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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This healthier twist on traditional Pad Thai has only 1/3 the sodium of similar name-brand productsâand it's ready to serve in just 30 minutes! âBeth Dauenhauer, Pueblo, Colorado Ingredients:
12 ounces uncooked whole wheat spaghetti |
2 large carrots, julienned |
3/4 cup reduced-fat creamy peanut butter |
3 tablespoons water |
3 tablespoons lime juice |
3 tablespoons molasses |
4-1/2 teaspoons reduced-sodium soy sauce |
3 garlic cloves, minced |
1-1/2 teaspoons rice vinegar |
1-1/2 teaspoons sesame oil |
1/4 teaspoon crushed red pepper flakes |
8 cups finely shredded chinese or napa cabbage |
2 cups shredded cooked chicken breast |
2/3 cup minced fresh cilantro |
3 tablespoons unsalted dry roasted peanuts, chopped |
Directions:
1. In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.
2. Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat.
3. Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving. Yield: 8 servings.
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