Red Curry Peanut Noodles

Name: Red Curry Peanut Noodles
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 carrot, coarsely grated; 59 milliliters packed cilantro leaves; 4 servings Kosher salt; 2 Tbsps fresh lime juice; 4 servings Lime wedges, for serving; 79 milliliters chicken stock or low-sodium broth; 71 grams cup mung bean sprouts; 1 Tbsp red curry paste; 79 milliliters salted, roasted peanuts, coarsely chopped; 2 scallions, white and green parts quartered and thinly sliced lengthwise; 118 milliliters smooth peanut butter; 340 grams whole-wheat spaghetti

Red Curry Peanut Noodles

The recipe Red Curry Peanut Noodles is ready in about 25 minutes and is definitely a tremendous dairy free option for lovers of Indian food. One portion of this dish contains about 26g of protein, 19g of fat, and a total of 559 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a main course. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up chicken stock, mung bean sprouts, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

In a large pot of boiling salted water, cook the spaghetti until it is al dente.

Ingredients you will need

Spaghetti

Water

Equipment you will use

Pot

Drain the spaghetti and rinse under cold water until cool.

Ingredients you will need

Spaghetti

Water

Drain very well.

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.

Ingredients you will need

Fresh Cilantro

Red Curry Paste

Peanut Butter

Lime Juice

Sauce

Stock

Salt

Equipment you will use

Food Processor

In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt.

Ingredients you will need

Bean Sprouts

Peanut Sauce

Green Onions

Spaghetti

Carrot

Salt

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Bowl

Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts.

Ingredients you will need

Fresh Cilantro

Peanuts

Equipment you will use

Bowl

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Pot

Food Processor

Bowl

Ingredients

Servings:

carrot, coarsely grated 59milliliters

packed cilantro leaves 4servings

Kosher salt 2Tbsps

fresh lime juice 4servings

Lime wedges, for serving 79milliliters

chicken stock or low-sodium broth 71grams

cup mung bean sprouts 1Tbsp

red curry paste 79milliliters

salted, roasted peanuts, coarsely chopped 2

scallions, white and green parts quartered and thinly sliced lengthwise 118milliliters

smooth peanut butter 340grams

whole-wheat spaghetti

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Berger Gruner Veltliner (1 Liter) with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.