Looking for a quick, nutritious, and incredibly flavorful weeknight dinner? This Thai Peanut Veggie Stir-Fry has become my go-to recipe when I want something satisfying yet healthy. The combination of crisp vegetables and a rich, creamy peanut sauce creates an irresistible dish that comes together in just minutes.
Ingredients
For the Peanut Sauce:
- ½ cup natural peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- ¼ cup warm water
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 2 carrots, julienned
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 2 cups cooked rice or rice noodles
- Chopped peanuts and green onions for garnish
Instructions
- Whisk together all sauce ingredients in a bowl until smooth. If the sauce seems too thick, add more warm water, one tablespoon at a time.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add broccoli and carrots first, stir-frying for 2-3 minutes.
- Add bell peppers and mushrooms, cooking for another 2 minutes.
- Toss in snap peas and cook for 1 minute more – they should stay crisp.
- Pour in the peanut sauce and stir to coat all vegetables evenly.
- Serve hot over rice or noodles, garnished with crushed peanuts and green onions.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- For the best texture, don’t overcook the vegetables – they should remain slightly crisp.
- Natural peanut butter works best as it doesn’t contain added sugars that could make the sauce too sweet.
- Make the sauce ahead of time to let the flavors develop – it keeps well in the fridge for up to 5 days.
- For extra protein, add tofu, chicken, or shrimp.
- If you’re gluten-free, substitute tamari for soy sauce.
- The vegetables listed are suggestions – feel free to use whatever you have in your fridge.
- For a spicier version, add sriracha or red pepper flakes to the sauce.
This Thai Peanut Veggie Stir-Fry is endlessly customizable and perfect for using up leftover vegetables. The homemade peanut sauce is what really makes this dish special – you’ll find yourself wanting to put it on everything!
Thai Peanut Veggie Stir-Fry
This Thai Peanut Veggie Stir-Fry has become my go-to recipe when I want something satisfying yet healthy. The combination of crisp vegetables and a rich, creamy peanut sauce creates an irresistible dish that comes together in just minutes.
Ingredients
- ½ cup natural peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic minced
- ¼ cup warm water
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 2 cups broccoli florets
- 2 carrots julienned
- 1 cup snap peas
- 1 cup mushrooms sliced
- 2 cups cooked rice or rice noodles
- Chopped peanuts and green onions for garnish
Instructions
- Whisk together all sauce ingredients in a bowl until smooth. If the sauce seems too thick, add more warm water, one tablespoon at a time.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add broccoli and carrots first, stir-frying for 2-3 minutes.
- Add bell peppers and mushrooms, cooking for another 2 minutes.
- Toss in snap peas and cook for 1 minute more - they should stay crisp.
- Pour in the peanut sauce and stir to coat all vegetables evenly.
- Serve hot over rice or noodles, garnished with crushed peanuts and green onions.
