THAI PEANUT NOODLE STIR-FRY
This is a vegetarian stir-fry dish using pasta, fresh vegetables and Asian ingredients.
Provided by cooking mama
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 587.4 calories, Carbohydrate 87.1 g, Fat 20.2 g, Fiber 7 g, Protein 16.2 g, SaturatedFat 3.7 g, Sodium 930 mg, Sugar 32.7 g
THAI PEANUT STIR-FRY SAUCE
Make and share this Thai Peanut Stir-Fry Sauce recipe from Food.com.
Provided by karen in TN
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.).
- Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly.
THAI PEANUT STIR FRY SAUCE
This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.
Provided by Bonnie Gertz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.1 g, Fat 4.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 492.1 mg, Sugar 4.3 g
THAI BEEF STIR-FRY
A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.
Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.
THAI SATAY STIR-FRY
Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Supper
Time 5m
Number Of Ingredients 9
Steps:
- Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
- Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
- Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.
Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium
THAI PEANUT BUTTER STIRFRY
This black bean stir fry is delicious and the sauce is amazing! Not spicy, so great dinner option for the whole family.
Provided by vickyram
Time 20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat your large skillet or wok over medium/high heat. First add the carrots and cabbage as they take the longest to cook. Meanwhile, make the sauce. Put all the sauce ingredients into a blender, food processor, or if you don't have one, whisk it all together in a bowl. Then add in the other veggies (red pepper & snap peas) to the stir fry. Add in 2-3 Tbsp of the peanut sauce to the stir fry. Reserve the rest to drizzle over each serving. Once the veggies are cooked to your liking (I like mine still a bit crisp), add in the rinsed black beans and toss until coated. Serve over any grain or noodle and drizzle the rest of the sauce over each serving.
- Heat your large skillet or wok over medium/high heat.
- Spray with cooking spray.
- Meanwhile, make the sauce. Put all the sauce ingredients into a blender, food processor, or if you don't have one, whisk it all together in a bowl.
- Add in 2-3 Tbsp of the peanut sauce to the stir fry. Reserve the rest to drizzle over each serving.
- Serve over any grain or noodle and drizzle the rest of the sauce over each serving.
THAI PEANUT BUTTER BEEF STIR-FRY
A blend of peanut butter and soy sauce adds the distinctive flavors of Thai cuisine to this easy beef stir-fry.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add meat; cook and stir 4 to 5 min. or until done.
- Add vegetables and water; stir. Bring to boil. Stir in rice; cover. Simmer on medium-low heat 5 min. Meanwhile, mix peanut butter, soy sauce and hot pepper sauce until blended.
- Add peanut butter mixture to meat mixture; mix well.
Nutrition Facts : Calories 540, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 850 mg, Carbohydrate 45 g, Fiber 6 g, Sugar 7 g, Protein 33 g
CONTEST-WINNING PEANUT CHICKEN STIR-FRY
Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
THAI-STYLE VEGETABLE STIR-FRY
Can be served as a vegetable meal or a nice side dish to go with other Thai entrees. You can add tofu chunks to this if you like!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Place oil in wok or large skillet and turn fire over medium high heat; add garlic and cook until fragrance starts to release- do not burn.
- Add peas, carrots, mushrooms, bean sprouts, and fish sauce.
- Steam-fry over heat until vegetables start to get tender, about 10-15 minutes (I forgot exactly how long, but I remember the peas were taking a bit of time).
- The fish sauce and the liquid exuded from the mushrooms should be plenty of liquid as it was for me.
- If not, add a tbsp.
- of water or fish sauce to the pan to finish cooking, but don't get too heavy or it won't have time to cook out.
- Add the sambal oelek, the basil and the lemongrass, the chilies, and stir well.
- Beware of the odors coming from the pan; the peppers may get you in the eyes.
- When the basil and lemongrass have wilted and heated through, add the peanut butter, which should have a mixable consistancy.
- Stir that in and heat through.
- Squeeze the lime over all, (watching out for seeds), mix well, and serve.
- Serve with rice.
Nutrition Facts : Calories 471.4, Fat 19.5, SaturatedFat 3.6, Sodium 4435.6, Carbohydrate 67.2, Fiber 19.4, Sugar 30, Protein 21.8
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