Thai Stir Fry Recipe

Thai Stir Fry Recipe

Serves 3
Prep time 1 hour
Cook time 45 minutes
Total time 1 hour, 45 minutes
Our Thai Stir Fry Recipe sounds exotic, but it taste great and is easy to make. A great combination! This recipe calls for a very tasty ingredient, Walnut Butter. It is very easy to make, see link below, but it does have a lot of fat, mostly non-saturated.


  • 3 tablespoons Walnut Butter
  • 1/2 cup Boiling Water
  • 3 Medium Carrots
  • 1 Large Onion (chopped)
  • 1 teaspoon Garlic Powder
  • 5 Medium Mushrooms (chopped)
  • 3 servings Soba Noodles ((see package))
  • 1 teaspoon Curry Powder
  • 1 tablespoon Braggs or Low Sodium Tamari
  • 1 cup Lite Coconut Milk
  • 6oz Extra Firm Tofu
  • 1 teaspoon Ginger Powder
  • 6 cups Collard Greens
  • 2 teaspoons Smoked Paprika (deveined and chopped)
  • 1/2 cup Pineapple (chopped)


Soba noodles are a great protein source and are very quick. Usually soba noodles come in little wrapped bunches. I use one bunch per person. Braggs Liquid Aminos is a flavoring akin to soy sauce. It is what I use because people with food sensitivities have tolerate it better than soy sauce. Also, there is no added sodium in it but it delivers great flavor.


Step 1. Thai Sauce Preparation: In a small glass bowl, whisk the walnut butter and hot water. Whisk in the tamari and spices. Add coconut milk. Put on lid to keep warm.
Step 2. Soba Noodles Preparation: In a medium sauce pan, heat 4 cups of water to a boil. Place noodles in pan and stir. Noodles should begin to soften and slide into water. Check the package for the appropriate cooking time. It is usually 3 minutes. Ounce soft, drain noodles into a colander. Put the noodles back into sauce pan with the lid on to keep warm.
Step 3. Tofu Preparation: Heat skillet. Once hot, add cubed tofu and fry until lite brown. You may want to add a little non-fat olive oil spray to keep tofu from sticking.
Step 4. Vegetable Preparation: In a large DRY skillet, heat until drops of water dances when sprinkled onto pan. Sear the onions, carrots and tofu for 3 minutes. Use spatula or shake pan back and forth to keep vegetables from burning. Add mushrooms. Add water to pan if needed, a tablespoon at a time. Add the collard greens and 1/2 cup of water. Turn down heat. Put lid on the skillet and steam for approximately 2-3 minutes.
Step 5. Add sauce to vegetables and tofu mixture and stir to distribute.
Step 6. Divide noodles into large bowls and top with vegetable mixture. Garnish with pineapple chunks.