Save This vibrant Thai Peanut Veggie Stir-Fry Rice is my go-to for those nights when I crave something utterly satisfying yet loaded with color and crunch. Quick to whip up and smothered in a nourishing, creamy peanut sauce, it delivers cozy comfort and zippy freshness in every bite. Perfect for weeknights or impressing friends at a casual dinner.
I made this first when I wanted to use up some lonely veggies in my fridge. Now any night I need comfort food with a zing, this is what I crave. My friends always ask for seconds.
Ingredients
- Jasmine rice: This naturally aromatic grain keeps each bite light yet filling Choose a high-quality Thai jasmine rice for the best flavor
- Vegetable oil: Ensures a glossy stir-fry and helps blend flavors Use a neutral oil for best results
- Red and yellow bell peppers: These add color and sweetness Pick ones with firm skins and vibrant color for extra crunch
- Carrot: Their natural sweetness and bright hue balance the sauce Look for firm carrots without cracks
- Broccoli florets: Bring classic stir-fry bite and a perfect shape to catch the sauce Deep green with closed buds signals freshness
- Snap peas: For a crisp texture and fresh pop Choose plump pods with no blemishes
- Green onion: Adds mild heat and freshness Slice thin for even distribution
- Garlic and fresh ginger: Together they build aromatic depth Freshly grated or minced makes a big difference
- Peanut butter: The creamy base for your sauce Natural peanut butter keeps it smooth and full-flavored
- Soy sauce: Salty umami that brings the sauce alive Tamari works great for gluten-free
- Rice vinegar and lime juice: Tangy contrast to the richness of the sauce Fresh lime adds brightness
- Maple syrup or honey: A touch of sweetness rounds out flavors Use pure versions for the cleanest taste
- Toasted sesame oil: Subtle nuttiness and aroma Only a bit is needed so pick a quality brand
- Sriracha or chili garlic sauce: Brings controllable heat Adjust to taste
- Roasted peanuts: Crunchy garnish and extra peanut flavor Dry roasted unsalted are best
- Fresh cilantro and lime wedges: Final touches for color and zing Use just-picked cilantro if possible
Instructions
- Cook the Rice:
- Prepare jasmine rice according to package instructions Use a saucepan with a tight-fitting lid for even cooking Fluff once done and keep warm covered
- Mix the Peanut Sauce:
- In a mixing bowl whisk together peanut butter soy sauce rice vinegar lime juice maple syrup sesame oil Sriracha and warm water Blend until completely smooth Adjust water to reach your favorite consistency
- Sauté the Aromatics:
- Heat vegetable oil in a large wok or skillet over medium-high Add minced garlic and grated ginger Stir constantly and let them sizzle for about half a minute until their scent blooms
- Stir-Fry the Vegetables:
- Toss sliced bell peppers julienned carrot broccoli florets and snap peas into the wok Stir-fry for four to five minutes Watch for the veggies to turn bright yet remain crisp-tender
- Combine Everything:
- Add the cooked rice and sliced green onions to the pan Pour peanut sauce over everything Stir and fold until the rice and veggies are evenly coated Heat for another two to three minutes until steaming and glossy
- Finish and Serve:
- Transfer to bowls or plates Top with chopped roasted peanuts fresh cilantro and a squeeze of lime Serve right away while still piping hot
Save Every time I make this the peanut butter aroma fills the kitchen and takes me back to afternoons cooking together with my little one We always sneak extra sauce over the rice and fight for the crispy snap peas
Storage Tips
Let leftovers cool before sealing them in an airtight container They will keep well in the fridge for up to three days A quick stir-fry in a pan or microwave brings everything right back to life If you want leftovers to taste just-cooked do not add garnishes until serving Add fresh cilantro and peanuts last
Ingredient Substitutions
Feel free to use whatever vegetables are in season Mushrooms baby corn or even chopped zucchini work great If you need extra protein toss in firm tofu or shelled edamame Use sunbutter for a peanut allergy or white rice for a milder flavor If you enjoy deeper notes try coconut aminos in place of soy sauce
Serving Suggestions
This dish shines all on its own but you can make it even heartier with a side of quick pickled cucumbers or a crisp Thai-style slaw Sometimes I top with chili flakes for more kick On a hot evening serve with chilled mango for a sweet contrast
Cultural and Historical Notes
Thai peanut sauces are loved worldwide but they are actually more common in street food and regional recipes outside of Thailand The concept of pairing stir-fried veggies with creamy sauce draws from many Asian cuisines While not a traditional Thai dish this stir-fry borrows the vibrant spirit balance and color that define so much of Thai cooking
Seasonal Adaptations
Swap in asparagus or green beans during spring Use roasted sweet potatoes or butternut squash in autumn Corn kernels or cherry tomatoes add sunshine in summer Sometimes I love adding whatever citrus is in season for a zesty surprise Lime is great but orange brings a lovely twist
Success Stories
Many friends have said this stir-fry turned them into peanut sauce converts I have had teenagers ask for the recipe and kids learning to use chopsticks for the first time at my table Everyone loves customizing with extra veggies
Freezer Meal Conversion
Make a double batch and freeze the rice and veggies in separate portions The sauce can also be frozen in small jars When hunger hits simply thaw and stir-fry together for a super fast meal Do not freeze with garnishes to keep textures fresh
Save This stir-fry delivers creamy comfort and color every time and is sure to become a favorite weeknight staple. Try it your way and enjoy the happy crunch of veggies in every bite.
Recipe FAQs
- → Which vegetables work best in Thai stir-fry?
Classic choices include bell peppers, carrots, broccoli, snap peas, and green onions. Feel free to substitute with seasonal favorites like zucchini or mushrooms.
- → What makes the peanut sauce creamy and flavorful?
Peanut butter forms the base, combined with soy sauce, lime juice, maple syrup or honey, toasted sesame oil, rice vinegar, and Sriracha for heat.
- → Can I make this gluten-free?
Yes, substitute tamari for soy sauce and confirm all condiments are certified gluten-free to ensure the dish suits gluten sensitivities.
- → How can I add extra protein?
Add cubed tofu or shelled edamame along with the vegetables to boost plant-based protein and make the meal more filling.
- → Is the spice level adjustable?
Absolutely! Increase or decrease the Sriracha or chili garlic sauce according to your personal heat preference.
- → What rice variety is best for this dish?
Jasmine rice delivers a fragrant base, though you can easily swap in brown rice or cauliflower rice for additional nutrition.