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Thai Peanut Curry Noodles

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.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 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)


  1. 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.
  2. 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.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 469kcal
Carbohydrate Total 55g
Total Sugars 6g
Added Sugars 0g
Fiber 11g
Total Fat 20g
Saturated Fat 3g
Mono Saturated Fat 1g
Cholesterol 0mg
Sodium 571mg
Protein 18g
Potassium 365mg
Calcium 42mg
Folate 96mcg
Omega-6 1g
Vitamin E 1mg
Zinc 2mg
Vitamin B3 4mg

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