If you love Thai food but wish you could get some of the flavor without going out or buying tons of unfamiliar ingredients, this recipe is worth a taste. Powdered ginger can be substituted for fresh if you need to, and rice wine vinegar can be replaced with any light vinegar (white vinegar or sherry vinegar would work) in a pinch. Slightly sweet, slightly salty, and packed with veggies in a creamy sauce, this is a meal you’ll be glad to have leftovers of for lunch.
Peanut-Lime Pasta
Thai-inspired and super simple, this veggie-packed dish is a comfort food a nutritionist can get behind. Make sure to use a peanut butter that contains only peanuts—no added salt, sugar, or oils—for the best nutrition.
Servings: 6 (213 g )
Prep Time: 25 min.
Cook Time: 25 min.
Ingredients
- ¾ lb. whole-wheat spaghetti, cooked
- 2 cups broccoli florets
- 2 cups snow peas
- 2 cups peas
- ½ cup natural peanut butter
- 2 Tbsp. low-sodium soy sauce
- ¼ cup water
- 2 Tbsp. rice vinegar
- 2 Tbsp. fresh lime juice
- 1 scallion, chopped
- ¾ inch fresh ginger, grated
- 1 Tbsp. brown sugar
- ¼ tsp. red pepper flakes
- ½ cup shelled, unsalted peanuts, toasted and chopped
Directions
- Steam vegetables until tender.
- Puree together peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor.
- Mix warm pasta with half of the sauce, stirring thoroughly. Add veggies and peanuts. Serve with remaining sauce on the side.