This Chinese take-out staple gets an update by substituting pleasantly chewy whole-wheat spaghetti for the usual egg noodles and adding a spicy kick of red curry paste to the peanut sauce.

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Servings: Serves 4
  • 3/4 pound whole-wheat spaghetti
  • 1/2 cup smooth peanut butter
  • 1 1/2 Tbsp. fresh lime juice
  • 1 Tbsp. red curry paste
  • 1/3 cup chicken stock or low-sodium broth
  • 1/4 cup and 2 Tbsp. packed cilantro leaves
  • Kosher salt
  • 1 cup (2 1/2 ounces) mung bean sprouts
  • 2 scallions , white and green parts quartered and thinly sliced lengthwise
  • 1 carrot , coarsely grated
  • 1/3 cup salted, roasted peanuts , coarsely chopped
  • Lime wedges , for serving
  • Directions
    Total time: 25 minutes

    In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.

    Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.

    In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.

    Beer Pairing: Dishes flavored with peanut butter always go well with malty beers because they share similar sweet, nutty tones. Look for a Summer Solstice Cerveza Crema from Anderson Valley Brewing Company or an Abita Springs, Louisiana.


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