Name: Thai Peanut Noodle Stir Fry
Ingredients: 1 cup chicken broth or low-sodium chicken broth; 1/2 cup Dijon mustard (preferably Grey Poupon); 1/3 cup creamy peanut butter; 3 tablespoon firmly packed light brown sugar; 1 clove garlic, crushed; 1/2 teaspoon minced fresh ginger; 1 tablespoon cornstarch; 4 cup vegetables, cut up (red bell pepper, carrots, mushrooms, green onions, pea pods); 1 tablespoon vegetable oil; 1 pound linguine, cooked; Chopped peanuts and scallion brushes for garnish

Thai Peanut Noodle Stir Fry

4 Comments

Thai peanut noodles are creamy and delicious. These make the perfect side dish, snack or main course. Try adding your favorite protein like chicken or beef.

Ingredients

1 cup chicken broth or low-sodium chicken broth
1/2 cup Dijon mustard (preferably Grey Poupon)
1/3 cup creamy peanut butter
3 tablespoons firmly packed light brown sugar
1 clove garlic, crushed
1/2 teaspoon minced fresh ginger
1 tablespoon cornstarch
4 cups vegetables, cut up (red bell pepper, carrots, mushrooms, green onions, pea pods)
1 tablespoon vegetable oil
1 pound linguine, cooked
Chopped peanuts and scallion brushes for garnish

Instructions

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.

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Julia L

Nov 11, 2010

Thanks for the feedback! It's great to know our readers are trying out recipes and making them their own. Keep commenting on recipes - we love hearing from you. Have a great day!

Jeff Gordon

Nov 03, 2010

Very good start that said I recommend INCREASING the peanut butter by about a third and DECREASING the mustard by about a third I also recommend using sesame oil untoasted unrefined as the Vegetable Oil and adding a dash of TOASTED sesame oil to the stir fry veggies and the peanut mustard sauce Fresh ginger is KEY and I added a good bit of crushed red pepper to mine as well With regards to the unspecified soy sauce amount I recommend about c of LOW SODIUM soy sauce so you can get the soy sauce flavor and don't have to stop when the dish gets too salty For veggies--I used what I had thin-sliced red green and orange bell pepper slivered baby carrots coarse-diced yellow onion sliced green to garnish sliced both cremini mushrooms and celery added in that order for cook time preferences I tossed it all together with very…Read More lightly steamed broccoli AWESOME I recommend adding a little sesame oil both kinds as before to the noodles with salt of course while they cook then when done mins or so for linguine -- immediately remove to a collindar and spray lightly with cool water to stop cooking followed by a light tossing with oil to prevent sticking while you get the rest ready

Recipe Warrior

May 26, 2010

Add soy sauce to taste, as much or as little as you'd like depending on your soy sauce preferences.

Chef 7332357

May 26, 2010

How much soy sauce?