.

2. Make the Stir Fry Sauce

   • In a small bowl, whisk together soy sauce, maple syrup, mirin, tomato paste, ginger, green onion, rice vinegar, garlic, sea salt, and toasted sesame oil until smooth. Set aside.

3. Cook the Tofu

   • Heat 1/2 tablespoon neutral oil in a large skillet or wok over medium-high heat.

   • Add the ripped tofu pieces and cook, stirring occasionally, for 4–5 minutes until lightly golden.

   • Remove tofu from the pan and set aside.

4. Stir Fry the Vegetables

   • In the same pan, add the remaining 1/2 tablespoon oil, jalapeño, carrots, and snow peas.

   • Stir-fry for 2–3 minutes until vegetables are tender-crisp.

5. Combine Everything

   • Return the tofu to the pan.

   • Add the cooked noodles, Thai chili sauce, lime juice, and the homemade sauce.

   • Toss everything together, letting the sauce coat the noodles and veggies evenly.

6. Add Basil & Finish

   • Turn off the heat, add fresh basil leaves, and give everything a final toss.

   • Taste and adjust seasoning with extra lime or soy sauce if needed.

7. Serve

   • Plate hot, garnishing with extra green onion or sesame seeds if you like.

This Thai Chili Basil Stir Fry with Rice Noodles & Tofu is a perfect addition to any plant-based diet, offering a satisfying mix of protein-packed tofu, crisp vegetables, and aromatic herbs tossed in a flavorful homemade sauce. The balance of sweet, spicy, and tangy flavors makes this a go-to for anyone looking for easy vegan recipes that don’t compromise on taste or nutrition.

Because it comes together in under 40 minutes, it’s ideal for busy weeknights yet impressive enough for weekend dinners with friends. Plus, it’s endlessly customizable—switch up the veggies, turn up the spice, or prep the sauce ahead of time for a quick and healthy meal any night of the week.

For anyone exploring vegan recipes or simply looking to eat more vegetables, this dish proves that a plant-based diet can be vibrant, delicious, and deeply satisfying.