Recipe.......Peanutty thai noodles.......YUM

I wanted to share this recipe cause it is really tasty and my whole family loves it.  I have never cooked rice noodles before and I was so happy when I tried this new recipe out.  I found it in Fitness magazine.  I also loved how inexpensive this dish is to make.  I only make 1/2 recipe and that feeds 4 so take that into consideration when reading the nutritional facts.

INGREDIENTS
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

DIRECTIONS

Soak the rice noodles in hot water for 10 minutes; drain and set aside.

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.

Remove from heat; stir in the cilantro. Season to taste with salt and black pepper. Drizzle the lime juice over the top.

Makes 4 servings

Prep time 10 minutes

Cook time 5 minutes

Nutritional facts per serving:  469 calories

12 g protein, 84 g carb, 9 g fat (2 g sat), 4 g fiber

I use fat free swanson broth reduced sodium and I don't add the cilantro.  I also use peas instead of sugar snap peas.  Very easy to make and very forgiving, feel free to try a different vegetable.  I would also suggest using a reduced fat peanut butter to cut fat and calories even more.