Thai Peanut Noodle Stir-Fry

This weeknight savior comes together in under 40 minutes and tastes like something you'd order at your favorite Thai spot. Chewy rice noodles get tossed in a glossy, garlicky peanut sauce with crisp veggies and a hit of lime that makes the whole thing sing. It's endlessly adaptable, totally satisfying, and destined to become your new Tuesday night tradition.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 8 oz wide rice noodles
• 1/2 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp sriracha
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 1 cup shredded carrots
• 3 green onions, sliced
• 2 tbsp vegetable oil
• 1/4 cup roasted peanuts, roughly chopped

Directions

1. Cook rice noodles according to package directions, drain, and toss with a splash of oil to prevent sticking. Set aside.
2. Whisk together peanut butter, soy sauce, lime juice, sriracha, brown sugar, and minced garlic in a small bowl. Thin with 3–4 tablespoons of warm water until the sauce is pourable and smooth.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add broccoli florets and cook for 3–4 minutes, stirring often, until bright green and just tender. Add the shredded carrots and cook 1 minute more.
5. Reduce heat to medium, add the drained noodles to the skillet, and pour the peanut sauce over everything. Toss with tongs until every noodle is coated and the sauce is heated through, about 2 minutes.
6. Divide into bowls and top with sliced green onions and chopped roasted peanuts. Serve immediately with extra lime wedges on the side.

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