One-Pot Thai Peanut Stir Fry

This Thai Peanut Stir-Fry comes together in just 30-minutes and is made in one-pot, making clean up a breeze! (vegan, gluten-free)

I like to think of this Thai Peanut Stir-Fry as a warm weather version of my Thai Peanut Curry. It’s a bit lighter, thanks to the omission of coconut milk, and less brothy, making it feel less like a soup or a stew.

However, it still features the same crave-worthy combination of Thai curry paste and creamy peanut butter. Plus it comes together in just 30-minutes and gets cooked in one-pot, making clean up a breeze. Who’s ready to eat?!

Thai Peanut Stir Fry Ingredients

For the Sauce

• Peanut Butter– Try to stick with all-natural peanut butter. The only ingredients should be peanuts and salt. Both crunchy or creamy peanut butter will work.
• Red Curry Paste- Thai Kitchen is my go-to red curry paste as it’s easy to find and generally pretty mild in spice level.
• Soy Sauce- Use Tamari to keep it gluten-free or coconut aminos for a soy-free alternative.
• Rice Wine Vinegar- Essential for the acidic component of the sauce. Can also use lime juice in a pinch.
• Honey- Feel free to sub maple syrup or agave for vegan version.
• Garlic + Ginger- Fresh garlic and ginger is best but you can use garlic powder and ground ginger as a substitute.
• Toasted Sesame Oil- Adds a light nutty flavor. A little goes a long way, trust me!

For the Stir-Fry

• Neutral Flavored Oil– For sautéing the onion. I use extra virgin olive oil as it’s what I always have on hand. Avocado oil is also a good option.
• Onion or Shallot- Finely chopped onion (or shallot) make up the base of the stir fry.
• Preferred Vegetable Blend- To save time, you can use a frozen stir fry blend. Otherwise feel free to use whatever vegetables you prefer. My version uses carrot, red bell pepper, broccoli and cauliflower. Cooking time may vary depending on what vegetables you choose.
• Cooked Rice– Brown or white rice both work. Using microwaveable rice or cooking the rice in advance helps this meal come together in just 30-minutes.

How to Make Thai Peanut Stir-Fry

1. Whisk together ingredients for the sauce.
2. Sauté onion in oil. Add carrot with splash of water. Cover and steam 3-5 minutes.
3. Add bell pepper, sauté for another 3 minutes.
4. Add broccoli and cauliflower with another splash of water. Cover and steam 5-7 minutes, or just until tender. Keep a close eye here and be careful not to overcook!
5. Pour in sauce and stir until evenly coated. Remove from heat.
6. Serve warm with cooked rice, chopped, peanuts, cilantro, lime and protein (if desired).

Serving Suggestions

• Chopped Peanuts- Ideal for a crunchy texture but optional.
• Fresh Cilantro- Adds a fresh herby flavor but again, optional.
• Lime Juice- Only essential if you need to sub the vinegar. But I like to add a spritz to finish the dish.
• Cubed Tofu- For extra protein. My peanut tempeh also pairs beautifully here.

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