Best 4 Beef And Noodles In Thai Peanut Sauce Recipes

Indulge in a tantalizing culinary journey with our delightful Beef and Noodles in Thai Peanut Sauce. This delectable dish boasts a harmonious blend of flavors, textures, and colors that will captivate your taste buds. The succulent beef, tender noodles, and an array of vibrant vegetables are coated in a rich and creamy Thai peanut sauce that bursts with a symphony of sweet, savory, and nutty notes.

Accompany this main course with an assortment of equally enticing recipes featured in the article. Treat your palate to the aromatic delights of Thai Basil Chicken, a flavorful stir-fry that showcases the vibrant flavors of Thailand. For a vegetarian option, immerse yourself in the wholesome goodness of Vegetable Pad Thai, a harmonious balance of textures and flavors. Transport your taste buds to the streets of Bangkok with our Pad See Ew recipe, a tantalizing combination of wide rice noodles, succulent chicken, and a savory sauce. And for a refreshing complement, whip up a batch of our Cucumber Salad, a light and tangy salad that perfectly balances the richness of the main dishes.

Prepare to embark on a culinary adventure as you explore these exceptional recipes. Immerse yourself in the vibrant flavors of Thai cuisine and create a memorable dining experience that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SAUCY THAI BEEF NOODLES

Saucy Thai Beef Noodles image

This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1/2 cup 2% milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 drops hot pepper sauce
12 ounces uncooked spaghetti
1 pound beef top sirloin steak, thinly sliced
1-1/2 teaspoons canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow peas
2 green onions, sliced
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

Steps:

In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside., Cook spaghetti according to package directions. , In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm. , Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet., Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 536 calories, Fat 19g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 795mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 34g protein.

BEEF SATAY WITH THAI PEANUT SAUCE

Beef Satay with Thai Peanut Sauce image

Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain - but no one in their right mind would skip the Thai Peanut Sauce!Note: Baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it's medium or less (because we're using economical beef).Top tip: Excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience.Use leftover sauce for Thai Chicken Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or just douse a bowl of plain rice. You can't go wrong!

Provided by Nagi

Categories Mains Starter

Time P1DT30m

Number Of Ingredients 20

Ingredients

13-16 bamboo skewers (, 16cm / 6.5" long (Note 1))
600g / 1.2lb beef rump steak (top sirloin in the US) (, 2.5 cm/1" pieces (Note 2))
1/4 cup coconut mik (, full fat (I use Ayam, Note 3))
1 tbsp curry powder ((Note 4))
1 tsp white sugar
2 tsp red curry paste ((Note 5))
1/2 tsp baking soda / bi-carb ((tenderiser, Note 6))
1 tsp salt
1 tbsp red curry paste ((Note 5))
2/3 cup coconut milk (, full fat (I use Ayam, Note 3))
1/3 cup natural peanut butter (, smooth (Note 7))
1 1/2 tbsp white sugar
1 tsp dark soy sauce ((Note 8))
1/2 tsp salt
1 tbsp cider vinegar ((Note 9))
1/3 cup water
1 1/2 tbsp vegetable oil (, for cooking)
2 tbsp peanuts (, finely chopped)
Lime wedges ((optional))
Coriander / cilantro leaves and sliced red chilli ((optional))

Steps:

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don't burn.

Nutrition Facts : Calories 182 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 383 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BEEF STIR-FRY WITH PEANUT SAUCE

Beef Stir-Fry with Peanut Sauce image

Our taste test panel couldn't wait to try this stir-fry from Janet Lowe of Kennewick, Washington. The flavor is very similar to restaurant-style dishes. A pleasant peanut sauce coats the meat and vegetables, giving the entree Thai flair.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons cornstarch
3/4 cup water
2 tablespoons plus 1-1/2 teaspoons chunky peanut butter
4 tablespoons reduced-sodium soy sauce, divided
1-1/2 pounds beef top sirloin steak, thinly sliced
1/4 teaspoon pepper
2 tablespoons olive oil
1 each medium green, sweet red and yellow pepper, julienned
1 can (8 ounces) bamboo shoots, drained
1/2 cup julienned carrot
1/2 teaspoon crushed red pepper flakes
1-1/2 teaspoons minced garlic
Hot cooked rice

Steps:

In a small bowl, combine cornstarch and water until smooth. Stir in peanut butter and 3 tablespoons soy sauce; set aside., In a large skillet or wok, stir-fry the beef, pepper and remaining soy sauce in oil until meat is no longer pink; remove and keep warm. Add the peppers, bamboo shoots, carrot and pepper flakes; stir-fry for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Return beef mixture to the pan. Serve with rice.

Nutrition Facts : Calories 268 calories, Fat 13g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 708mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

BEEF PAD THAI WITH PEANUT SAUCE & ASIAN NOODLES

Beef Pad Thai With Peanut Sauce & Asian Noodles image

I took two different recipes here & combined them. However - some of both of these recipes ingredients didn't quite give enough flavor to the dish. Thus, I have experimented with some flavors I believe work very nicely here and the result is quite good indeed. My husband, (who is a very picky eater by the way), couldn't get enough.

Provided by stephanierndos

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

1 cup dry roasted peanuts
1/3 cup water
1 garlic clove, minced
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes (more or less to taste)
2 tablespoons asian fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
1/2 teaspoon tahini paste
1 teaspoon red chili sauce (more or less to taste)
1 teaspoon lime juice
lime zest
1 tablespoon peanut oil
1 teaspoon peeled and minced fresh ginger (you can find this in the oriental section of your grocery store) or 1 teaspoon sliced ginger in a jar (you can find this in the oriental section of your grocery store)
2 garlic cloves, minced
3 -4 tablespoons teriyaki sauce
1 cup cremini mushrooms, sliced or 1 cup shiitake mushroom
1 onion, sliced small onion, into long thin slices work best
1 lb lean beef steak, cut crosswise into 1/4 inch strips (such as sirloin tip or flank)
1/4 cup chopped dry roasted peanuts
1/4 cup chopped scallion (3-4 scallions, white & green parts)
8 ounces soba noodles, noodes or 8 ounces whole-wheat spaghetti

Steps:

Thai Peanut Sauce Preparation: Place the first 12 ingredients (from the peanuts to the lime zest), in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water. Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chili sauce &/or red pepper flakes, if not spicy enough. If too salty, add another squeeze of fresh limejuice.
Beef Pad Thai Preparation: Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic - cook, stirring, for 2 minutes. Add the sliced onions & mushrooms, stir-fry for 2 minutes. Add the beef and stir-fry another 2 minutes. Next, add the teriyaki sauce & a 1/2 cup of the Thai peanut sauce, stir all together, and simmer until the beef is cooked through, about 4-5 minutes.
Transfer the noodles to the beef mixture & toss to combine. Serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.

Nutrition Facts : Calories 987.3, Fat 60.1, SaturatedFat 13.2, Cholesterol 76, Sodium 2945.6, Carbohydrate 71.1, Fiber 8.8, Sugar 13.1, Protein 46.8

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling later on.
Use a Wok: A wok is the best type of pan to use for this recipe. Its sloping sides allow the noodles to cook evenly and prevent them from sticking together.
Cook the Noodles Properly: Be sure to cook the noodles according to the package directions. Overcooked noodles will be mushy and unpleasant to eat.
Make the Peanut Sauce Ahead of Time: The peanut sauce can be made up to 2 days in advance. This will save you time on the day you're cooking the dish.
Use Fresh Vegetables: Fresh vegetables will give your dish the best flavor. If you can't find fresh vegetables, you can use frozen vegetables instead.
Add Protein: If you want to add protein to your dish, you can add cooked chicken, shrimp, or tofu.
Serve Immediately: This dish is best served immediately after it's cooked. The noodles will start to absorb the sauce and become mushy if you let it sit for too long.

Conclusion:

Beef and Noodles in Thai Peanut Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal that's packed with flavor, give this recipe a try.