Thai Peanut Curry Noodles
Thai curry paste delivers a spicy kick-in-the-pants in this healthy peanut noodle recipe. If you haven’t tried kohlrabi yet, here’s your excuse to buy it. The bulbous vegetable is related to broccoli and Brussels sprouts, but has a milder, sweet flavor and fabulous crunch.
- 8ounces whole-wheat spaghetti
- 1/2cup smooth natural peanut butter
- 1small shallot, minced
- 2tablespoons Thai green, red or yellow curry paste
- 1tablespoon minced fresh ginger
- 1tablespoon reduced-sodium soy sauce
- 2teaspoons toasted sesame oil
- 1/4teaspoon salt
- 1/2cup frozen edamame (thawed)
- 1medium red bell pepper, cut into matchsticks
- 1cup matchstick-cut peeled kohlrabi or broccoli stem
- 1/4cup coarsely chopped fresh cilantro (optional)
- 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.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||1g|
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