Thai Noodles

Photo by: Daniel West

Characteristic of Thai cooking, are the flavors, salty, sour, sweet and bitter. Using western ingredients this recipe is a great way to begin adding asian dishes and more interest to your diet.

I use whole grain pasta exclusively. Read “Whole Grains” to understand how to make changes to whole grains.

Thai Noodles, serves 2 as a main dish

1 1/2 cup Whole Grain Noodle Style Pasta
2 tbsp peanut butter
2 tbsp soy sauce low sodium
2 tbsp Worcestershire sauce
1/2 tsp onion powder
1/8 tsp cayenne
1/8 cup Chicken broth low sodium
sweetener equal to 2 tbsp sugar

Cook the noodles until soft. While waiting, blend the remaining ingredients in a micro-safe bowl for 1 minute, stir well and repeat if needed to blend well. When noodles are soft, drain well and add to the peanut sauce.

If you have problems with wheat, use rice noodles. For a peanut allergy, substitute any nut butter. Vegemite would be a good substitute for the peanut butter but decrease the soy and Worcestershire or the dish is too salty.

Nutrition Information, note that the sodium in this recipe is acceptable only with using low sodium soy sauce and broth

Calories 229 Calories from Fat 78
% Daily Value*
Total Fat 8.7 g 13%
Saturated Fat 1.7 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 780 mg 33%
Total Carbohydrates 31.9 g 11%
Dietary Fiber 4.8 g 19%
Sugars 6.2 g
Protein 10.1 g