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
For the Stir Fry:
- 1 tbsp sesame oil
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 small zucchini sliced
- 1 carrot julienned
- ½ cup snap peas
- 2 cloves garlic minced
- 1 tsp grated ginger
For the Peanut Sauce:
- ¼ cup peanut butter creamy or crunchy
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- ½ tsp red pepper flakes optional
- ¼ cup water adjust for consistency
For Serving:
- 2 cups cooked jasmine rice or noodles
- 2 tbsp chopped peanuts
- 1 tbsp sesame seeds
- 2 tbsp chopped cilantro
Instructions
- 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.