Thai Peanut Noodles

Thai Peanut Noodles
Photo by Jim Bathie


  • ½ red bell pepper, cut into thin slices
  • ½ cup peanut satay sauce, such as Thai Kitchen
  • 2 cups broccoli florets
  • ¼ cup lightly salted, dry-roasted peanuts, chopped
  • Fresh lime wedges (optional)
  • 8 ounces dried whole wheat linguine
  • 1 large carrot, shredded
  • + 2 more ingredients
    • 2 cups bean sprouts
    • 1 cup shelled frozen edamame

1. Cook pasta according to package directions, omitting salt and fat. During the last minute of cooking, add broccoli and edamame. Drain well and transfer to a large bowl. 2. Add satay sauce to noodles and toss to coat. Add bean sprouts, carrot, and bell pepper; toss until thoroughly combined. ...

View full recipe at My Recipes


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