Best 8 Thai Peanut Noodle Stir Fry Recipes

THAI PEANUT NOODLE STIR FRY

Steps:

• Fill a pot half way with water, cover with a lid, and heat at high heat until boiling. While the water is heating up, pre-heat a frying pan or wok by placing it on an element at medium heat with about a teaspoon of oil (olive oil or sesame oil work well).
• While the water and frying pan are heating up, wash and dice or chop the vegetables (you can use the vegetables listed here, or modify to taste). Fresh or frozen vegetables work well. They should be chopped to bite size pieces. Keep the vegetables in separate piles (one pile of onions, one pile of carrots, etc.).
• By the time the vegetables are ready to cook, the pan should be hot enough. Watch for the oil to start to smoke a bit - this means the pan is hot. When the water is boiling, add the noodles. This will probably occur part way through the stir frying process. Set a timer for the time indicated on the package (usually around 7 or 8 minutes), and then drain the noodles when they are finished cooking. I like to rinse the noodles to keep them from sticking together by running hot water over them while they are draining in a strainer. Keep them in a strainer and place it over the pot they were just cooked in to catch any remaining water. Set aside until the vegetables are finished cooking.
• Stir fry the vegetables until tender-crisp. If using frozen vegetables, add them all to the pan and keep stirring until they are hot. This should only take about 5 minutes.If using fresh vegetables, it will take about 8 - 10 minutes to cook them. Start by adding the onions and carrots to the hot pan. Stir frequently (every 30 seconds or more) for about 3 minutes, and then add peppers. Keep stirring frequently for 3 minutes, and then add broccoli. Cover the pan with a lid for 2 minutes. During this 2 minutes, make the sauce (see below). At the end of the 2 minutes, the broccoli should be bright green.
• Add all the sauce ingredients to a bowl and whisk together until combined, or add the ingredients to a blender and blend for 5 seconds.Remove the lid of the frying pan and stir the vegetables thoroughly. Turn the heat down to simmer, and pour the sauce mixture over the vegetables. Stir the vegetables and sauce until the sauce is thick and bubbly.
• Add the noodles to the frying pan with the vegetables and sauce, and stir thoroughly until everything is mixed together and evenly covered with sauce.
• Top with peanuts and serve.

THAI PEANUT NOODLE STIR-FRY

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.

THAI PEANUT NOODLE STIR FRY

Steps:

• Season chicken with salt and pepper. Cook on a medium-high grill pan or grill for 4 minutes per side until the chicken reaches 165 degrees.
• Allow the chicken to cool. Chop into bite-sized pieces.
• Whisk together Thai peanut sauce, Bangkok sauce, chicken broth, and peanut butter. Taste and adjust - more peanut butter will cut any heat in the Bangkok sauce.
• Heat a large saute pan over high heat and add about a Tablespoon vegetable until it's shimmering. Add the veggies - waterchestnuts, snow peas, bell pepper, onion and carrots - to the pan. Stir fry veggies until they are tender crisp and develop a little browning.
• Reduce heat to medium. Add in the noodles, discarding any seasoning package if it came with the noodles. Mix together noodles & veggies.
• Pour over the peanut sauce mixture.
• Add the chicken.
• Stir together and allow to cook a couple minutes to heat through.
• Serve with chopped peanuts on top.
• To Freeze: Stop before adding peanuts. Transfer to a freezer to oven container (I love disposable aluminum pans), cover with tinfoil. I like to add the peanuts in a small plastic bag and cover with another layer of tinfoil to keep it all together.
• Thaw in the fridge overnight. Bake at 375 for 30-45 minutes, depending on the size of your pan.

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

THAI BEEF STIR-FRY

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.

THAI SATAY STIR-FRY

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.

CONTEST-WINNING PEANUT CHICKEN STIR-FRY

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.

THAI PEANUT NOODLE STIR-FRY

Steps:

• In medium saucepan, combine chicken broth, mustard, peanut butter, sugar, soy sauce, garlic, ginger and cornstarch.
• Cook over medium heat until mixture thickens and begins to boil.
• Reduce heat and keep warm.
• In large skillet, over medium high heat, saute vegetables in oil until tender about 5 minutes.
• In large serving bowl, combine hot cooked pasta, vegetables and peanut sauce, tossing until well coated.
• Garnish with chopped peanuts and scallion brushes.
• Serve immediately.