Veggie Stir-Fry with Spicy Thai Peanut Sauce

Anyone else have a major obsession with peanut sauce?! It is literally one of my favorite things. If I am out to eat somewhere and there is an item on the menu that comes with peanut sauce, that is without a doubt what I am ordering. I can't get enough of the stuff! So I was very excited when I came up with this Spicy Thai Peanut Sauce, because that meant that I could enjoy one of my favorite things straight from my kitchen whenever I want!

I think that one of the best ways to enjoy peanut sauce is in a stir-fry. I absolutely love how amazing the sauce tastes with the mix of veggies, served over quinoa. SO GOOD!

The veggies I used in this stir-fry are onions, peppers, broccoli, mushrooms, carrots, and purple cabbage. I also used some raw sunflower seeds! I love adding sunflower seeds or cashews to things like stir-frys for a little extra crunch.

Veggie Stir-Fry with Spicy Thai Peanut Sauce

(Makes 4-6 Servings)

Veggie Stir-Fry Ingredients:
1 organic yellow onion, sliced
1 organic yellow pepper, julienned
1 organic orange pepper, julienned
1 container organic mushrooms, sliced
2 cups organic broccoli florets
2 cups organic purple cabbage, sliced
2 organic carrot sticks, cut in rounds
1/3 cup raw organic sunflower seeds
1 cup quinoa 

Spicy Thai Peanut Sauce Ingredients:
1/2 cup creamy peanut butter
1/4 cup coconut aminos
3 Tbs apple cider vinegar
1 Tbs maple syrup or agave nectar
1 tsp red pepper flakes (use 1/2 tsp if you want less spice)
2 organic garlic cloves, minced
3 Tbs filtered water 


1. Rinse and strain quinoa under cold water. Place 1 cup rinsed quinoa and 2 cups water in covered pot to cook. Bring water to a boil then reduce to medium-low heat with lid still on, stirring occasionally until all water is absorbed. 

2. Slice onions and place in pan on medium heat. You do not need to add any oil because onions have a high water content, so just continue to stir the onions occasionally and if they start to stick add a splash of water. 

3. Once onions have started to soften, rinse and julienne peppers and add to the pan. 

4. Let onions and peppers cook together for a couple more minutes then add in the broccoli, and sliced carrots. 

5. Wash mushrooms well then slice and add to the pan. Let all ingredients cook for another few minutes before adding the washed and sliced cabbage. Cover again and reduce heat to medium-low heat. 

6. While the vegetables are cooking, begin making the peanut sauce in a medium size mixing bowl. Add in peanut butter, coconut aminos, apple cider vinegar, agave nectar, red pepper flakes, minced garlic, and water. Stir well with a fork until all ingredients are combined and sauce is nice and smooth. 

7. Remove lid from pan and pour in the peanut sauce to be combined with the cooked vegetables. Once all of the peanut sauce is mixed in, add the sunflower seeds and mix again. 

8. Let everything sit together in the pan for another couple of minutes on low heat, uncovered.

9. Enjoy your serving of delicious Veggie Stir-Fry with Spicy Thai Peanut Sauce over the cooked quinoa (brown rice would also be delicious. Both are gluten-free options). 

I'd love to hear how it turns out if any of you make this one! Leave a comment below or share a picture on Instagram by using the #nutritiouslynatalie! Hope you all enjoy!

xo Natalie