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Thai Peanut Noodles




Source of Recipe


(pmoser)


List of Ingredients




1/2 (8 ounce) package fettuccine (not the wheat noodles)
1 1/2 cups broccoli, cut into bite-sized pieces (fresh or frozen)
1/2 carrot, grated
2 teaspoons garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1 tablespoon brown sugar
4 tablespoons low sodium soy sauce
3 1/2 tablespoons rice wine vinegar
4 tablespoons reduced-fat peanut butter

Recipe



In a large pot, cook fettucini as directed. Towards the end of the pasta cooking, add the broccoli into the pot to cook for approximately 3-4 minutes.
In a greased large saucepan, heat garlic on med-high heat for 2 minutes.
Add red pepper flakes, ginger, and brown sugar into the saucepan. Allow to cook another 2 minutes.
Add soy sauce, rice wine vinegar, and peanut butter to the saucepan. Use a spaghetti spoon or whisk to mix in the peanut butter to the liquid to form a sauce.
When the sauce begins to bubble, add the cooked pasta/broccoli to the saucepan. Mix well. Add the carrot. Mix well to prevent clumps.

Makes 2-3 servings