Thai Vegetable Stir-Fry Pasta

This Thai Vegetable Stir-Fry Pasta is a vibrant and flavorful dish that combines the freshness of vegetables with the comforting texture of pasta. Tossed in a zesty homemade sauce, it's perfect for a quick and nutritious meal.

Ingredients

• Spaghetti - 150 grams
• Bell pepper (red or yellow) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 100 grams
• Snap peas - 100 grams
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Oyster sauce (vegetarian) - 1 tablespoon
• Lime juice - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Fresh basil leaves - 10 grams, chopped
• Chili flakes - 1/2 teaspoon, optional
• Salt - to taste
• Black pepper - to taste
• Peanut or sesame seeds - for garnish, optional

Steps

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Add the sliced bell pepper, julienned carrot, broccoli florets, and snap peas to the pan. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.
4. In a small bowl, mix together the soy sauce, oyster sauce, lime juice, chili flakes (if using), salt, and black pepper.
5. Add the cooked spaghetti to the pan with the vegetables. Pour the sauce over the pasta and toss everything together until well combined and heated through.
6. Remove from heat and stir in the chopped fresh basil. Serve hot, garnished with peanut or sesame seeds if desired.

Nutrition

• Calories: 400
• Protein: 12 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting better digestion.

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