Save This vibrant Thai Peanut Veggie Stir-Fry Rice is my answer for when I crave bold flavors and lots of veggies but need dinner ready fast. A creamy spicy peanut sauce clings to crisp stir-fried vegetables and tender jasmine rice for a colorful feast ideal for busy weeknights and equally loved by adults and kids. I return to this dish every time I want something comforting yet light without having to use exotic or hard-to-find ingredients.
I whipped this up after a long day at work and it instantly became a staple on our Meatless Monday menu. My friends always text for the peanut sauce recipe after tasting it at dinner parties.
Ingredients
- Jasmine rice: gives that classic fluffy structure so the sauce and veggies mix evenly. Choose a fragrant Thai jasmine brand for best texture
- Vegetable oil: ensures the stir-fry gets enough heat without burning. Use a high-heat neutral oil like sunflower or grapeseed
- Red bell pepper and yellow bell pepper: both add sweetness and vibrant color. Look for firm unwrinkled peppers
- Carrot: gives crunch and natural color. Pick firm carrots with a deep orange hue
- Broccoli: brightens things up and offers bite-sized texture. Use dense bright green crowns
- Snap peas: bring a juicy pop. Make sure pods are plump and vividly green
- Green onions: add freshness right at the end. Use both white and green parts for depth
- Garlic: infuses the oil with aromatic undertones. Stick to fresh over jarred for best results
- Fresh ginger: wakes up the whole dish. Choose ginger roots that are firm with no shriveling
- Creamy peanut butter: forms the sauce’s base for richness and body. Smooth conventional brands dissolve easily
- Soy sauce: lends umami and saltiness. Tamari is a good gluten-free choice no need for low-sodium unless you prefer
- Rice vinegar: brightens and balances the peanut sauce. Pick unseasoned versions
- Lime juice: ties all the flavors together with tang. Use freshly squeezed for a zesty lift
- Maple syrup or honey: rounds out the sauce. Either works for balanced sweetness
- Toasted sesame oil: gives that signature nutty warmth. Look for deep amber color
- Sriracha or chili garlic sauce: brings heat. Adjust to your taste depending on spice tolerance
- Warm water: thins out the sauce so it coats everything evenly
- Roasted peanuts: add crunch on top. Rough chop for lovely texture
- Fresh cilantro: finishes the dish with herbal fragrance. Always use leaves that are bright green
- Lime wedges: let everyone adjust acidity at the table
Instructions
- Cook the Rice:
- Rinse one cup jasmine rice under cold water until clear. Combine with water in a saucepan and bring to a boil then reduce to low cover and cook for about twelve minutes. Remove from heat and let sit covered for a few minutes to fluff
- Make the Peanut Sauce:
- Whisk together creamy peanut butter soy sauce rice vinegar lime juice maple syrup toasted sesame oil Sriracha and warm water in a small bowl. Aim for a smooth pourable consistency that will easily coat the back of a spoon
- Sauté the Aromatics:
- Heat vegetable oil in a large wok or skillet over medium-high heat. Once shimmering add garlic and ginger. Stir for about thirty seconds until everything smells fragrant but has not browned
- Stir-Fry the Vegetables:
- Add the peppers carrot broccoli and snap peas to the wok. Toss everything frequently for four to five minutes until the veggies are brightly colored and just tender with still a bit of crunch
- Combine with Rice and Green Onions:
- Add the cooked rice and sliced green onions to the pan. Pour in all the peanut sauce. Use a wide spatula to fold and toss everything so every grain of rice and vegetable gets fully coated. Keep heat on medium for two to three minutes until piping hot
- Finish and Serve:
- Serve straight from the pan topped with chopped roasted peanuts a sprinkle of fresh cilantro and fresh lime wedges for squeezing
Save The peanut butter is my secret star here since it brings so much creaminess without any dairy at all. The first time my niece tasted this dish she insisted it was restaurant takeout and asked to learn how to make the sauce herself.
Storage Tips
This stir-fry keeps well in a sealed container in the refrigerator for up to three days. I like to keep garnishes separate until ready to serve so the peanuts stay crunchy and the cilantro remains vibrant. If the rice feels a little dry upon reheating just sprinkle in a spoonful of water and cover to revive its moisture
Ingredient Substitutions
You can swap in brown rice or even cooked quinoa for another wholesome base. If you do not have broccoli try zucchini or sliced mushrooms instead. Cashew butter works in place of peanut butter for a different taste and allergy-friendly version. To make it fully vegan stick with maple syrup instead of honey and double-check that your sriracha is vegan
Serving Suggestions
Add seared tofu cubes or shelled edamame for an extra boost of protein. I love serving bowls with extra lime wedges and a drizzle of chili oil for those who want extra heat. This is delicious as-is but pairs nicely with a light cucumber salad or fresh summer rolls on the side
Cultural and Seasonal Notes
This recipe celebrates the vibrant veggie-packed stir-fries you often find in Thai street food stalls but is totally customizable for any season. In the spring use asparagus or snow peas and in late summer swap in green beans or sweet corn. The peanut sauce draws on classic Thai flavors found in dishes like satay but comes together quickly for busy kitchens
Save Enjoy bold flavor in every spoonful and let the creamy peanut sauce make even the simplest veggies shine. This stir-fry is sure to find a place on your weekly menu.
Recipe FAQ
- → Which vegetables work best in this dish?
Bell peppers, carrots, broccoli, and snap peas provide excellent texture and color. Feel free to substitute with seasonal options like zucchini, mushrooms, or baby corn.
- → Can I make this gluten-free?
Yes, swap soy sauce for tamari to keep the dish gluten-free, and always verify ingredient labels for possible cross-contamination.
- → How do I adjust the spice level?
Control heat by adding more or less Sriracha or chili garlic sauce. Taste the peanut sauce and fine-tune until it suits your preferences.
- → Is there a protein boost option?
Stir in cubed tofu or shelled edamame for extra protein. Both work well and keep the dish vegetarian-friendly.
- → What rice alternatives can I use?
Try brown rice for added fiber or cauliflower rice for a lighter, lower-carb base. Both pair well with the peanut sauce and veggies.
- → Are there nut-free variations?
Consider using sunflower seed butter as a replacement and omit the roasted peanut garnish for a nut-free version.