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Thai Peanut Noodle Stir Fry's picture
  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)

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: 
Main Dish
Stir Fried

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2636 Calories from Fat 658

% Daily Value*

Total Fat 81 g125%

Saturated Fat 12.7 g63.5%

Trans Fat 0 g

Cholesterol 133.4 mg44.5%

Sodium 2722.7 mg113.4%

Total Carbohydrates 389 g129.7%

Dietary Fiber 35.8 g143.3%

Sugars 81.8 g

Protein 102 g203.8%

Vitamin A 6% Vitamin C 12.2%

Calcium 20.9% Iron 69.4%

*Based on a 2000 Calorie diet

Thai Peanut Noodle Stir Fry Recipe