Thai peanut noodles & broccoli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
broccoli, 1 large stalklite soy sauce, 3 Trice vinegar, 3 Thoney, 4 TChinese rice cellophane noodles, 2 cupsThai red curry paste, 1/2 tspFresh ginger root, about 2-inch pieceLime juice, 1 TWater, 1/4 cup (and extra if needed)Natural peanut butter, 3/4 cupOnion, 1 large, choppedGarlic, 2 medium clovesOlive oil, 3 T
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.
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.
Nutritional Info 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
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