12oz6 cups cooked whole wheat spaghetti, cold (once drained in a colander, rinse with cold water)
1cupshelled edamamepulsed in food processor (or chopped with a knife)
1cupshredded carrotsor buy matchstick carrots
2tspsriracha hot sauce
Combine spaghetti through green onions in a big bowl.
In a small bowl, whisk together the sauce ingredients.
Add sauce to spaghetti and veggie mixture. Mix well and DONE.
This saves very well. Make ahead for meal prep. (As it sits, it absorbs the sauce. Hit it with a drizzle of avocado or sesame oil and soy sauce if it dries out in the fridge.)
This pairs great with salmon. Make it a whole meal with some grilled salmon, shrimp, or chicken. Not into meat and fish!? Add tofu, tempeh, or more edamame to get your protein in.
If you're a rice noodle purist, you can certainly use those instead.
How to Use:Athletes: Enjoy a couple cups of this pasta and veggie combo with a side of salmon. We drizzle our salmon with honey, lime juice, and soy sauce before baking and it was perfect with this spaghetti pad thai. And, just like that you have your complex carbs, veggies, protein, and healthy fats to fuel your training!Healthy Eating: I'm a huge fan of mixing a big heap of vegetables into pasta dishes (if you haven't picked that up already) because a serving of pasta goes a lot further - plus you're getting your veggies in. Pair this with a source of protein - shrimp, salmon, chicken, tofu... to really complete the meal.Kids: This one wasn't a hit with the kids - not even our adventurous eater. Although, they both thought the carrots were pretty neat. (After I peeled the dirty part away, i just kept using the peeler to slice long ribbons of carrots.) Sometimes changing up how you cut veggies is all it takes to peak interest.