Ingredients:
8 oz uncooked spaghetti
4 medium carrots, thinly sliced (2 cups)
8 oz fresh sugar snap peas
1 can (14 oz) coconut milk (not cream of coconut)
1 tablespoon packed brown sugar
2 to 3 teaspoons Thai red curry paste
1 tablespoon soy sauce
1⁄2 cup crunchy peanut butter
2 tablespoons lime juice
1 lb lean (at least 80%) ground beef
1 tablespoon grated gingerroot
1⁄2 teaspoon salt

Method:
1 In 5- to 6-quart Dutch oven, cook spaghetti as directed on package, adding carrots and peas during last 5 minutes of cooking time. Drain; rinse with cold water to cool. Drain again; set aside.

2 In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce and peanut butter. Microwave uncovered on High 2 minutes or until hot. Add lime juice; stir with whisk until smooth. Set aside.

3 In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in gingerroot and salt; cook 1 minute longer.

4 Stir in reserved spaghetti, the vegetables and peanut sauce; toss until coated. Cook 2 to 3 minutes or until thoroughly heated.

Notes and Tips:
easy variation Creamy peanut butter works just as well in this recipe if you prefer. Also, 1⁄4 teaspoon ground ginger can be used instead of the fresh gingerroot.

thai peanut noodle and beef skillet recipe