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Saucy Thai Beef Noodles

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


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

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Average Rating:
  • ellimaye1
    Jan 10, 2021

    It was ok. Too much of a peanut butter flavor. I was worried about the spice with my kids but it could have used more. I've made a similar dish but with chicken which I think pairs better than steak with the sauce.

  • bob
    Nov 12, 2020

    i ate this dish made by my mother not knowing there was peanut butter i almost died im allergic

  • Sandy
    Oct 25, 2020

    Really very good! I added ginger and will add more red pepper slices next time!! Worth the preparation!!! Very tasty!!

  • SColson132
    Aug 7, 2020

    Excellent recipe! I only used 8 oz. of egg noodles, because I like lots of sauce. I also substituted ground beef for the sirloin steak. Turned out very well!

  • tammycookblogsbooks
    Dec 22, 2019

    We enjoyed this dish. I doubled the noodles and the sauce. I only had ground beef so I used that and it was good in the recipe. I left out the snow peas, peanuts, and cilantro. You may want to add salt to the finished product if not adding the peanuts.

  • kredhead
    Apr 25, 2019

    Really, really good. This will be my go to sesame noodle sauce from now on. I made this with chicken. Doubled the milk

  • hchambers
    Dec 31, 2018

    Everyone really enjoyed this recipe. I used chicken instead of beef because that is what I had. We will definitely make this again.

  • caree929
    Jan 26, 2018

    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!

  • mocalcook
    Jun 12, 2015

    too much PB!

  • apear
    Sep 12, 2014

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