Thai Peanut Noodle Bowl


Ingredients:

  • 2 ounces uncooked whole-wheat pasta
  • 1 tablespoon peanut butter
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1 piece (1 inch) ginger, peeled and grated
  • 1/2 cup frozen shelled edamame
  • 2 cups frozen stir-fry vegetables
  • 1 tablespoon chopped peanuts
  • 2 scallions, sliced
Make it: Cook pasta according to directions. In a skillet, saute peanut butter, lime juice, garlic and ginger for 1 minute. Add edamame and vegetables and cook for 12 minutes until vegetables are tender; pour over pasta. Top with peanuts and scallions


Originally published in FITNESS magazine