Thai peppers are tiny, spicy and full of flavor. If you would like to bring down the heat a bit in this dish omit a portion of the peppers. If you like it spicy, two of these firecrackers are quite a kick.
1 tablespoon fresh cilantro leaves plus 1 tablespoon for garnish
1/4 cup diced cucumber (1/3-inch dice)
1/2 cup hearts of palm in brine, drained
2 tablespoons unsalted chopped peanuts, divided
1 teaspoon lemon zest
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon lemon juice
Directions
Cook pasta according to package directions.
Meanwhile, heat oil in 12-inch skillet over medium heat. Cook mint, peppers and cilantro 3 minutes, stirring often.
Add cucumber, hearts of palm, 1 tablespoon chopped peanuts and lemon zest. Pour in water, soy sauce and lemon juice. Cover and cook 5 minutes.
Drain pasta and add to pan. Toss well and cook 3 minutes longer over high heat. Top with garnish of cilantro and peanuts.
Nutritional Information (Per Serving)
Calories:
334
Protein:
12 g
Sodium:
378 mg
Cholesterol:
0 mg
Fat:
10 g
Dietary Fiber:
7 g
Digestible Carbohydrates:
15 g
About Digestible Carbohydrates:Dreamfields patent-pending process adds a unique blend of protein and inulin fiber (a 100% natural prebiotic fiber found in common foods such as Jerusalem artichokes (sunchokes), asparagus, garlic, raisins and chicory root) to premium durum wheat semolina, resulting in a pasta with 5 grams fiber per serving (about twice that of regular pasta), a 65% lower glycemic index (GI) than regular pasta (Dreamfields GI = 13; regular pasta GI = 38), and 5 grams digestible carbohydrates per serving, which results in a lower blood glucose rise compared to that following consumption of regular pasta.
