Pin This vibrant Thai peanut vegetable stir-fry is my go-to answer for busy nights when I crave something fresh, colorful, and deeply satisfying. Creamy peanut sauce coats a rainbow of crisp-tender veggies in every bite. The bold flavors and quick cook time mean you can whip this up any night of the week for a restaurant-worthy meal at home.
The night I first tried this was one of those times when the fridge was nearly empty except for a few colorful vegetables and half a jar of peanut butter. Now even my pickiest eater asks for Thai peanut stir-fry on repeat.
Ingredients
- Red bell pepper: Brings sweetness and vibrant color. Choose glossy firm peppers for best texture
- Yellow bell pepper: Adds extra color and subtle sweetness. Look for no wrinkling or soft spots
- Carrot: Supplies crunch and earthy undertones. Thin julienne cuts cook evenly
- Broccoli crowns: Provide a tender bite. Pick deep green florets without blemishes
- Snap peas: Give fresh crispness and a hint of sweetness. Trim the ends and use when bright
- Spring onions: Lift the dish with mild onion flavor. Use both green and white parts
- Garlic: Minced infuses the stir-fry with aromatic depth. Choose firm heavy bulbs
- Fresh ginger: Grated adds a zingy pop. Look for smooth-skinned ginger and peel before grating
- Creamy peanut butter: Forms the sauce base bringing richness. Select natural unsweetened peanut butter
- Soy sauce: Carries umami notes and saltiness. Use tamari for gluten-free dining
- Rice vinegar: Creates tangy contrast. Make sure yours is fresh and clear
- Maple syrup or honey: Balances spice and acidity with gentle sweetness. Use pure maple or local honey
- Toasted sesame oil: Gives a nutty aroma. Pick a high-quality toasted variety for best flavor
- Sriracha or chili garlic sauce: Introduces customizable heat. Adjust to your liking or omit
- Warm water: Allows the sauce to blend until smooth and pourable
- Neutral oil: Prevents sticking during stir-frying. Sunflower or canola both work well
- Cooked jasmine rice or rice noodles: Soak up the sauce. Go for fragrant rice or noodles you enjoy
- Roasted peanuts: Bring crunch and toasty flavor. Roughly chop and sprinkle just before serving
- Fresh cilantro leaves: Offer cooling herbal brightness. Pick perky leaves without wilt
- Lime wedges: Pack a zesty finish. Cut fresh and squeeze just before eating
Instructions
- Make the Peanut Sauce:
- In a medium mixing bowl combine the peanut butter soy sauce rice vinegar maple syrup sesame oil sriracha and warm water. Whisk vigorously until silky smooth and fully blended. Taste and adjust seasoning if desired. Set aside until ready to use
- Prepare the Aromatics:
- Heat one tablespoon of neutral oil in a large wok or skillet set over medium-high heat. Add minced garlic and grated ginger. Stir constantly for about thirty seconds until the mixture is golden and fragrant but not browned. This infuses the oil with essential flavor
- Sauté the First Vegetables:
- Add your julienned carrot and chopped broccoli to the wok. Stir-fry briskly for two to three minutes. Toss to cook evenly—the vegetables should just begin to soften but still retain some crunch
- Add Remaining Vegetables:
- Next tip in the red and yellow bell peppers along with the snap peas. Stir-fry for another three to four minutes. You want all vegetables to stay colorful and crisp-tender without getting soggy
- Incorporate the Sauce:
- Move the vegetables to the sides of the wok creating space in the middle. Drizzle in the remaining oil if needed. Pour the prepared peanut sauce into the center. Quickly toss everything to coat each piece evenly with sauce. Continue to stir for one to two minutes until thickened and glossy
- Finish with Spring Onions:
- Add your sliced spring onions. Stir gently to combine. Let the mixture cook together for an extra minute to bring the flavors together and ensure everything is hot throughout
- Serve and Garnish:
- Immediately spoon the stir-fry over fragrant jasmine rice or tangle of rice noodles. Top each portion with roasted peanuts fresh cilantro leaves and a generous squeeze of lime juice
Pin I always look forward to the roasted peanut topping. As kids we would compete for the peanut bits at the table and it still brings extra joy to every plate of this stir-fry.
Ingredient Swaps and Additions
Change up the vegetable mix with whatever is in season like snow peas baby corn zucchini or mushrooms. For extra protein stir in cubes of tofu or tempeh while cooking. You can also use almond butter if that is what you have on hand though it will shift the flavor slightly.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. The sauce tends to thicken when cold so add a splash of water or a squeeze of lime when reheating. For meal prep this stir-fry is just as tasty cold for a lunchbox option.
Serving Suggestions
This dish is filling on its own but also goes beautifully with a cooling cucumber salad a crunchy slaw or even summer rolls. For a family feast set out extra lime wedges and hot sauces so everyone can adjust for taste. Try pairing it with a glass of Riesling or a mild coconut milk drink for a fun restaurant-style meal at home.
Seasonal Adaptations
Use asparagus and snow peas in spring. Add eggplant and baby corn in summer. Try cabbage and bok choy as the weather chills.
Key recipe notes
Peanut butter sauce can be made ahead and stored in the fridge. Chop your vegetables beforehand so you can cook fast. Taste as you cook and adjust the spice to your family’s comfort level.
Cultural Inspiration
Thai cuisine is famous for its balance of spicy sweet salty and sour notes. This stir-fry is inspired by street food style peanut sauces and vegetable medleys often found at Thai markets but adapted to be accessible with everyday ingredients.
Success Stories
My friends rave about this stir-fry for potlucks and I have shared the recipe dozens of times. It is perfect for cooks of all skill levels and always garners recipe requests. Kids who normally resist vegetables even ask for seconds thanks to the peanuty sauce.
Freezer Meal Conversion
While the fresh crunch of just-cooked veggies shines brightest this stir-fry can be frozen in portions for up to one month. Defrost overnight in the fridge and reheat gently to preserve texture. Make the sauce separately for best results and combine when serving.
Pin Prep all your vegetables and measure your sauce ingredients before you start. Stir-frying happens fast and having everything ready ensures crisp-tender results. Do not be shy with a squeeze of lime and a shower of fresh herbs at the end for restaurant-style flavor.
Recipe Questions
- → Which vegetables work best in this stir-fry?
Colorful options like bell peppers, carrots, broccoli, snap peas, and spring onions offer great texture and balance. Customize based on seasonality or preferences.
- → Can I add protein to this dish?
Absolutely! Cubed tofu or tempeh make excellent additions. Stir-fry them with the vegetables for extra heartiness.
- → Is this stir-fry gluten-free?
Yes, simply use tamari instead of soy sauce and ensure all other sauces are gluten-free.
- → How spicy is the peanut sauce?
The sauce offers a mild kick from sriracha, but you can easily adjust the heat level to your liking or omit it altogether.
- → What sides pair well with this dish?
Steamed jasmine rice or rice noodles are classic accompaniments. A crisp, aromatic white wine like Riesling also pairs nicely.