Thai Peanut Noodle Stir-Fry

Name: Thai Peanut Noodle Stir-Fry
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 237 milliliters broccoli florets; 3 Tbsps brown sugar; 237 milliliters carrots, sliced; 1 Tbsp cornstarch; 79 milliliters creamy peanut butter; 2 cloves garlic, minced; 1 teaspoon ground ginger; 0 teaspoons ground red pepper; 3 Tbsps honey; 1 onion, chopped; 118 milliliters red bell pepper, chopped; 2 Tbsps sake; 1 teaspoon sesame oil; 3 Tbsps soy sauce; 227 grams package uncooked spaghetti; 118 milliliters sugar snap peas; 237 milliliters vegetable broth; 2 Tbsps vegetable oil

You can never have too many main course recipes, so give Thai Peanut Noodle Stir-Fry a try. One serving contains 564 calories, 16g of protein, and 20g of fat. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and vegetarian diet. It is a reasonably priced recipe for fans of Asian food. From preparation to the plate, this recipe takes around 35 minutes. A mixture of ground ginger, onion, honey, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Spaghetti

Pasta

Water

Equipment you will use

Pot

Drain well in a colander set in the sink.

Equipment you will use

Colander

Meanwhile, whisk the cornstarch into the vegetable broth until dissolved.

Ingredients you will need

Vegetable Broth

Corn Starch

Equipment you will use

Whisk

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.

Ingredients you will need

Ginger Powder

Peanut Butter

Brown Sugar

Red Pepper

Sesame Oil

Soy Sauce

Honey

Sake

Equipment you will use

Whisk

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.

Ingredients you will need

Red Pepper

Sugar Snap Peas

Vegetable Oil

Peanut Sauce

Vegetable

Broccoli

Carrot

Garlic

Onion

Pasta

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

237milliliters

broccoli florets 3Tbsps

brown sugar 237milliliters

carrots, sliced 1Tbsp

cornstarch 79milliliters

creamy peanut butter 2cloves

garlic, minced 1teaspoon

ground ginger 0teaspoons

ground red pepper 3Tbsps

honey 1

onion, chopped 118milliliters

red bell pepper, chopped 2Tbsps

sake 1teaspoon

sesame oil 3Tbsps

soy sauce 227grams

package uncooked spaghetti 118milliliters

sugar snap peas 237milliliters

vegetable broth 2Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try David & Nadia Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 36 dollars per bottle.