THAI PEANUT BEEF AND PEA PODS OVER NOODLES

Thai Peanut Beef and Pea Pods Over Noodles image

Serve four in less than half an hour with this time-saving stir-fry.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

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Ingredients

8 oz uncooked thin spaghetti
1 lb lean (at least 80%) ground beef
4 green onions, chopped (1/4 cup)
8 oz fresh pea pods, halved diagonally (about 3 cups)
1 red bell pepper, cut into 3x1/4x1/4-inch thin strips
1 1/2 cups chicken broth
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
2 teaspoons cornstarch
1/2 cup peanut butter
1/4 cup chopped salted peanuts

Steps:

Cook and drain spaghetti as directed on package; cover to keep warm.
Meanwhile, in 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add onions, pea pods and bell pepper. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
In small bowl, mix broth, ground red pepper, salt and cornstarch. Stir into beef and vegetables. Add peanut butter. Cook 1 to 2 minutes, stirring frequently, until thick and bubbly. Serve over cooked spaghetti; top with peanuts.

Nutrition Facts : Calories 730, Carbohydrate 60 g, Cholesterol 70 mg, Fat 2, Fiber 8 g, Protein 42 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 7 g, TransFat 1 g