Thai Peanut Curry Noodles
Recipe from EatingWell
Ingredients
- 8 ounces whole-wheat spaghetti
- 1/2 cup smooth natural peanut butter
- 1 small shallot, minced
- 2 tablespoons Thai green, red or yellow curry paste
- 1 tablespoon minced fresh ginger
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon salt
- 1/2 cup frozen edamame (thawed)
- 1 medium red bell pepper, cut into matchsticks
- 1 cup matchstick-cut peeled kohlrabi or broccoli stem
- 1/4 cup coarsely chopped fresh cilantro (optional)
Preparation
- Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Reserve 1/4 cup of the water, then drain the pasta and rinse well with cold water.
- Whisk the reserved pasta water, peanut butter, shallot, curry paste, ginger, soy sauce, oil and salt in a large bowl. Add the pasta, edamame, bell pepper and kohlrabi (or broccoli stem); toss well to coat. Serve topped with cilantro, if desired.
Calories | Fat | Sat. Fat | Trans Fat | Sodium | Carb. | Fiber | Protein | |
---|---|---|---|---|---|---|---|---|
Thai Peanut Curry Noodles | 25 | 0 g. | .5 g. | 0 g. | 22 mg. | 5 g. | .7 g. | 1.5 g. |