Photo: Cold Curry-Peanut Noodles Recipe
Ingredients
- Kosher salt
- 12 ounces whole-wheat spaghetti
- 2/3 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)
Directions
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
Photograph by Antonis Achilleos
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By TEAMmotherNson
Fredericksburg, VA
on May 23, 2012
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This recipe had so much potential. I followed as directed and it seemed too sticky and too "peanutty". I really love peanut butter, so it even shocks me to say that there may have been too much. My guests were polite and said they enjoyed it without going back for seconds. My children told me the truth...."Please don't ever make that again Mom".
By MusicalCookie
Gordon, PA
on August 06, 2011
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Didn't enjoy this at all, my husband said he did but didn't go back for seconds. I liked all the ingredients, but they didn't make for a good combination. Also didn't care for the texture - a little gritty and sticky on the pasta.
By EveofDestruction
Las Vegas
on November 19, 2010
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I made this with Udon noodles instead of spaghetti, because why would I use spaghetti in a curry? I also used a lot of Sriracha sauce. Carrots were the only veg I had on hand, so that's all I put in the dish. My sauce was the peanut butter, rice vinegar, red curry paste, cilantro, peanuts, Sriracha, and water. You do not need to mix it with anything other than a fork; don't dirty your blenders for this!
I'll give it three stars because it gave me the idea for a five-star dish, but wasn't a five-star dish in itself. I encourage you all to try this recipe with actual Asian noodles instead of spaghetti!
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