Ingredients for Red Curry Peanut Noodles
- Whole Wheat Spaghetti
- Smooth Peanut Butter
- Fresh Lime Juice
- 2 tablespoons red curry paste
- Chicken Stock
- Fresh Cilantro
- 1/2 cup chopped cilantro leaves
- Kosher Salt
- Mung Bean Sprouts
- 1/4 cup thinly sliced scallions
- 1/2 cup shredded carrots
- 1/4 cup chopped peanuts
- Lime Wedge
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How to Make Red Curry Peanut Noodles
- Bring a large pot of salted water to a boil. Add 1 pound spaghetti and cook until al dente, according to package directions.
- Drain the spaghetti and rinse under cold water until completely cool. Drain very well.
- While the pasta cooks, in a food processor, combine 1/2 cup peanut butter, 2 tablespoons lime juice, 2 tablespoons red curry paste, 1/2 cup chicken or vegetable stock, and 1/4 cup chopped cilantro. Puree until smooth.
- Season the sauce generously with salt to taste.
- In a large bowl, toss the cooled spaghetti with the peanut sauce.
- Add 1/2 cup bean sprouts (optional), 1/4 cup thinly sliced scallions, and 1/2 cup shredded carrots. Toss to coat evenly.
- Season with salt to taste.
- Transfer to bowls and garnish with 1/4 cup chopped cilantro and 1/4 cup chopped peanuts.
- Serve immediately with lime wedges for an extra squeeze of freshness.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
23g
Fat
22g
Carbs
25g
