Red Curry Peanut Noodles
Recipe from Food & Wine

Whole-wheat spaghetti is one of Melissa Rubel Jacobson's favorite pastas because it is a good source of fiber and has an appealing chewiness. Here, she updates sesame noodles, a Chinese take-out classic, by giving the peanut sauce a hit of fiery red curry paste.


Red Curry Peanut Noodles
Kana Okada

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Servings: 4
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Chinese Cuisine, Chinese Noodles, Pasta, Vegetarian Pasta
 
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Ingredients
  • 3/4  pound
    whole-wheat spaghetti
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  • 1/2  cup
    smooth peanut butter
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  • 1 1/2  tablespoons
    fresh lime juice
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  • 1  tablespoon
    red curry paste
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  • 1/3  cup
    chicken stock or low-sodium broth
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  • 1/4  cup
    plus 2 tablespoons packed cilantro leaves
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  •  
    Kosher salt
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  • 1  cup
    mung bean sprouts (2 1/2 ounces)
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  • 2 
    scallions, white and green parts quartered and thinly sliced lengthwise
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  • 1 
    carrot, coarsely grated
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  • 1/3  cup
    salted, roasted peanuts, coarsely chopped
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  •  
    Lime wedges, for serving
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Directions
1.
In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.
2.
Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock, and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.
3.
In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions, and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.
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