American-Thai Fusion

If you love Thai food but wish you could get some of the flavor without going out or buying tons of unfamiliar ingredients, this recipe is worth a taste. Powdered ginger can be substituted for fresh if you need to, and rice wine vinegar can be replaced with any light vinegar (white vinegar or sherry vinegar would work) in a pinch. Slightly sweet, slightly salty, and packed with veggies in a creamy sauce, this is a meal you’ll be glad to have leftovers of for lunch.

Peanut-Lime Pasta

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Thai-inspired and super simple, this veggie-packed dish is a comfort food a nutritionist can get behind. Make sure to use a peanut butter that contains only peanuts—no added salt, sugar, or oils—for the best nutrition.

Servings: 6 (213 g )

Prep Time: 25 min.

Cook Time: 25 min.


  • ¾ lb. whole-wheat spaghetti, cooked
  • 2 cups broccoli florets
  • 2 cups snow peas
  • 2 cups peas
  • ½ cup natural peanut butter
  • 2 Tbsp. low-sodium soy sauce
  • ¼ cup water
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. fresh lime juice
  • 1 scallion, chopped
  • ¾ inch fresh ginger, grated
  • 1 Tbsp. brown sugar
  • ¼ tsp. red pepper flakes
  • ½ cup shelled, unsalted peanuts, toasted and chopped


  1. Steam vegetables until tender.
  2. Puree together peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor.
  3.  Mix warm pasta with half of the sauce, stirring thoroughly. Add veggies and peanuts. Serve with remaining sauce on the side.