Thai Peanut Noodle Stir-Fry Recipe

Name: Thai Peanut Noodle Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package uncooked spaghetti; 1 tablespoon cornstarch; 1 cup vegetable broth; 1/3 cup creamy peanut butter; 3 tablespoons soy sauce; 3 tablespoons honey; 3 tablespoons brown sugar; 1 teaspoon sesame oil; 1 teaspoon ground ginger; 1/4 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; 1/2 cup red bell pepper, chopped; 1/2 cup sugar snap peas

Servings: persons

1 (8 ounce) package uncooked spaghetti
1 tablespoon cornstarch
1 cup vegetable broth
1/3 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons brown sugar
1 teaspoon sesame oil
1 teaspoon ground ginger
1/4 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
1/2 cup red bell pepper, chopped
1/2 cup sugar snap peas

1
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.
2
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.
3
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.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (8 ounce) package uncooked spaghetti, 1 tablespoon cornstarch, 1 cup vegetable broth, 1/3 cup creamy peanut butter, and more.

Yes, Thai Peanut Noodle Stir-Fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Peanut Noodle Stir-Fry

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