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 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 meal time 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.
We’ll turn a blind eye to the 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 that lack of impulse control? Darn. Either way, you don’t have to worry about that here, because of the big heaping pile of veggies.
The noodles and the sauce are A++, but perfectly balanced with the fresh vegetables that I always miss if we order in pad thai.
And the very best part? Like most stir fries, this Thai peanut noodle stir fry comes together in a snap. It’s easy, it’s quick, and it’s delicious. In other words, a perfect weeknight meal.
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
- 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 peanuts
- 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
- Toast the peanuts in a dry skillet over medium-high heat until fragrant, approximately 5 minutes, stirring frequently. Set aside to cool.
- Cook pasta according to package directions. Drain and rinse under cold running water, set aside.
- 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.
- 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.
- Immediately before serving, toss the pasta with the peanut sauce. Divide into bowls and top each serving with vegetables and a sprinkle of chopped peanuts,
Adapted from The Food You Crave by Ellie Krieger