Spicy Thai Peanut Rice with Crunchy Vegetables (Printable)

Vibrant Thai-style rice with creamy spicy peanut sauce and crisp colorful vegetables

# What You’ll Need:

→ Rice Base

01 - 1 1/2 cups jasmine rice or long-grain white rice
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Creamy Peanut Sauce

04 - 1/3 cup unsweetened creamy peanut butter
05 - 2 tablespoons soy sauce or tamari
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon fresh lime juice
08 - 1 tablespoon maple syrup or honey
09 - 1 to 2 teaspoons sriracha or chili garlic sauce
10 - 1 teaspoon toasted sesame oil
11 - 2 to 3 tablespoons warm water

→ Fresh Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 cup sugar snap peas, halved
15 - 1 large carrot, julienned or grated
16 - 1 cup shredded purple cabbage
17 - 2 green onions, sliced
18 - 1/4 cup fresh cilantro, chopped

→ Garnish

19 - 1/4 cup roasted peanuts, roughly chopped
20 - Fresh lime wedges
21 - Extra sriracha for additional heat

# How-To Steps:

01 - Rinse jasmine rice under cold running water until water runs clear, about 2 to 3 minutes. Combine rinsed rice, 3 cups water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then immediately reduce heat to low. Cover tightly and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff rice gently with a fork before serving.
02 - While rice simmers, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sriracha, and sesame oil in a medium bowl until smooth. Gradually whisk in warm water, 1 tablespoon at a time, until sauce reaches a pourable consistency. Start with 2 tablespoons and add more if needed. The sauce should coat the back of a spoon.
03 - Slice red and yellow bell peppers into thin strips. Halve sugar snap peas diagonally. Julienne carrot into matchstick-sized pieces or grate using a box grater. Shred purple cabbage into thin strips. Slice green onions on a bias. Chop fresh cilantro coarsely. Keep vegetables raw for maximum crunch, or briefly sauté bell peppers, snap peas, and carrots in a large skillet over medium heat for 2 to 3 minutes if softer texture is preferred.
04 - Divide cooked jasmine rice evenly among 4 serving bowls. Arrange prepared vegetables over rice in sections for visual appeal. Drizzle peanut sauce generously over each bowl, ensuring rice and vegetables are well coated.
05 - Top each bowl with chopped roasted peanuts, fresh cilantro, and sliced green onions. Serve with lime wedges on the side. Offer extra sriracha at the table for those who prefer additional spice. Serve immediately while rice is warm, or enjoy chilled as a grain salad.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like something youd order from your favorite Thai spot
  • The peanut sauce is incredibly versatile and keeps in the fridge for a week
  • You can use whatever vegetables are languishing in your crisper drawer
02 -
  • The peanut sauce thickens as it sits, so add more warm water before serving if needed
  • Overcooking the rice makes it mushy, so keep an eye on that 15 minute timer
  • Raw vegetables hold up better for leftovers than cooked ones
03 -
  • Toast your peanuts in a dry pan for 2 minutes before chopping for deeper flavor
  • Let the sauce come to room temperature before serving for the best consistency

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