80
Submitted by mnd9336
"By far the best and healthiest Thai Peanut I've EVER tasted. It's highly requested by family and friends!!! This quick recipe is just for two people, but it doubles and triples extremely well when we have company over. Give it a try!!"
photo by Hadice 
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
2-3
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ingredients
- 0.5 (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
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directions
- 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.
- Enjoy!
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Reviews
-
When cooked exactly as per the provided recipe, I found the sauce to be too thick (my garlic was burning at 2 minutes, too), and the fettuccine far too large. In later attempts of this recipe, I shot for an "idiot version" pad thai: I combined steps 2 and 3, and shortened the cooking time to about 90 seconds total, used a packet of re-hydrated rice stick noodles instead of the fettuccine, and added 1/4 - 1/2 cup of hot water at the very end, which made the sauce more creamy. My variation has made it into my family's regular menu rotation!
See AlsoSpicy Sichuan Noodles Recipepaull
-
Love the sauce. Used it for egg noodles with stir fry.
Oana O.
-
I agree with another viewer that if I had completely followed the instructions my meal would have an unfavorable outcome. My garlic was burning at about 2 minutes (even though I had already added in the next few ingredients as per the recipe. I also felt it needed a lot more veggies, so I added 1/2 of a zucchini, 1 portobello mushroom, and doubled the amt of broccoli. We did enjoy this very rich vegan dinner with a cucumber salad on the side.
januarybride
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We've made this recipe quite a few times since coming across it. We've made quite a few modifications such as upping the veggies and adding tofu and peanuts. Also, I use whole wheat noodles and still think it tastes great. I tried to cut back on the noodles and up the veggies! I really think it is delicious and I love that it takes less than 30 min to whip up! :D
SarahHannan
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Loved this. Added a little Gardein "Chi'kn" for some extra protein, making it a fantastic vegan main. Thanks so much for posting! I will definitely make this again.
Serah B.
see 70 more reviews
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Tweaks
-
When cooked exactly as per the provided recipe, I found the sauce to be too thick (my garlic was burning at 2 minutes, too), and the fettuccine far too large. In later attempts of this recipe, I shot for an "idiot version" pad thai: I combined steps 2 and 3, and shortened the cooking time to about 90 seconds total, used a packet of re-hydrated rice stick noodles instead of the fettuccine, and added 1/4 - 1/2 cup of hot water at the very end, which made the sauce more creamy. My variation has made it into my family's regular menu rotation!
paull
-
Outstanding! I did change it up a little bit. I used fresh ginger in place of ground ginger and balsamic vinegar in place of rice wine vinegar. I also added sauteed onion and red pepper. Worked out very, very nicely! Thanks for posting!
FloydFan
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This was excellent!! The only thing I changed was 3 T of regular soy sauce instead of 4 and I added 1 lb of shrimp to the pasta and broccoli during the last couple minutes of cooking time. This is a keeper, me and the hubby loved it!
amosmoses
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We love it! I use extra broccoli & carrot,and reduce the rice wine vinegar. I also julienne the carrot and add it to the pasta & broccoli for the last minute of cooking. I use regular peanut butter instead of low fat and whole wheat spaghetti. It makes a great leftover, so I always make extra to guarantee cold peanut noodles for lunch the next day. Thanks for a great recipe!
Linorama
RECIPE SUBMITTED BY
mnd9336
- 1 Follower
- 1 Recipe
My husband and I are originally from Oklahoma. We were blessed with a sweet baby girl in 2006 and adorable baby boy in 2008. My hubby is working on his Ph.D. while I stay at home with the kiddos. I'll put my Master's to use one day!
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