The peanuts in this flavorful Thai-inspired chicken and pasta dish contain a wealth of monounsaturated fats.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a food processor combine the cilantro, soy milk, rice vinegar, soy sauce, garlic, salt and crushed red pepper; add 1/3 cup of the peanuts. Cover and process until nearly smooth.

  • Using a vegetable peeler, cut carrots and zucchini lengthwise into thin ribbons.

  • In a Dutch oven cook noodles according to package directions, adding carrot and sweet pepper the last 1 minute of cooking; drain.

  • Meanwhile, in a large nonstick skillet heat oil over medium heat. Add chicken; cook and stir 4 minutes or until no longer pink. Stir in cilantro mixture; heat through. Stir in noodle mixture and zucchini.

  • Chop the remaining peanuts. Sprinkle servings with chopped peanuts and sesame seeds. Serve with lime wedges.

Nutrition Facts

349.5 calories; protein 27.7g 55% DV; carbohydrates 29.1g 9% DV; exchange other carbs 2; dietary fiber 5.5g 22% DV; sugars 5.9g; fat 14g 22% DV; saturated fat 2.3g 12% DV; cholesterol 62.1mg 21% DV; vitamin a iu 7014.3IU 140% DV; vitamin c 51.7mg 86% DV; folate 61.6mcg 15% DV; calcium 82.7mg 8% DV; iron 1.4mg 8% DV; magnesium 80.8mg 29% DV; potassium 763.8mg 21% DV; sodium 587.1mg 24% DV.