I will often open up my pantry, fridge or freezer and declare we have so much food already, I don’t know why I go to the grocery store every week.
Well, I do know. Some of the reason is for the perishables. Milk, fresh vegetables, etc… The other reason is that I make a menu for the week and in many cases I choose what sounds interesting to make, without regard for what I already have. Not this case. Before I made my menu I looked at some ingredients I already had: spaghetti, curry paste, peanuts and 3 partial jars of peanut butter. Don’t ask me how I had 3 partial jars, but this was a good chance to clean them out.
I love this picture.
I decided to show only one of those jars here.
This made a huge platter.
An awesome dish that is both tasty and filling.
Cold Curry-Peanut Noodles
prep 0 hours 20 minutes ∙ cook 0 hours 15 minutes ∙ makes 4 servings ∙ difficulty Easy ∙ source M.foodnetwork.com
- Kosher salt
- 12 ounces whole-wheat spaghetti
- ⅔ cup crunchy peanut butter
- 1 to 2 tablespoons red curry paste
- 2 teaspoons rice wine vinegar
- Juice of 1 lime, plus wedges for serving
- 1/3 cup fresh cilantro leaves, plus more for sprinkling
- 2 scallions, thinly sliced
- 1 cucumber, peeled, seeded and cut into thin strips
- 1 large carrot, coarsely grated
- Red pepper flakes or chili paste, for serving (optional)
Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water.
Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth.
Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary.
Transfer to bowls and top with more cilantro and pepper flakes, if desired. Serve with lime wedges.
Per serving: Calories 574; Fat 23 g (Saturated 4 g); Cholesterol 0 mg; Sodium 576 mg; Carbohydrate 79 g; Fiber 16 g; Protein 24 g