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Whole-wheat spaghetti is one of Melissa Rubel's favorite pastas because it is a good source of fiber and has an appealing chewiness. Here, she updates sesame noodles, a Chinese take-out classic, by giving the peanut sauce a hit of fiery red curry paste.

Total time

25 minutes

Servings

4

Ingredients

3/4 pound whole-wheat spaghetti1/2 cup smooth peanut butter1 1/2 tablespoons fresh lime juice1 tablespoon red curry paste1/3 cup chicken stock or low-sodium broth1/4 cup plus 2 tablespoons packed cilantro leavesKosher salt1 cup mung bean sprouts (2 1/2 ounces)2 scallions, white and green parts quartered and thinly sliced lengthwise1 carrot, coarsely grated1/3 cup salted, roasted peanuts, coarsely choppedLime wedges, for serving

Directions

1) In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well.

2) Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.

3) In a large bowl, toss the spaghetti with the peanut sauce, bean sprouts, scallions and carrot until well coated. Season with salt. Transfer to bowls and sprinkle with the remaining cilantro leaves and the peanuts. Serve with lime wedges.

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