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A little peanut butter and a sprinkling of peanuts give this side dish plenty of flavor. While red pepper flakes offer a little kick, brown sugar balances it out with a hint of sweet. —Mitzi Sentiff of Annapolis, Maryland
This recipe is:
Contest Winning
Healthy
Quick
Nutritional Analysis: 1 cup equals 358 calories, 10 g fat (2 g saturated fat), 0 cholesterol, 472 mg sodium, 54 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 vegetable, 1 fat.
Originally published as Asian Vegetable Pasta in Light & Tasty February/March 2006, p37
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Reviewed on Nov. 19, 2011 by nicholewikel
If you're a fan of Pad Thai then you will appreciate and love this easy great tasting dish.
Reviewed on May. 11, 2011 by karen1965B
This was delicious. We added chicken and onion.
Reviewed on Feb. 04, 2011 by Kenosha Becca
This was very good and I'm already planning on making it again! The only modification I made was using rice noodles instead of pasta.
Reviewed on May. 07, 2010 by geeclark
I usually like the recipes here but not this one, it was terrible. The peanut butter made it sweet and mealy and I will not make this again. My family was very unhappy with it as well
Reviewed on Jan. 11, 2009 by annemariee
This is absolutely one of my favorites. It is easy and very delicious!
Reviewed on Jan. 10, 2009 by ahd605
We Liked this my husband gave it a 4. I had some extra shrimps. So I used as a garnish with the peanuts. I will cook this agein :>
Reviewed on Jan. 10, 2009 by Melb31
This sounds so good. Can't wait to try it.
Reviewed on Jan. 08, 2009 by sohkawetra
A large stock pot would work.
Reviewed on Jan. 08, 2009 by Pennsylvania Pattie
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