Thai Spaghetti Toss Recipe

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Thai Spaghetti Toss
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Ingredients
19
Count
Nutrition
660
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. For the Sauce:.
  2. Peel the garlic. With the blender on, drop the garlic cloves, one at a time, through the opening in the lid, blending until finely chopped. Pour the lime juice into the blender container. Stop the blender, and add all the remaining ingredients, along with 1/2 cup water. Pulse on high speed just until the ingredients are combined, about 5 seconds.Scrape down the sides of the blender container and pulse 3 or 4 more times. The sauce is now ready to use with the pasta or as a dipping sauce, or it can be refrigerated or frozen for future use.
  3. For the Pasta:.
  4. Bring 3 quarts lightly salted water to a boil in a covered 4 1/2-quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender, following the package directions. Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
  5. While the chicken defrosts, rinse and drain the bean sprouts, shaking the colander to remove as much water as possible. Set aside. Cut the scallions into roughly 1-inch pieces, using all of the whites and enough tender green tops to make 11/2 cups. Set aside. Coarsely chop the peanuts and set them aside.
  6. Heat the oil in an extradeep 12-inch skillet over medium heat. Cut the chicken (fresh or partially defrosted) into bite-size pieces, adding them to the pan as you cut. Cook, stirring occasionally, until the chicken turns white on the outside, 4 minutes. Then add the snow peas (if using) and scallions to the skillet. Continue to cook, stirring constantly, until the chicken is no longer pink in the center and the snow peas are bright green, about 2 minutes more. Add the bean sprouts and peanut sauce to the skillet, and reduce the heat to low. Stir to mix well, and simmer until ready to serve.
  7. When the pasta is done, drain it in a colander, shaking it to remove as much water as possible. Return the drained pasta to the cooking pot. Add the chicken mixture and toss until well mixed. To serve, divide the pasta, chicken, and vegetables evenly among four plates. Sprinkle 1 tablespoon of the chopped peanuts over each plate and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 660.14 Kcal (2764 kJ)
Calories from fat 263.99 Kcal
% Daily Value*
Total Fat 29.33g 45%
Cholesterol 44.59mg 15%
Sodium 1062.48mg 44%
Potassium 712.83mg 15%
Total Carbs 71.5g 24%
Sugars 15.48g 62%
Dietary Fiber 8.07g 32%
Protein 33.45g 67%
Vitamin C 14.9mg 25%
Iron 200.9mg 1116%
Calcium 63.7mg 6%
Amount Per 100 g
Calories 186.95 Kcal (783 kJ)
Calories from fat 74.76 Kcal
% Daily Value*
Total Fat 8.31g 45%
Cholesterol 12.63mg 15%
Sodium 300.89mg 44%
Potassium 201.87mg 15%
Total Carbs 20.25g 24%
Sugars 4.38g 62%
Dietary Fiber 2.29g 32%
Protein 9.47g 67%
Vitamin C 4.2mg 25%
Iron 56.9mg 1116%
Calcium 18mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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