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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 534.8
  • Total Fat: 23.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 458.4 mg
  • Total Carbs: 70.4 g
  • Dietary Fiber: 4.9 g
  • Protein: 9.5 g

View full nutritional breakdown of Thai peanut noodles & broccoli calories by ingredient
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Thai peanut noodles & broccoli

Submitted by: SUKEYVET

Introduction

you can make with regular spaghetti if you don't have rice noodles you can make with regular spaghetti if you don't have rice noodles
Number of Servings: 6

Ingredients

    broccoli, 1 large stalk
    lite soy sauce, 3 T
    rice vinegar, 3 T
    honey, 4 T
    Chinese rice cellophane noodles, 2 cups
    Thai red curry paste, 1/2 tsp
    Fresh ginger root, about 2-inch piece
    Lime juice, 1 T
    Water, 1/4 cup (and extra if needed)
    Natural peanut butter, 3/4 cup
    Onion, 1 large, chopped
    Garlic, 2 medium cloves
    Olive oil, 3 T



Directions

Steam broccoli and set aside. Cook rice noodles in hot water for 5 minutes; drain and rinse with cold water; set aside.

Chop onion, garlic, and fresh ginger; saute in olive oil until onions are soft, approximately 5 minutes.

Add 1/2 tsp thai red curry paste to the frying pan; add soy sauce, honey, rice vinegar, lime juice, peanut butter, and water, and stir while simmering (5 minutes or so). Peanut butter will become a smooth sauce. If it's too thick, add additional water by the tablespoon. After sauce is ready, add broccoli, stirring well to coat, and then noodles, again stirring well to coat.

Makes approximately 6 1.5-cup servings. You can substitute whole-wheat spaghetti for the rice noodles (it then won't be gluten-free); you can also serve this dish, with or without the noodles, over brown rice. If you wish, sprinkle chopped raw cucumber and sesame seeds on top to garnish.

Number of Servings: 6

Recipe submitted by SparkPeople user SUKEYVET.






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