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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Reserve 1/4 cup of the water, then drain the pasta and rinse well with cold water.

  • 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 Facts

469 calories; protein 17.8g; carbohydrates 55.1g; dietary fiber 11.1g; sugars 5.9g; fat 19.9g; saturated fat 3g; vitamin a iu 970.7IU; vitamin c 55.9mg; folate 95.8mcg; calcium 41.7mg; iron 3.1mg; magnesium 100.8mg; potassium 365.4mg; sodium 570.9mg; thiamin 0.3mg.

Reviews (7)

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7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
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 Read More
Rating: 3 stars
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 Read More
Rating: 4 stars
easy dish flavorful and includes a variety of textures. good to pack for next day lunch! Pros: flavorful healthy simple Read More
Rating: 4 stars
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? Read More
Rating: 2 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 2 stars
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! Read More