Thai Peanut Noodle

Serves: 6 | Cook Time: ~30 minutes

Ingredients

Base

• 16 oz Fiber Gourmet Light Spaghetti

• lb chicken breast or shrimp, cooked and cooled

• 1 sliced English cucumber

• 1 thinly sliced bell pepper

• Thinly sliced scallion

• 4 thinly sliced and seeded jalapeños

• ⅓ cup crushed roasted peanuts

• 1 cup mung bean sprouts or thinly sliced napa cabbage

• Sesame seeds, cilantro, Thai basil, or mint for garnish

• 1 fresh lime, cut into wedges for serving

Dressing

• 4 tbsp dark soy sauce

• 2 tbsp sriracha or sambal

• 2 tbsp toasted sesame oil

• Juice from 3 fresh limes

• ½ cup natural peanut butter

• 2 tbsp Wholesome Yum honey

• 1 clove garlic

• ½-inch ginger, grated or thin sliced

• 2–3 tbsp warm water

Steps

1. Cook the noodles

   • Boil Fiber Gourmet Light Spaghetti until al dente. Drain.

2. Prepare the protein

   • Grill, sauté, or poach the chicken or shrimp until cooked through. Cool slightly before adding.

3. Make the dressing

   • Blend or whisk all dressing ingredients until smooth and emulsified. Transfer to a large mixing bowl.

4. Combine and finish

   • Add noodles, protein, and vegetables to the bowl.

   • Toss gently to coat evenly.

   • Top with peanuts, sesame seeds, and fresh herbs.

   • Serve cold or at room temperature with lime wedges on the side.

Notes

• You can easily add more chicken or shrimp if you prefer a higher-protein ratio — this recipe is intentionally flexible and stays balanced across variations.