Recipe by cooking mama
"This is a vegetarian stir-fry dish using pasta, fresh vegetables and Asian ingredients."
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1 (8 ounce) package
creamy peanut butter
ground red pepper
red bell pepper, chopped
sugar snap peas
This recipe was excellent! (I did not add any honey, and I used splenda brown sugar and also I didn't have any sake, so I substituted rice wine vinegar.
I really didn't care for this too much -- way too sweet and I didn't even add the brown sugar. To be fair, I didn't have any sake, so maybe that would have made a difference. Sorry!
This recipe is quite delicious as is. I made this for the first time tonight for 4 people and doubled the recipe. We had at least 2-3 servings of leftovers! EVERYONE enjoyed it, even the finicky eaters!! I am not a fan of hot, spicy food, so I used only half the amount of the ground red pepper, but next time I will use the full amount. For more of an Asian taste, I would suggest substituting green onion in place of the regular onion that the recipe calls for and add crushed peanuts as a finishing touch! Otherwise, this recipe is AWESOME and I will definitely make again in the near future!!!! The peanut sauce is PERFECT as is. It's smooth, thick and creamy and makes the dish quite filling.
Super tasty! If you like it saucy like me, add less noodles! Used whole wheat pasta as well, could not even taste the difference. I doubled the recipe and added little more peanut butter than it called for and doubled the red pepper flakes, we love it spicy and sweet! If you like less sweet, add less brown sugar and honey than what it calls for. I added 3 thin sliced chix breast as well. Cooked everything in my well seasoned wok, turned out perfect. Cooked Chicken before the veg's and cooked everything in peanut oil not veg oil. Did not add the Sake but added a couple of tbs of rice wine vinegar to counter the sweetness of honey and brown sugar.
I made this last night for dinner and it turned out wonderfully! I omitted the honey, and used wine instead of saki. To save time - and a pot - I microwaved the sauce for about two minutes to thicken and cook. This was exactly what I was in the mood for. A nice salty/sweet flavour and the sauce sticks well to the noodles. I added chicken to mine as well, and the flavours all melding beautifully. Love this, and will definitely make again.
If you like Thai peanut anything, look no further. This sauce is the bomb. Great over noodles or rice. Add chicken or shrimp if that's your thing. I left the red pepper out of the sauce and threw in chopped habeneros, jalapenos, and chiles from our garden (two each) with the stir fry. Perfect heat. Makes you sweat but doesn't burn as long as you core the peppers (no seeds or pulp from the center). The sauce is the winning part. No need for the Sake if you don't have it around.
Great taste! Based on other comments, I started out with only 1 Tbs of honey and 1 Tbs of brown sugar. Very happy with the result. Also, didn't have the sake but I everyone loved the flavor without this addition. I will definitely make this again. Thank you cooking mama.
I looooooove this recipe, though since I use allll natural ingrediants (meaning I have to chop everything), it takes me a good hour and a half to two hours to make...also because I'm pretty slow still. :-) Per other reviews, I omitted the honey, and I have no idea where to get sake in Mexico, so I don't add that either. My American and Canadian friends love it, my Mexican friends aren't quite as impressed...spicy and sweet I don't think goes well with the Mexican pallet...they're more into spicy and salty, or spicy and tart. Anyway, this is my absolute favorite thing to make, when I have the time.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Peanut Noodle Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 181
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