Thai Peanut Noodles

thai-noodles Recipe
Jim Bathie
Supplying half your daily requirement for fiber, lots of appetite-suppressing protein, and some Resistant Starch and MUFAs, this quick-and-simple Asian-themed dish is just as slimming as it is satisfying.

Resistant Starch: 2g


4 servings (serving size: 2 1/2 cups)
Total time: 30 Minutes

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 410
Fat 13 g
Satfat 2 g
Monofat 2 g
Polyfat 2 g
Protein 21 g
Carbohydrate 61 g
Fiber 14 g
Cholesterol 0.0 mg
Sodium 610 mg


8 ounces uncooked whole-wheat linguine
2 cups broccoli florets
1 cup shelled frozen edamame
1/2 cup peanut satay sauce (such as Thai Kitchen)
2 cups bean sprouts
1 large carrot, peeled and shredded
1/2 red bell pepper, cut into thin slices
1/4 cup lightly salted, dry-roasted peanuts, chopped
Fresh lime wedges


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 pasta mixture, and toss to coat. Add bean sprouts, carrot, and bell pepper; toss until thoroughly combined. Divide pasta mixture evenly among 4 serving plates; top each serving with 1 tablespoon chopped peanuts. Serve with lime wedges.