spicy thai noodles

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NuStart · Recipes · Main Dishes

Spicy Thai Noodles

Oven · ~1 hr · Serves 7 · about ⅔ cup each

Protein 4 g · Fiber 3 g · Calories 110

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Sodium about 225 mg per serving, about 10% of the 2,300 mg daily maximum

Ingredients

  • Noodles: 1 spaghetti squash
  • Noodles: 1–2 Tbsp olive or sesame oil
  • Sauce: 4 Tbsp natural peanut butter
  • Sauce: 2 Tbsp reduced-sodium soy sauce (Kikkoman Less Sodium, or any reduced-sodium soy sauce)
  • Sauce: 2 Tbsp rice vinegar
  • Sauce: 1 Tbsp honey
  • Sauce: 1 Tbsp sriracha
  • Sauce: ¼ tsp cayenne pepper

Directions

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  1. Halve the spaghetti squash and scrape out the seeds. Drizzle the inside with oil and bake at 400°F about 45 minutes, until tender.
  2. Once slightly cooled, scrape out the noodles with a fork.
  3. Combine all sauce ingredients in a bowl.
  4. Pour the sauce over the noodles and serve, garnished with green onions if desired.
Note. If the sauce is too spicy, halve the sriracha and/or omit the cayenne. Add a lean protein to make it a fuller meal.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Produce

Pantry & dry goods

Check your pantry

No reduced-sodium soy sauce in the house? You do not need to buy a second bottle. Mix 3 parts regular soy sauce with 2 parts water; that lands within a few milligrams of the reduced-sodium version and keeps the liquid the recipe is built around, which is what you want in a dressing or a marinade. If you would rather not add water, use a scant 2 teaspoons for every tablespoon called for. That is the simpler move and it works well in a stew or a stir-fry, where a little less liquid will not be missed. Either way, taste before you add more.

Per-serving values are approximate and vary with brand, variety, and preparation.