Thai Peanut Noodle and Beef Skillet

 

8

oz uncooked spaghetti

4

medium carrots, thinly sliced (2 cups)

8

oz fresh sugar snap peas

1

can (14 oz) coconut milk (not cream of coconut)

1

tablespoon packed brown sugar

2

to 3 teaspoons Thai red curry paste

1

tablespoon soy sauce

1/2

cup crunchy peanut butter

2

tablespoons lime juice

1

lb lean (at least 80%) ground beef

1

tablespoon grated gingerroot

1/2

teaspoon salt

• 1 In 5- to 6-quart Dutch oven, cook spaghetti as directed on package, adding carrots and peas during last 5 minutes of cooking time. Rinse with cold water; drain and set aside.
• 2 In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce and peanut butter. Microwave on High 2 minutes or until hot. Add lime juice; stir with wire whisk until smooth. Set aside.
• 3 In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in gingerroot and salt; cook 1 minute longer.
• 4 Stir in reserved spaghetti, vegetables and peanut sauce; toss until coated. Cook 2 to 3 minutes or until thoroughly heated.