Thai peanut noodle stir-fry
Satisfy your craving for bold flavors with this Thai Peanut Noodle Stir-Fry. Packed with vibrant vegetables, tender noodles, and a rich peanut sauce, this dish is a delicious fusion of Thai-inspired flavors that’s perfect for a flavorful lunch or dinner.
Ingredients:
For the peanut sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sriracha sauce (adjust to taste)
- 2-4 tablespoons water, as needed to thin the sauce
For the stir-fry:
- 8 oz rice noodles or spaghetti noodles
- 2 tablespoons vegetable oil
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup shredded cabbage
- 1/4 cup chopped green onions (scallions)
- 1/4 cup chopped fresh cilantro
- Crushed peanuts for garnish (optional)
- Lime wedges for serving
Instructions:
- Cook the rice noodles or spaghetti noodles according to the package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together all the ingredients for the peanut sauce until smooth. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced bell pepper, julienned carrot, broccoli florets, snap peas, and shredded cabbage to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.
- Add the cooked noodles to the skillet along with the prepared peanut sauce. Toss everything together until the noodles and vegetables are evenly coated in the sauce. Cook for an additional 1-2 minutes to heat through.
- Remove the skillet from the heat and stir in the chopped green onions and cilantro.
- Transfer the Thai Peanut Noodle Stir-Fry to serving plates or bowls. Garnish with crushed peanuts, if desired, and serve with lime wedges on the side.
