- 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.
Reviews forSaucy Thai Beef Noodles
"This was really good! I made a few small changes-- I used frozen stir fry veggies because my husband isn't overly fond of bell peppers, so a variety of veggies was better and I didn't have sherry so I used Chinese rice wine. This was loved by my husband, toddler, and 6 year old. I think when I make it again, I'll use less noodles and maybe up the hot sauce by a few drops or use sriracha since I'd like to be a touch spicier. Otherwise it had a great flavor and came together pretty quickly!"
"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!"
"I am reluctant to try this recipe because I can't have peanut butter. Can this recipe be made with almond butter instead?"
"Followed the recipe, except I used some sesame oil and substituted rice noodles because that's what I had. We thought the peanut flavor was just right. It was delicious! We will definitely add this to our repertoire."
"only thing i changed was chinese noodles in place of spaghetti.still was absolutelly great ,hot mustard for dipping rice bread sticks,and good strong green tea."
"Great recipe. My family loved it. I might cut back a smidge on the peanut butter next time, but it was great!"