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Thai Peanut Noodle Stir-Fry

Thai Peanut Noodle Stir-Fry

cooking mama

"This is a vegetarian stir-fry dish using pasta, fresh vegetables and Asian ingredients."
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35 m servings 587 cals
Serving size has been adjusted!
Original recipe yields 4 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 76
  1. 113 Ratings

Most helpful positive review

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

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!

Most helpful
Most positive
Least positive

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.

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 fini...

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...

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 ...

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 thre...

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 w...

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...

Very very good ! I suggest that you guys forget the spaghetti.I used fresh udon noodles instead , so it tasted more authentic. Also I increased the ginger to 1.5 tbsp and omitted the broccoli....

Love the concept and as written (minus the sake) was good; however, it was a little on the sweet side for me and not that spicy. So next time I'll play around with those aspects and get a 5 sta...

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