thai peanut noodle stir-fry

Ingredients

• Servings: 4
• 1 (8 ounce) package uncooked spaghetti
• 1 tablespoon cornstarch
• 1 cup vegetable broth
• 1/3 cup creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1/4 teaspoon ground red pepper
• 2 tablespoons
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1/2 cup red bell pepper, chopped
• 1/2 cup sugar snap peas

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• meanwhile, whisk the cornstarch into the vegetable broth until dissolved. whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. stir in the and keep warm.
• heat the vegetable oil in a large skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the broccoli, carrots, red bell pepper, and sugar snap peas. reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. toss the vegetables with the peanut sauce and pasta to serve.