One-Pot Thai Peanut Stir Fry Jump to Recipe Leave a Review Pin RecipeThis 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

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