Thai noodles with cilantro

Yield: 4 servings

Measure Ingredient
¼ cup Fresh lime juice
2 tablespoons Soy sauce
1 tablespoon Light brown sugar
1 tablespoon Dark molasses
4 cups Broccoli flowerets; in bite-size pieces
½ Red bell pepper; thinly sliced
½ pounds Thin spaghetti; broken in half
1 tablespoon Canola oil
2 teaspoons Minced gingerroot
2 teaspoons Minced garlic
1 teaspoon Minced jalapeno chile
1 cup Frozen green peas
¼ cup Thinly sliced green onions
2 tablespoons Minced fresh cilantro
2 Eggs; beaten
¼ cup Chopped peanuts; for garnish
Cilantro sprigs; for garnish

Makes 4 servings.

An exotic dish, but one that is easily created in your own kitchen. It is high in protein, low in fat and rich in both flavor and nutrition.

Combine the lime juice, soy sauce, sugar and molasses in a small bowl and set aside.

Steam the broccoli over boiling water 2 minutes. Add bell pepper and steam 2 to 3 minutes, until vegetables are crisp-tender. Run under cold water until cooled and set aside.

Bring a large pot of water to a boil and cook the spaghetti 7 to 8 minutes, or just until barely tender. Drain and set aside.

Meanwhile, heat the oil in a nonstick Dutch oven over medium heat. Add the gingerroot, garlic and chile and cook, stirring frequently, about 1 minute.

Add broccoli, bell pepper, peas, green onions and cilantro and stir until heated through. Transfer the broccoli mixture to a large bowl and cover with foil to keep warm.

Pour the beaten eggs into the Dutch oven over medium heat, and as they begin to cook, add cooked spaghetti and lime juice mixture. Using two forks, toss the mixture until the liquid is absorbed. Add broccoli mixture and toss until thoroughly mixed. Serve on a warmed platter or individual plates. Garnish with peanuts and cilantro sprigs.


Raw eggs carry the risk of salmonella, a food poisoning that can be serious for the very young, the elderly or anyone with a compromised immune system.

In the recipe above, the eggs are completely cooked as the pasta is tossed in the pan over heat. Be careful with egg dishes that do not result in hard cooking of both whites and yolks.

Per serving: 203 Calories (kcal); 10g Total Fat; (43% calories from fat); 10g Protein; 20g Carbohydrate; 94mg Cholesterol; 609mg Sodium Food Exchanges: ½ Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 1½ Fat; ½ Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook, page 143 Converted by MM_Buster v2.0n.

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