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Thai Peanut Noodle Stir-Fry (Easy & Flavor-Packed)
This Thai Peanut Noodle Stir-Fry is the perfect combination of creamy, savory, and slightly sweet with just a touch of spice. Loaded with fresh vegetables, tossed in a rich homemade peanut sauce, and served over noodles, it’s a satisfying vegetarian meal you’ll want to make again and again.
With just 35 minutes from start to finish, this one-pan dish is ideal for quick weeknight dinners, meal prep, or a meatless Monday favorite. Even better? It uses pantry staples and can be easily customized with your favorite veggies.
Thai Peanut Noodles Recipe
Guiseppe
4
15 minutes
20 minutes
587
Asian
Main Course
Whether you're vegan, vegetarian, or just craving a delicious noodle dish, this Thai Peanut Noodle Stir-Fry is a crowd-pleasing favorite that’s both nourishing and crave-worthy. Serve it hot for dinner or pack it for lunch—either way, this dish delivers flavor in every bite.
Want more Asian-inspired recipes or quick vegetarian dinners? Let me know and I’ll build a custom meal plan for you!
Ingredients
- 8 oz Spaghetti (uncooked)
- 1 tbsp Cornstarch
- 1 cup Vegetable Broth
- ⅓ cup Creamy Peanut Butter
- 3 tbsp Soy Sauce
- 3 tbsp Honey
- 3 tbsp Brown Sugar
- 1 tsp Sesame Oil
- 1 tsp Ground Ginger
- ¼ tsp Red Pepper (ground)
- 2 tbsp Sake (optional)
- 2 tbsp Vegetable Oil
- 2 cloves Garlic (minced)
- 1 Onion (chopped)
- 1 cup Broccoli Florets
- 1 cup Carrots (sliced)
- ½ cup Red Bell pepper (chopped)
- ½ cup Sugar Snap Peas
Directions
Cook the Pasta. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Make the Peanut Sauce. In a medium bowl, whisk cornstarch into vegetable broth until smooth. Add peanut butter, soy sauce, honey, brown sugar, sesame oil, ginger, and red pepper. Simmer over medium heat until thickened (about 5 minutes). Stir in sake, if using, and keep warm.
Cook the Veggies. Heat vegetable oil in a large skillet or wok over medium heat. Add garlic and onion and sauté for 5 minutes. Add broccoli, carrots, red bell pepper, and sugar snap peas. Cover and steam for another 5 minutes, or until tender-crisp.
Combine and Serve. Toss the cooked noodles and peanut sauce into the skillet with the vegetables. Mix well to coat everything evenly. Serve hot, garnished with sesame seeds, lime wedges, or chopped peanuts if desired."