Thai Peanut Vegetable Stir Fry Recipe
This is not your average stir fry—it’s a peanutty, saucy, flavor-packed masterpiece. Crunchy veggies meet a creamy, slightly spicy peanut sauce that clings to every bite. It’s the perfect mix of rich, savory, and fresh. Bonus? It’s ready in under 30 minutes, so no need to babysit the stove. Serve it over rice or noodles, and you’ve got a better-than-takeout meal. Plus, it’s packed with plant-based protein and fiber, so you can feel fancy and healthy. Grab your wok, because this dish is about to make your kitchen smell like a Thai restaurant—minus the delivery fee.
Thai Peanut Vegetable Stir Fry Recipe
A colorful, crunchy vegetable stir fry tossed in a creamy Thai peanut sauce. Quick, flavorful, and perfect for busy weeknights.
Ingredients
Method
- Whisk peanut butter, soy sauce, maple syrup, lime juice, red pepper flakes, and water in a bowl. Set aside.
- Heat sesame oil in a wok over medium-high heat.
- Sauté garlic and ginger for 30 seconds until fragrant.
- Add bell pepper, broccoli, zucchini, carrot, and snap peas. Stir-fry for 5–6 minutes until tender but crisp.
- Pour peanut sauce over the vegetables and toss until evenly coated.
- Cook for another 2 minutes, allowing the sauce to thicken slightly.
- Serve immediately over jasmine rice or noodles.
- Garnish with peanuts, sesame seeds, and cilantro. Enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Vitamin A: 50%
- Vitamin C: 60%
- Iron: 15%
- Magnesium: 20%
- Folate: 18%
Pro Tips for the Best Stir Fry
- Use crunchy peanut butter for added texture.
- Adjust spice level with more or less red pepper flakes.
- Swap rice for quinoa for extra protein.
