Thai Peanut Noodles

• 8 ounces uncooked whole-wheat linguine
• 2 cups broccoli florets
• 1 cup shelled frozen edamame
• 1/2 cup peanut satay sauce (such as Thai Kitchen)
• 2 cups bean sprouts
• 1 large carrot, peeled and shredded
• 1/2 red bell pepper, cut into thin slices
• 1/4 cup lightly salted, dry-roasted peanuts, chopped
• Fresh lime wedges

1. Cook pasta according to package directions, omitting salt and fat. During the last minute of cooking, add broccoli and edamame. Drain well, and transfer to a large bowl.
2. Add satay sauce to pasta mixture, and toss to coat. Add bean sprouts, carrot, and bell pepper; toss until thoroughly combined. Divide pasta mixture evenly among 4 serving plates; top each serving with 1 tablespoon chopped peanuts. Serve with lime wedges.

linguine, broccoli florets, peanut satay sauce, bean sprouts, carrot, red bell pepper, lightly salted, lime wedges

Taken from www.myrecipes.com/recipe/thai-peanut-noodles (may not work)