Stir-fry’s are one of the easiest meals to put together. You can use fresh, frozen or canned ingredients and add any combination of leftovers from the fridge. Stir-fry’s are my favorite way to get vegetables into my diet, especially when smothered in a thick and hearty peanut sauce. This quick, well-balanced and most importantly delicious meal is perfect for a weeknight when prep time is limited. Tofu would be an excellent substitution for chicken, if you swing that way. And go for the homemade peanut sauce if you have the time, otherwise A Taste of Thai makes a mighty fine peanut sauce mix, one of the best I’ve had.
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1 lb (16oz) broccoli
2 cups sliced carrots (about 3 large carrots)
1/2 lb (8oz) chicken tenders or tofu
2 cups tofu shirataki noodles (or any grain/pasta)
1 cup peanut sauce (store bought or homemade)
2T chunky peanut butter, to thicken
salt and pepper, to taste
Directions:
1. Steam the broccoli and carrots until tender but still crisp, about 5 minutes. Drain and thoroughly rinse shirataki noodles, if using, and cook in boiling water with salt for 5 min (or cook other grain/pasta of choice).
2. Cut the raw chicken into bite-sized pieces. Preheat a pan to medium-high. Spray with cooking spray or a teaspoon of canola oil. Add chicken, salt and pepper. Cook for 5 minutes or until fully cooked.
3. Add broccoli, carrots and peanut sauce to pan. Add 2T peanut butter to thicken, if necessary. Drain and rinse the noodles. Spoon the stir-fry mixture over the noodles and serve.
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oh I love taste of thai peanut sauce. i think managed to consume a box of the noodles and sauce a week in college. I got good grades…coincidence?
thanks for reminding me how great that stuff is / making me crave it like crazy right now!!
– Dana
that looks amazzzzzzzing! i could live off of peanut sauce!
Looks wonderful! Peanut sauce is so versatile. I made one last week and put on pizza.
Yum! Love the idea of tofu shiritake noodles in there.
mmm, looks good. peanut sauce is delicious!
i’ve been reading your blog for a while, but i’ve never commented before, so i just wanted to say hi.
Looks so creamy and yummy! I love peanut sauce!
I did the same thing with a rice stir-fry the other day! I thought to add teriyaki sauce and PB and it was AMAZING.
I love that you use peanut butter just as much as I do. It’s obvious I love this dish…
Nick this looks great!! I make a couple of stir-frys every week and it had never occurred to me to put peanut butter in it. Great call!!
I know you’re not a chickpea-man, but look at this stew with peanut butter, I’d make it with sweet potatoes (instead of white) to add to the creamy sweetness http://murasakishikibu.blogspot.com/2009/05/chickpea-peanut-butter-vegetable-stew.html
That looks really good! And believe it or not, I’ve never had a thai peanut sauce, or any peanut sauce for that matter.
Looks fantastic! I’m scared to use tofu shirataki though…I guess I’ll try it with my buckwheat noodles.
Can’t beat peanut sauce :) yummy!!
I can’t wait to make this stir-fry. I’ve always thought it would be a great idea to add peanut butter to my stir fry but I never really..had the guts I guess! Thanks for the recipe.
Nothing better than a good peanut sauce…on just about anything.
Hey Nick! Do you think you could come up with a manly, peanutty, gluten-free dish for an event I am hosting? I would be thrilled if you could participate. Check it out http://simplygluten-free.blogspot.com/2009/05/go-ahead-honey-its-gluten-free-june.html
Oh man, this stirfry looks awesome. I love PB in my stirfries. It works so darn well. Delish! I actually have some tofu just waiting to be used for this. I definitely can’t wait to try out the recipe!
Peanut Sauce sauce is perfection!
Peanut sauce rocks. You don’t see it in many places, but those that do have it certainly have a selling point.
I mix the peanut sauce with rice and chicken.
This recipe looks great. Ill try it out this weekend.
I just made this for my fam, except with SPICY peanut sauce. ‘Twas delicious, thank you!