Spice it up with Thai noodles

Thai Noodles

PREP: 20 minutes

COOK: 20 minutes

MAKES: 5 main-dish servings

1 package (16 ounces) linguine

1/4 cup soy sauce

1 tablespoon sugar

2 tablespoons chili sauce

1 tablespoon vegetable oil

1 small red pepper, thinly sliced

1 tablespoon grated peeled fresh ginger

1 garlic clove, minced

1 bunch green onions, chopped

2 large eggs, lightly beaten

8 ounces fresh bean sprouts (about 2 cups), drained

1 small tomato, cut into thin wedges

2 tablespoons salted peanuts, chopped

2 tablespoons chopped fresh cilantro leaves

1/4 teaspoon crushed red pepper

1. In large saucepot, prepare linguine in boiling water as label directs but do not add salt.

2. Meanwhile, in cup, stir soy sauce, sugar, chili sauce and 1/2 cup water; set aside.

3. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add sliced red pepper, ginger, garlic and all but 1/4 cup chopped green onions, and cook until tender and lightly browned, about 5 minutes, stirring occasionally. Push vegetables to one side of skillet.

4. To other side of skillet, add eggs and cook until set but still moist, stirring. Stir bean sprouts and soy sauce mixture into vegetables and eggs; heat to boiling.

5. Drain linguine. Toss linguine and tomato wedges with mixture in skillet.

6. Spoon linguine mixture onto warm platter. Sprinkle with peanuts, cilantro, crushed red pepper and reserved green onions.

“ Each serving: About 470 calories, 18 g protein, 80 g carbohydrate, 8 g total fat (1 g saturated), 5 g fiber, 85 mg cholesterol, 965 mg sodium.