Thai Peanut Noodle Stir Fry
Broccoli, sugar snap peas, snow peas, and noodles covered in a Thai-inspired peanut and lime sauce. This quick and easy (vegan!) Thai Peanut Noodle Stir Fry contains all the best flavors in one bowl.
We’re not big pasta eaters in this house. Nothing against pasta or anything; we just don’t eat a lot of carb-based dinners.
We try to eat healthy at mealtime so we can save room to taste test all these desserts!
And yet when I first saw stumbled across this recipe by Ellie Krieger, I knew I had to make it immediately.
It has my favorite Thai-inspired flavors: peanut and lime. And it also includes some of my favorite vegetables: broccoli, sugar snap peas, and snow peas.
It’s vegetable-heavy, which we love, and covered with the most delicious peanut sauce. It’s like the ultimate comfort food, just loaded with bright green steamed veggies. Comfort food AND fresh vegetables? Win-win!
Healthy Homemade Thai Food
We’ll turn a blind eye to the (whole wheat) pasta, deal? I mean, this Thai peanut noodle stir fry is vegan, and vegan means it has to be healthy, right?!
(Never mind the growing popularity of vegan donuts.)
Just look at that big, fresh pile of veggies on top. Total health food here, folks.
This did not disappoint in the least. The Thai flavors are delicious, but the big pile of stir-fried veggies keeps the dish light and fresh.
Do you ever feel like Americanized Thai food is just too much because it’s so heavy and carby and yet you can’t stop eating because it’s so good? I’m looking at you, pad thai.
No, just me with the lack of impulse control? Darn. Either way, you don’t have to worry about that here, because of the heaping pile of veggies. It’s all the carby goodness, with lots of veggies, too!
We’re going liberal with the definition of Thai food — it’s more like an Asian-inspired peanut sauce.
Soy sauce, ginger, rice vinegar, and lime are blended together with peanut butter and crushed red pepper for a smooth, creamy, dairy-free sauce.
The noodles and sauce are A++ and perfectly balanced with that giant pile of fresh vegetables that I always miss if we order Thai noodle dishes.
Easy Weeknight Stir Fry Dinner
And the very best part? Like most stir-fries (stir frys?) this Thai peanut noodle stir fry comes together in a snap.
It’s quick, it’s easy, and it’s delicious. In other words, a perfect weeknight meal.
The longest part is waiting for the water to boil to cook the pasta! Everything else can be done while the water heats and the pasta cooks.
We’re going to toast some peanuts (5 minutes).
Then we’ll saute/steam the vegetables until everything is snap-tender (another 5ish minutes). Don’t want to sautee them in a pan? Steam them in the microwave as another option.
While we’re talking about steaming vegetables, have you ever wondered why broccoli turns such a beautiful bright green when it’s sauteed or steamed? It’s time for my favorite subject… kitchen chemistry!
Vegetables like broccoli are bright green from chlorophyll-containing chloroplasts. When vegetables are raw, gas fills empty spaces between the plants cells, which leads to a dull, dark green color. As the vegetables are cooked, the air pockets expand and eventually break open, making the bright green color of the chloroplasts shine through. If cooked too long, however, the chlorophyll leaches out of the vegetables and the vegetables will start to become grayish-yellow.
The sauce is made in the blender and takes as much time as it takes to dump in some ingredients and push the blend button (less than 5 minutes).
Then, as soon as your pasta is done cooking, toss it with the sauce, pile your vegetables on top, and sprinkle on some toasted peanuts.
Dinner is served!
Tips and Tricks for the Best Thai Peanut Noodle Stir Fry
- Substitute your favorite vegetables! This recipe calls for broccoli, sugar snap peas, and snow peas, but I’ve made variations with all sorts of vegetables. Thinly sliced carrots, strips of bell pepper, and edamame are all delicious additions.
- If you like things spicy, add more crushed pepper. A quarter teaspoon is a good starting point but double (or even triple) if you like things hot.
- Make a gluten-free version of Thai peanut noodle stir fry! Use your favorite gluten-free pasta and replace the soy sauce with gluten-free tamari soy sauce.
- Stir fry is best enjoyed immediately after making, as reheating the vegetables makes them softer, losing the crisp texture. Leftovers can be stored in the refrigerator for up to 3 days; microwave to warm or eat cold.
More Easy Weeknight Dinners
- Mediterranean Tuna Salad
- Coconut Braised Chickpeas and Spinach
- Vegan Curried Lentil Soup
- Quinoa Cakes with Poached Eggs
- Sweet Potato Kale Chickpea Bowl
- All Dinner Recipes »
Thai Peanut Noodle Stir Fry
Broccoli, sugar snap peas, snow peas, and noodles covered in a Thai-inspired peanut and lime sauce.
- 12 ounces whole wheat linguine
- 1/2 cup peanuts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 2 cups sugar snap peas
- 2 cups snow peas
- 1/2 cup water, divided
- 1/2 cup peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/2 tablespoon lime zest
- juice from one lime
- 1 scallion, chopped
- 3/4-inch piece fresh ginger, peeled and grated
- 2 tablespoons firmly packed brown sugar
- 1/4 teaspoon red pepper flakes
- Cook the pasta. Cook pasta according to package directions. When done, drain and set aside.
- Toast the peanuts. While the water for the pasta boils, toast the peanuts in a dry skillet over medium-high heat until fragrant, approximately 5 minutes, stirring frequently. Set aside to cool.
- Saute the vegetables. While pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the broccoli, snow peas, and sugar snap peas and cook until the broccoli is bright green, about 3 minutes. Add in 1/4 cup water and salt to taste, continuing to cook until vegetables are snap-tender. Remove from heat and drain any excess water.
- Make the sauce. Puree the peanut butter, soy sauce, remaining 1/4 cup water, vinegar, lime juice, lime zest, scallion, ginger, brown sugar, and red pepper flakes in a food processor blender until smooth. Coarsely chop the cooled peanuts.
- Combine the pasta, sauce, and vegetables. Immediately before serving, toss the pasta with the 3/4ths of the peanut sauce. Drizzle the vegetables with the remaining sauce. Divide the pasta into bowls and top each serving with vegetables and a sprinkle of chopped peanuts.
- Vegetables can be substituted for your other favorites -- thinly sliced carrots, strips of bell peppers, and edamame all work very well.
- Add more crushed pepper if you prefer a spicier sauce.
- To make a gluten free version, use your favorite gluten free pasta and replace the soy sauce with gluten free tamari soy sauce.
Stir fry is best enjoyed immediately after making, as the vegetables become softer with reheating. Leftovers can be stored in the refrigerator for up to 3 days; microwave to warm or eat cold.
Adapted from The Food You Crave by Ellie Krieger
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Nutrition Information:Yield: 6
Amount Per Serving: Calories: 488Total Fat: 22.4gCarbohydrates: 59.6gProtein: 20g