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Thai Peanut Noodle Bowl with Fettuccine NuPasta recipe - this recipe takes 20 minutes, is vegan, low carb, high fibre, and gluten free! This is a great weeknight dish. NuPasta is a fantastic choice for those looking for a low carb alternative that ACTUALLY tastes like noodles | Recipe created for NuPasta by Andrea Hardy, registered dietitian from Ignite Nutrition in Calgary, Alberta, Canada
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Thai Peanut Noodle Bowl with Fettuccine NuPasta

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 2
Author: Andrea Hardy

Ingredients

  • 2 packages fettuccine NuPasta
  • 1 cup edamame, frozen & shelled
  • 1 cup purple cabbage, shredded
  • 1 red pepper, sliced
  • 1/4 cup roasted unsalted peanuts, crushed
  • Fresh cilantro

For the sauce

  • 1/2 cup natural unsalted peanut butter
  • 2 Tbsp soy sauce gluten free if necessary
  • 1 Tbsp sesame oil
  • 2 Tbsp rice vinegar
  • 1 Tbsp brown sugar
  • 1 clove garlic, minced
  • 2 Tbsp ginger, minced
  • chili flakes, I used 1/8 tsp but up to ¼ if you like spicy!

Instructions

  • In a wok, combine edamame, red pepper, and cabbage on high heat. Sauté until fork-tender.
  • While the vegetables are cooking, combine peanut butter, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, ginger, and chili flakes in a bowl.
  • Drain fettuccine nuPasta
  • Add pasta & sauce to the vegetable mixture - mix until heated through
  • Portion and top with crushed peanuts & cilantro
  • Enjoy!