Thai Peanut Curry Noodles

Thai curry paste delivers a spicy kick in the pants in this healthy peanut noodle recipe. If you haven’t tried kohlrabi yet, here’s your excuse to buy it. The bulbous vegetable is related to broccoli and Brussels sprouts but has a milder, sweet flavor and fabulous crunch.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 8 ounces whole-wheat spaghetti
• ½ cup smooth natural peanut butter
• 1 small shallot, minced
• 2 tablespoons Thai green, red or yellow curry paste
• 1 tablespoon minced fresh ginger
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil
• ¼ teaspoon salt
• ½ cup frozen edamame (thawed)
• 1 medium red bell pepper, cut into matchsticks
• 1 cup matchstick-cut peeled kohlrabi or broccoli stem
• ¼ cup coarsely chopped fresh cilantro (optional)

Directions

1. Bring a large saucepan of water to a boil. Add spaghetti, and cook according to package directions. Reserve 1/4 cup of the water, then drain the pasta and rinse well with cold water.
   
2. Whisk the reserved pasta water, peanut butter, shallot, curry paste, ginger, soy sauce, oil and salt in a large bowl. Add the pasta, edamame, bell pepper and kohlrabi (or broccoli stem); toss well to coat. Serve topped with cilantro, if desired. 

Nutritional Information

Per Serving: 513 calories; 25 g fat (11 g sat, 6 g mono); 59 mg cholesterol; 50 g carbohydrate; 0 g added sugars; 6 g total sugars; 26 g protein; 9 g fiber; 539 mg sodium; 624 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.