Thai Peanut Noodle Stir-Fry

A spicy peanut butter sauce coats steamed broccoli, carrots, and snap peas in this Thai-inspired spaghetti dish.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 587 Calories

Ingredients

• 1 teaspoon ground ginger
• 3 tablespoons honey
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 tablespoons brown sugar
• ⅓ cup creamy peanut butter
• ½ cup red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup vegetable broth
• 1 teaspoon sesame oil
• 3 tablespoons soy sauce
• 1 (8 ounce) package uncooked spaghetti
• ¼ teaspoon ground red pepper
• 2 tablespoons sake
• ½ cup sugar snap peas
• 1 cup carrots, sliced

Recipe Instructions

Step 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.

Step 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.

Step 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.