Thai Peanut Noodle Stir-Fry Recipe

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the spaghetti and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 12 minutes. Drain well in a colander set in the sink.

Meanwhile whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter soy sauce honey brown sugar sesame oil ground ginger and red pepper. Bring to a boil over medium-high heat then reduce heat to medium-low and simmer until thickened about 5 minutes. Stir in the sake and keep warm.

Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent about 5 minutes. Stir in the broccoli carrots red bell pepper and sugar snap peas. Reduce heat cover and steam until the vegetables are tender about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.