Red Curry Peanut Noodles

“This recipe is from the Feb 2008 issue of Food and Wine magazine. I made it without the mung bean sprouts (store didn't have any) and thought it was delicious. They recommend serving with a light bodied, berry inflected rose, such as a 2006 M. Chapoutier Cotes-du-Rhone Belleruche Rose. (sounds good to me...)”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot of boiling salted water, cook the spaghetti until 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 remaining cilantro leaves and the peanuts. Serve with lime wedges.

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