Thai Peanut Curry Noodles

Recipe from EatingWell

Ingredients

• 8 ounces whole-wheat spaghetti
• 1/2 cup smooth natural peanut butter
• 1 small shallot, minced
• 2 tablespoons Thai green, red or yellow curry paste
• 1 tablespoon minced fresh ginger
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon salt
• 1/2 cup frozen edamame (thawed)
• 1 medium red bell pepper, cut into matchsticks
• 1 cup matchstick-cut peeled kohlrabi or broccoli stem
• 1/4 cup coarsely chopped fresh cilantro (optional)

Preparation

1. Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Reserve 1/4 cup of the water, then drain the pasta and rinse well with cold water.
2. Whisk the reserved pasta water, peanut butter, shallot, curry paste, ginger, soy sauce, oil and salt in a large bowl. Add the pasta, edamame, bell pepper and kohlrabi (or broccoli stem); toss well to coat. Serve topped with cilantro, if desired.