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Chickpea Spaghetti Pad Thai

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Chickpea Spaghetti Pad Thai

30 minutes total

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Ingredients

Serves 4

1 Box Barilla® Chickpea Spaghetti pasta
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.

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