thai peanut noodle and beef skillet

Creamy peanut butter works just as well in this recipe if you prefer. Also, 1⁄4 teaspoon ground ginger can be used instead of the fresh gingerroot.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In 5- to 6-quart Dutch oven, cook spaghetti as directed on package, adding carrots and peas during last 5 minutes of cooking time. Drain; rinse with cold water to cool. Drain again; set aside.

Step 2

In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce and peanut butter. Microwave uncovered on High 2 minutes or until hot. Add lime juice; stir with whisk until smooth. Set aside.

Step 3

In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in gingerroot and salt; cook 1 minute longer.

Step 4

Stir in reserved spaghetti, the vegetables and peanut sauce; toss until coated. Cook 2 to 3 minutes or until thoroughly heated.