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Peanutty Thai Noodles With Sugar Snap Peas

Peanutty Thai Noodles With Sugar Snap Peas

Nutrition Facts
  • cal. (kcal) 469
Peanutty Thai Noodles With Sugar Snap Peas
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 5 mins
  • Carb Grams Per Serving: 84


  • 12 ounces thin rice noodles
  • 2 cups low-sodium chicken broth
  • 1/4 cup peanut butter, creamy or chunky
  • 3 tablespoons reduced-sodium soy sauce
  • 2 cups fresh or frozen sugar snap peas, thawed if frozen
  • 1/4 cup chopped fresh cilantro
  • Salt
  • Freshly ground black pepper
  • Juice of 1 lime


  1. Soak the rice noodles in hot water for 10 minutes; drain and set aside.
  2. In a medium saucepan, whisk together the chicken broth, peanut butter and soy sauce. Set pan over medium heat and bring the mixture to a simmer. Add noodles and the sugar snap peas; cook 2 to 3 minutes or until peas are crisp-tender and liquid is absorbed.
  3. Remove from heat; stir in the cilantro. Season to taste with salt and black pepper. Drizzle the lime juice over the top.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 469 cal., 9 g total fat (2 g sat. fat), 84 g carb. (4 g fiber), 12 g pro.