- 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
- 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Saucy Thai Beef Noodles
"too much PB!"
"My daughter just ask me when we could have this recipe again. I'd say that makes it a winner."
"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."
"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."
"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!"