Ingredients for Amanda's Thai Peanut
- 8 ounces fettuccine
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 2 minced cloves garlic
- 1/2 teaspoon red pepper flakes
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 cup creamy peanut butter
- 1 tablespoon olive oil
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How to Make Amanda's Thai Peanut
- Cook 8 ounces fettuccine according to package directions. During the last 3-4 minutes of cooking, add 1 cup of broccoli florets to the pasta water.
- While the pasta cooks, prepare the sauce: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 2 minced cloves of garlic and cook for 2 minutes until fragrant.
- Stir in 1/2 teaspoon red pepper flakes (adjust to taste), 1 tablespoon grated fresh ginger, and 1 tablespoon brown sugar. Cook for 2 minutes more.
- Add 1/4 cup soy sauce, 2 tablespoons rice wine vinegar, and 1/2 cup creamy peanut butter to the skillet. Whisk continuously until the peanut butter is fully incorporated and the sauce is smooth and bubbling.
- Add the cooked pasta and broccoli to the skillet. Toss to coat evenly.
- Stir in 1/2 cup shredded carrots. Continue to toss until everything is well combined and heated through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
54g
Fat
13g
Carbs
23g
