Thai Peanut Veggie Stir-Fry Rice (Printable Version)

Thai-inspired veggie stir-fry with creamy peanut sauce and jasmine rice, ideal for vibrant weeknight dining.

# What You’ll Need:

→ Main

01 - 1 cup jasmine rice, uncooked
02 - 2 tablespoons vegetable oil
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium carrot, julienned
06 - 1 small broccoli crown, cut into florets
07 - 1 cup snap peas, trimmed
08 - 3 green onions, sliced
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated

→ Peanut Sauce

11 - 1/3 cup creamy peanut butter
12 - 3 tablespoons soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon lime juice
15 - 1 tablespoon maple syrup or honey
16 - 1 teaspoon toasted sesame oil
17 - 1 to 2 teaspoons Sriracha or chili garlic sauce
18 - 4 tablespoons warm water

→ Garnishes

19 - 1/4 cup roasted peanuts, chopped
20 - 2 tablespoons fresh cilantro, chopped
21 - lime wedges

# Step-by-Step Guide:

01 - Prepare jasmine rice in a medium saucepan according to the package directions. Keep warm until needed.
02 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup or honey, toasted sesame oil, Sriracha, and warm water until the sauce is creamy and smooth. Adjust water for desired consistency and set aside.
03 - Heat vegetable oil in a large wok or skillet set over medium-high heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
04 - Add sliced bell peppers, julienned carrot, broccoli florets, and snap peas. Stir-fry for 4 to 5 minutes, ensuring vegetables remain crisp-tender.
05 - Add cooked jasmine rice and sliced green onions to the pan. Pour in prepared peanut sauce and toss all components together for 2 to 3 minutes, coating the rice and vegetables thoroughly and heating the mixture through.
06 - Serve the stir-fry immediately, garnished with chopped roasted peanuts, fresh cilantro, and lime wedges.

# Additional Tips::

01 -
  • Uses everyday vegetables and pantry-friendly ingredients
  • Brings Thai-inspired flavors to your table in under 40 minutes
  • Easily customizable for vegan or gluten-free needs
  • As satisfying as takeout and far healthier
02 -
  • High in protein and plant-based nutrition
  • Naturally dairy-free with vegan options
  • Perfect for meal prep and easy lunches
03 -
  • Stir the sauce well before pouring it in sometimes peanut butter settles
  • Always use high heat for the veggies so they keep their crispness
  • Ginger can be peeled with a spoon for less waste
  • Leftover sauce tastes great as a dip for spring rolls or with grilled tofu
  • Slicing veggies to even thickness helps every bite cook through and soak up the sauce
  • If you want more or less heat taste before adding all the Sriracha
  • Keeping your rice slightly al dente stops it from getting mushy in the pan

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