Thai Peanut Noodle Stir-Fry
Description
A spicy peanut butter sauce coats steamed broccoli, carrots, and snap peas in this Thai-inspired spaghetti dish.
Ingredients
•
1 (8 ounce) package uncooked spaghetti
•
1 tablespoon cornstarch
•
1 cup vegetable broth
•
1/3 cup creamy peanut butter
•
3 tablespoons soy sauce
•
3 tablespoons honey
•
3 tablespoons brown sugar
•
1 teaspoon sesame oil
•
1 teaspoon ground ginger
•
1/4 teaspoon ground red pepper
•
2 tablespoons sake
•
2 tablespoons vegetable oil
•
2 cloves garlic, minced
•
1 onion, chopped
•
1 cup broccoli florets
•
1 cup carrots, sliced
•
1/2 cup red bell pepper, chopped
•
1/2 cup sugar snap peas
Directions
1
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.
2
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.
3
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.