Saucy Thai Beef Noodles Recipe
Saucy Thai Beef Noodles Recipe photo by Taste of Home

Saucy Thai Beef Noodles Recipe

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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. —Janelle Lee, Appleton, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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 pound beef top sirloin steak, 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

Nutritional Facts

1-1/3 cups: 536 calories, 19g fat (4g saturated fat), 31mg cholesterol, 795mg sodium, 58g carbohydrate (11g sugars, 5g fiber), 34g protein


  1. In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.
  2. Cook spaghetti according to package directions.
  3. In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
  4. 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.
  5. Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro. Yield: 6 servings.
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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Reviewed Jun. 12, 2015

"too much PB!"

Reviewed Sep. 12, 2014

"My daughter just ask me when we could have this recipe again. I'd say that makes it a winner."

Reviewed Apr. 9, 2014

"Very delicious and pretty simple to prepare. We did use a little less hot pepper sauce and halved the red pepper flakes because we don't like things too hot and this the first time we were making the recipe but I think the full amount would be okay. Everyone loved it, definitely a keeper. Honestly, it was better than many restaurant Thai dishes."

Reviewed Mar. 31, 2014

"Everyone in our house loved it, from the 3 yr old up to my hubby. Definitely a keeper! Can't wait to try it with chicken, & I like the suggestion of adding extra veggies."

Reviewed Mar. 31, 2014

"This was good. If I make it again, I will reduce the amount of noodles and up the amount of vegetables. I would also suggest maybe adding some broccoli flowerets etc. I didn't care much for the "pasty" texture of the sauce. I love cilantro but will omit it next time. Overall, just good!"

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