1. Recipes

How to Make Thai Peanut Noodle Stir-Fry - A Step-by-Step Guide

Thai Peanut Noodle Stir-Fry is a flavorful and satisfying dish that combines the vibrant flavors of Thai cuisine with the comfort of a classic stir-fry. This recipe is a perfect combination of spicy, savory, and slightly sweet, all mixed together with tender noodles and fresh vegetables. Whether you are a fan of Thai food or simply looking for a delicious and easy-to-make meal, this dish is sure to become a new favorite in your recipe rotation.

The star ingredient in this dish is the ...

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Ingredients

  • 1 (8 ounce) package uncooked spaghetti
  • 1 tablespoon cornstarch
  • 1 cup vegetable broth
  • ⅓ cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground red pepper
  • 2 tablespoons sake
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 cup broccoli florets
  • 1 cup carrots, sliced
  • ½ cup red bell pepper, chopped
  • ½ cup sugar snap peas

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
  • Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.

    • Nutrition

    587 cal.

    • Total Fat: 20g
    • Saturated Fat: 4g
    • Sodium: 930mg
    • Total Carbohydrate: 87g
    • Dietary Fiber: 7g
    • Total Sugars: 33g
    • Protein: 16g
    • Vitamin C: 53mg
    • Calcium: 87mg
    • Iron: 4mg
    • Potassium: 622mg

    Categories

    Thai recipes
    Peanut recipes
    Main recipes
    Stir-fry recipes