Spicy Thai Noodles

Makes 10 Servings


1 Tbsp red pepper flakes, crushed
1⁄3 cup sesame oil
1 tablespoon lime juice
1 tablespoon rice vinegar
2 tablespoon Truvía® Nectar
1⁄4 cup soy sauce, low sodium
1⁄3 cup green onions, chopped
1⁄3 cup carrots, washed, dried and shredded
1⁄4 cup peanuts, roasted, unsalted, chopped
1 lbs. pasta, whole wheat dry
1⁄4 cup cilantro, washed, dried, chopped


In a small saucepan, heat the sesame oil and red pepper flakes on low heat for 5-10 minutes.

Pour the oil through a fine-mesh strainer into a medium size bowl. Discard pepper flakes.

To the warm oil: whisk in the lime juice, rice wine vinegar, Truvía® Nectar, soy sauce, green onions, shredded carrots, and chopped peanuts, set aside.

In a large pot of boiling water, cook pasta according to packaging.

Drain pasta, place into a large bowl.

Toss noodles with oil mixture.

Top with chopped cilantro.

Serve the noodles warm, at room temperature for up to 1 hour or cold, refrigerate any leftovers.

Nutritional Information

Calories 240
Total Fat 10g
Cholesterol 0mg
Sodium 220mg
Carbohydrates 34mg
Dietary Fiber 6g
Sugars 5g


Recipe courtesy of Truvia.com.