About this recipe:Lots of vegetables are stir fried with cooked spaghetti then tossed with a delicious Thai peanut sauce.
1 tablespoon cornflour
225ml vegetable stock
5 tablespoons smooth peanut butter
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons dark brown sugar
1 teaspoon sesame oil
1 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons sake (Japanese rice wine)
2 tablespoons vegetable oil
2 cloves garlic, minced
1 onion, sliced
100g broccoli florets
1 large carrot, peeled and sliced
1/2 red pepper, sliced
100g sugar snap peas
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Method Prep:15min › Cook:20min › Ready in:35min
Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the spaghetti, and return to the 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.
Meanwhile, whisk the cornflour into the vegetable stock until dissolved. Whisk in the peanut butter, soy sauce, honey, dark brown sugar, sesame oil, ground ginger and cayenne pepper. Bring to the 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 frying pan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened, about 5 minutes. Stir in the broccoli, carrots, red 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 spagetti. Serve.