Thai Peanut Noodle Stir-Fry Recipe - Allrecipes.com
Thai Peanut Noodle Stir-Fry Recipe
  • READY IN 35 mins

Thai Peanut Noodle Stir-Fry

Recipe by  

"This is a vegetarian stir-fry dish using pasta, fresh vegetables and Asian ingredients."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2010

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.

 
Most Helpful Critical Review
Nov 11, 2011

Good. I liked all the vegetables. Next time I will cut the sugar and honey down to about a third, increase the red pepper and add some salt.

 
Feb 17, 2010

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.

 
Jul 14, 2011

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.

 
Mar 16, 2010

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.

 
Sep 27, 2011

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.

 
Sep 07, 2010

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.

 
Aug 04, 2011

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.

 

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Nutrition

  • Calories
  • 587 kcal
  • 29%
  • Carbohydrates
  • 87.1 g
  • 28%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 930 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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