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Thai Peanut Noodle and Beef Skillet

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By Betty Crocker Kitchens
Updated May 17, 2013
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Peanut flavored noodle and ground beef skillet - perfect for an Asian cuisine dinner that can be made ready in just 30 minutes!

Thai Peanut Noodle and Beef Skillet

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 8 oz uncooked spaghetti
  • 4 medium carrots, thinly sliced (2 cups)
  • 8 oz fresh sugar snap peas
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 1 tablespoon packed brown sugar
  • 2 to 3 teaspoons Thai red curry paste
  • 1 tablespoon soy sauce
  • 1/2 cup crunchy peanut butter
  • 2 tablespoons lime juice
  • 1 lb lean (at least 80%) ground beef
  • 1 tablespoon grated gingerroot
  • 1/2 teaspoon salt

Instructions

  • 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. Rinse with cold water; drain and set aside.
  • Step 
    2
    In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce and peanut butter. Microwave on High 2 minutes or until hot. Add lime juice; stir with wire 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, vegetables and peanut sauce; toss until coated. Cook 2 to 3 minutes or until thoroughly heated.

Nutrition

620 Calories
34g Total Fat
27g Protein
51g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
310
Total Fat
34g
53%
Saturated Fat
18g
89%
Trans Fat
1/2g
Cholesterol
45mg
16%
Sodium
760mg
32%
Potassium
710mg
20%
Total Carbohydrate
51g
17%
Dietary Fiber
6g
24%
Sugars
12g
Protein
27g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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