This dish may require a little extra effort but it’s so worth it. Spiralized carrot ‘noodles’ replace traditional pasta in this typical Thai dish. The ‘noodles’ along with other healthy veggies simmer in a Swanson broth-based peanut sauce, soaking up all of the amazing flavors. We think you’ll love these ‘noodles’ so much you may never go back to plain old pasta!
cost per recipe: $5.02
The price is determined by the national average.
tablespoons toasted sesame oil
teaspoons minced garlic
teaspoon crushed red pepper
ounces mushrooms, sliced (about 1 cup)
medium green pepper, cut into 2-inch strips (about 1 cup)
cups small broccoli florets
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Aseptic Vegetable Broth
cup creamy peanut butter
tablespoons soy sauce
tablespoon lime juice
large carrot (about 1 1/4 pounds), peeled and spiralized using blade with medium holes (about 5 cups)
green onion, sliced (about 2 tablespoons)
teaspoons chopped dry roasted salted peanuts
Heat the sesame oil in a 12-inch skillet over medium-high heat. Add the garlic and crushed red pepper and cook and stir for 30 seconds. Add the mushrooms and green pepper and cook for 3 minutes or until the peppers are lightly browned and tender, stirring occasionally.
Increase the heat to high. Add the broccoli, broth, peanut butter, soy sauce and lime juice to the skillet and heat to a boil. Cook and stir until the peanut butter has melted. Reduce the heat to medium. Cover and cook for 2 minutes or until the broccoli is tender.
Add the carrot noodles to the skillet. Cover and cook for 1 to 2 minutes or until the carrot noodles are tender-crisp (cook an additional 1 to 2 minutes for more tender noodles).
Uncover and toss to coat the carrot noodles with the peanut butter mixture. Cook, uncovered, for 1 minute or until peanut butter mixture thickens slightly. Serve sprinkled with the green onion and peanuts.