Thai Peanut Noodle Stir-Fry
Halve the chilli and scoop out the seeds and white pith.
Recipe Summary Thai Peanut Noodle Stir-Fry
This is a vegetarian stir-fry dish using pasta, fresh vegetables and Asian ingredients.Ingredients | Peanut Butter Noodle Stir Fry1 (8 ounce) package uncooked spaghetti1 tablespoon cornstarch1 cup vegetable broth⅓ cup creamy peanut butter3 tablespoons soy sauce3 tablespoons honey3 tablespoons brown sugar1 teaspoon sesame oil1 teaspoon ground ginger¼ teaspoon ground red pepper2 tablespoons sake2 tablespoons vegetable oil2 cloves garlic, minced1 onion, chopped1 cup broccoli florets1 cup carrots, sliced½ cup red bell pepper, chopped½ cup sugar snap peasDirectionsFill 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.Info | Peanut Butter Noodle Stir Fryprep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings
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