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Thai Peanut Noodle Stir Fry

Chef.at.Home's picture
Ingredients
  Chicken broth 1 Cup (16 tbs) (Or Low Sodium Broth)
  Dijon mustard 1⁄2 Cup (8 tbs) (Grey Poupon)
  Creamy peanut butter 1⁄3 Cup (5.33 tbs)
  Firmly packed light brown sugar 3 Tablespoon
  Soy sauce 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Minced fresh ginger 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Cut up vegetables 4 Cup (64 tbs) (Red Bell Pepper, Carrot, Mushrooms, Green Onions, Pea Pods)
  Vegetable oil 1 Tablespoon
  Linguine 1 Pound, cooked
  Chopped peanuts 2 Tablespoon (For Garnish)
  Chopped scallions 2 Tablespoon (For Garnish)
Directions

In medium saucepan, combine chicken broth, mustard, peanut butter, sugar, soy sauce, garlic, ginger and cornstarch.
Cook over medium heat until mixture thickens and begins to boil; reduce heat and keep warm.
In large skillet, over medium-high heat, saute vegetables in oil until tender, about 5 minutes.
In large serving bowl, combine hot cooked pasta, vegetables and peanut sauce, tossing until well coated.
Garnish with chopped peanuts and scallion brushes.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Peanut

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