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Jim Bathie Photo by: Jim Bathie

Thai Peanut Noodles

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

Health AUGUST 2010

  • Yield: 4 servings (serving size: 2 1/2 cups)
  • Cook time: 15 Minutes
  • Prep time: 15 Minutes
  • Total: 30 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 410
  • Fat: 13g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2g
  • Protein: 21g
  • Carbohydrate: 61g
  • Fiber: 14g
  • Cholesterol: 0.0mg
  • Sodium: 610mg
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Thai Peanut Noodles Recipe

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