Spicy Peanut Noodles

  • Yield 4 servings


8 ounces uncooked spaghetti
4 -- carrots, peeled and thinly sliced
1 cup snow peas, sliced into thin strips
1/2 cup creamy-style peanut butter
1/3 cup coconut milk
1 tablespoon honey
1/2 teaspoon seeded and finely chopped jalapeno pepper (optional)
2 -- limes
1/4 teaspoon salt
1 tablespoon fresh cilantro, chopped
1/4 cup roasted peanuts, coarsely chopped


  1. Bring a large pot of water to a boil. Add pasta and cook until al dente according to package directions. Add carrots and peas during the last 2 minutes of cooking.
  2. Meanwhile, combine peanut butter, coconut milk, honey, jalapeno pepper, if using, freshly squeezed juice from 1 lime and salt in a medium bowl. Whisk together until smooth and well combined. Cut remaining lime into 4 wedges.
  3. Drain pasta and vegetables, then toss with peanut sauce. Divide among 4 deep bowls, garnish with cilantro, peanuts and serve with a lime wedge.

Recipe by Jennifer Perillo.



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