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Thai Peanut Curry Noodles

Thai Peanut Curry Noodles

serves 4


  • 8 ounces whole-wheat spaghetti or Soba noodles
  • ½ cup smooth natural peanut butter
  • 1 small shallot, minced
  • 2 tablespoons Thai green, red or yellow curry paste
  • 1 tablespoon of Super Sprout Ginger powder
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • ¼ teaspoon salt
  • ½ cup frozen edamame (thawed)
  • 1 medium red bell pepper, cut into matchsticks
  • 1 tablespoon of Super Sprout Broccoli Sprout powder
  • ¼ cup coarsely chopped fresh cilantro (optional)


step 1

Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Reserve ¼ cup of the water, then drain the pasta and rinse well with cold water.

step 2

Whisk the reserved pasta water, peanut butter, shallot, curry paste, Super Sprout Ginger powder, soy sauce, oil and salt in a large bowl.

step 3

Add the pasta, edamame, bell pepper and Super Sprout Broccoli Sprout powder; toss well to coat. Serve topped with cilantro, if desired.