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Saucy Thai Beef Noodles Recipe

Saucy Thai Beef Noodles Recipe photo by Taste of Home

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This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables.

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Saucy Thai Beef Noodles Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

1/2 cup 2% milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 drops hot pepper sauce
12 ounces uncooked spaghetti
1 beef top sirloin steak (1 pound), thinly sliced
1-1/2 teaspoons canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow peas
2 green onions, sliced
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

Directions

In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.
Cook spaghetti according to package directions.
In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.
Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 536 calories, 19 g fat (4 g saturated fat), 31 mg cholesterol, 795 mg sodium, 58 g carbohydrate, 5 g fiber, 34 g protein.

Originally published as Saucy Thai Beef Noodles in Taste of Home June/July 2011, p82

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Saucy Thai Beef Noodles

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(11-12) of 12 reviews

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Reviewed on May. 29, 2011 by pacificnwgma

This recipe too a lot of time to prepare and was not good. The sauce is very thick and only tastes like peanut butter. Nobody in my family enjoyed it.