Vegetable Stir Fry with Thai Peanut Sauce Recipe – Simples Recipe Ever

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Vegetable Stir Fry with Thai Peanut Sauce Recipe – Simples Recipe Ever :-  Whether you’re looking for a light dinner or lunch, this vegetable stir-fry with peanut sauce features six different colorful veggies. Create your own peanut sauce by following the recipe I’ve supplied, or you may buy it from the supermarket! To create a meal that is well-balanced, include your preferred source of protein.

Vegetable Stir Fry with Thai Peanut Sauce Recipe – Simples Recipe Ever


An assortment of veggies stir-fried in two white bowls, served with brown rice and chopsticks.
During the early stages of The Roasted Root, I prepared a great deal of vegetarian and vegan food for the express reason that your girl is a huge fan of veggies.


  • 1 tablespoon coconut oil or grapeseed oil
  • 1 red onionchopped
  • 2 large carrotspeeled and chopped
  • 1 red bell pepperchopped
  • 2.5 cups green beanschopped
  • 1 zucchini squashchopped
  • 1 yellow squashchopped
  • 1 (8-oz) can sliced water chestnutsdrained (optional)
  • 3 tablespoons Peanut Sauce plus more for serving
  • 3 to 4 cups cooked brown rice for serving



Over medium heat, sauté the onion in one tablespoon of oil in a wok or a large sauté pan until it begins to sweat and turns translucent, which should take approximately five minutes.

Carrots, red bell pepper, green beans, and three tablespoons of Thai peanut sauce should be added with the chopped vegetables. Cook the veggies with the lid on until they reach the al dente stage, stirring them for every couple of minutes. This process ought to take approximately five to eight minutes.


Also see :- How to Make Ginger Beer Recipe – Easiest Recipe Ever


Approximately five minutes after adding the zucchini, yellow squash, and water chestnuts, continue cooking the mixture with the lid on until the squash has become more tender. On top of a generous dish of brown rice, serve veggies that have been stir-fried with Thai peanut sauce in the quantity that you desire.


  • Serving: 1of 3
  • Calories: 339kcal
  •  Carbohydrates: 62g
  • Protein: 8g
  • Fat: 7g
  • Fiber: 9g
  • Sugar: 14g



An alternative would be to use carrots. Peanut butter that was completely natural (no sugar, salt, or palm oil) was what I used. In the event that you are unable to obtain one, you can follow this procedure to make your own.

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