Thai Peanut Noodle and Beef Skillet

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Thai red curry paste can be found in the Asian-foods section of most grocery stores. Add the lower amount first until you've tasted it—it's spicy!

If you will be using leftover spaghetti or making the spaghetti ahead of time, toss with 2 teaspoons sesame oil to prevent the noodles from sticking together.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
Calories from Fat
310
% Daily Value
Total Fat
34g
53%
Saturated Fat
18g
89%
Trans Fat
1/2g
Cholesterol
45mg
16%
Sodium
760mg
32%
Total Carbohydrate
51g
17%
Dietary Fiber
6g
24%
Sugars
12g
Protein
27g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.