Chickpea Spaghetti Pad Thai
Chickpea Spaghetti Pad Thai
30 minutes total
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Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Spaghetti pasta |
| 1½ | Tablespoons extra virgin olive oil, divided |
| 1 | Cup shelled edamame pulsed in food processor (or chopped with a knife) |
| 1 | Cup carrots, shredded or buy matchstick carrots |
| 1 | Red pepper, diced |
| ½ | Cup peanuts, crushed |
| ¼ | Cup cilantro, chopped |
| ¼ | Cup green onions, sliced |
| 1 | Tablespoon fish sauce |
| 2 | Tablespoons soy sauce |
| 2 | Tablespoons brown sugar |
| 2 | Tablespoons rice vinegar |
| 2 | Teaspoons sriracha hot sauce |
| 2 | Tablespoons peanut butter |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a nonstick skillet sauté edamame, carrots, and red pepper with 1 tablespoon olive oil, season with salt and pepper; set aside when thoroughly cooked.
Step 2
Bring a large pot of water to a boil; cook pasta according to package directions, drain and toss with remaining olive oil.
Step 3
Combine spaghetti with green onions in a big bowl.
Step 4
In a small bowl, whisk together the sauce ingredients.
Step 5
Add sauce to pasta and veggie mixture. Mix well.