Thai Peanut Curry Noodles

Thai Peanut Curry Noodles

7 Reviews
From: EatingWell Magazine, March/April 2015

Thai curry paste delivers a spicy kick-in-the-pants in this healthy peanut noodle recipe. If you haven't tried kohlrabi yet, here's your excuse to buy it. The bulbous vegetable is related to broccoli and Brussels sprouts, but has a milder, sweet flavor and fabulous crunch.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces whole-wheat spaghetti
  • ½ cup smooth natural peanut butter
  • 1 small shallot, minced
  • 2 tablespoons Thai green, red or yellow curry paste
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon salt
  • ½ cup frozen edamame (thawed)
  • 1 medium red bell pepper, cut into matchsticks
  • 1 cup matchstick-cut peeled kohlrabi or broccoli stem
  • ¼ cup coarsely chopped fresh cilantro (optional)


  • Active

  • Ready In

  1. Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Reserve ¼ cup of the water, then drain the pasta and rinse well with cold water.
  2. Whisk the reserved pasta water, peanut butter, shallot, curry paste, ginger, soy sauce, oil and salt in a large bowl. Add the pasta, edamame, bell pepper and kohlrabi (or broccoli stem); toss well to coat. Serve topped with cilantro, if desired.

Nutrition information

  • Serving size: about 1¾ cups
  • Per serving: 469 calories; 20 g fat(3 g sat); 11 g fiber; 55 g carbohydrates; 18 g protein; 96 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 971 IU vitamin A; 56 mg vitamin C; 42 mg calcium; 3 mg iron; 571 mg sodium; 365 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Folate (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, ½ vegetable, 1 high-fat meat, 2½ fat

Reviews 7

September 16, 2016
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By: Barbara Currier
2 Tablespoons of green curry paste - really? I was apprehensive but thought the peanut butter and other ingredients would somehow balance it out. I used green chili paste and can’t believe no one commented on this. It’s way too much even if you like spice. Next time I’d try 2 teaspoons and go from there!
April 20, 2016
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By: EatingWell User
So. Much. Peanut. Butter. This is a quick and easy meal, but wow. The peanut butter. Way too much peanut butter. I couldn't taste any of the other flavors in the sauce at all. Next time I will use 1/4 cup; I look forward to good results! Pros: easy; fast Cons: unbalanced
March 08, 2016
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By: EatingWell User
Awesome with a few tweaks I might try using raw shallots and ginger another time, for now stir-frying the sauce and adding a few tweaks turned out an quick and easy weeknight supper packed with flavours. I had some homemade green curry paste left in the fridge but no cilantro and substituted some of the veggies. Here is what I did. In a skillet over medium high heat, let 2 heads of bok choi in 1-inch pieces, a sliced clove of garlic and a minced shallot wilt and brown in a splash of sesame oil, about 4 minutes. Add one thinly sliced yellow bell pepper, two handfuls of frozen green beans and stir-fry until beans are heated through and pepper starts to soften. Add 2 generous tbsp of green curry paste, 1 inch grated ginger and 1/2 finely chopped red chili, softly simmering in the center of the skillet for 1-2 minutes. When the curry paste just about starts to dry up, add a good splash of veggie stock (a bit less than 1 cup) and simmer until most of the liquid has evaporated. Turn off heat, mix 2 tbsp soy sauce (or more to taste) with 1 large tbsp of crunchy peanut butter and a tsp of sesame oil and stir through veggies. Finally, fold in egg noodles and serve with lime wedges. The peanut butter gives just the right balance to the spicy and sour zing of the green curry sauce. Delish even the next day! Pros: Easy to make, colorful burst of flavors Cons: Raw shallots and ginger?
August 20, 2015
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By: chefliz
Good but Sticky This was a tasty recipe. I used 6 oz. soba noodles instead of spaghetti. I would cut the peanut butter in half and up the amounts of veggies. I think doing that would make it less sticky. Otherwise, it had a great flavor. Pros: Great Flavor Cons: Needs a little more liquid
July 07, 2015
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By: EatingWell User
New Favorites We've made this dish three or four times since the March/April issue and will continue to make it once a month. The sauce is very tasty and I love the edamame and the broccoli stems. Easy prep and great leftovers
April 15, 2015
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By: EatingWell User
easy dish, flavorful, and includes a variety of textures. good to pack for next day lunch! Pros: flavorful, healthy, simple
March 31, 2015
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By: EatingWell User
Good consistency, by needs a little help The sauce needs more heat and tart to balance all the peanut butter -- I added about 1T of rice vinegar and about a tsp of chili sauce (it could have used more). Also: I used soba noodles instead of spaghetti. Pros: fast and easy Cons: sauce needs tweaking
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