Thai peanut noodles & broccoli
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
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 noodlesNumber of Servings: 6
Ingredients
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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.
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.