Makes 10 Servings
1 Tbsp red pepper flakes, crushed
1⁄3 cup sesame oil
1 tablespoon lime juice
1 tablespoon rice vinegar
2 tablespoon Truvía® Nectar
1⁄4 cup soy sauce, low sodium
1⁄3 cup green onions, chopped
1⁄3 cup carrots, washed, dried and shredded
1⁄4 cup peanuts, roasted, unsalted, chopped
1 lbs. pasta, whole wheat dry
1⁄4 cup cilantro, washed, dried, chopped
In a small saucepan, heat the sesame oil and red pepper flakes on low heat for 5-10 minutes.
Pour the oil through a fine-mesh strainer into a medium size bowl. Discard pepper flakes.
To the warm oil: whisk in the lime juice, rice wine vinegar, Truvía® Nectar, soy sauce, green onions, shredded carrots, and chopped peanuts, set aside.
In a large pot of boiling water, cook pasta according to packaging.
Drain pasta, place into a large bowl.
Toss noodles with oil mixture.
Top with chopped cilantro.
Serve the noodles warm, at room temperature for up to 1 hour or cold, refrigerate any leftovers.
Total Fat 10g
Dietary Fiber 6g
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