Pasta Peanut Stir-Fry

This peanut noodle stir-fry tosses linguine with julienned carrots, cucumber, and scallions in a sauce built from peanut butter, lime juice, soy sauce, and chicken broth. It’s a cold-weather take on Thai peanut noodles that comes together in about 30 minutes.

The sauce is what makes this work. Peanut butter melted into lime juice, soy sauce, and broth creates a creamy, tangy, salty coating that clings to every noodle. Red pepper flakes add a background warmth that builds with each bite.

Julienned cucumber is an unusual stir-fry addition, but it works brilliantly here. A quick toss in the hot wok softens it just slightly while keeping a cool, crunchy bite that contrasts with the warm noodles and carrots.

Kitchen Tips

• Cut the carrots and cucumber into thin julienne strips so they match the shape of the linguine. It looks better and eats better.
• Stir-fry the carrots first for 2 to 3 minutes before adding the cucumber and scallions. Carrots need a head start to get tender.
• Pour the sauce over the vegetables while still in the wok and bring it to a quick boil. This melts the peanut butter fully into the liquid.
• Toss everything with the pasta immediately and serve hot. The sauce thickens as it cools.

Variations

• Add sliced grilled chicken or shrimp for protein.
• Use rice noodles instead of linguine for a gluten-free option (with tamari instead of soy).
• Garnish with chopped roasted peanuts and fresh cilantro for color and crunch.