Do you wish to try a healthy version of spaghetti? If that’s the case, I have an easy Black Bean Spaghetti Recipe made out of vegetables.

If you enjoy Mexican food and you prefer pasta, this can be a match made in heaven. This black bean spaghetti recipe is really a perfect al dente pasta that has an ideal texture to it.

You can combine experiment with the warmth of the jalapeno and chili powder, combined with the cumin, paprika, and oregano, also the tomatoes and avocados, and you can sense how amazing the flavors will go with the chewy taste of the pasta. My friend was right, this pasta comes with a powerful flavor, and I don’t think I’d want it if it wasn’t paired with a spicy sauce, but when it is, I just can’t get enough it.

Where to buy Black Bean Spaghetti

When I was walking down the aisle at my local grocery store, I came across this black bean spaghetti, which I’ve needed to test forever. That has been the very first time I saw this store selling them; however, if you want to get a pack, you’ll find them on Amazon – Search: Asia Organic Black Bean Spaghetti.

Other online stores to buy black bean spaghetti:

Walmart, Thrive Market, Vitacost, Kroger, and more.

They’re gluten-free and organic, sodium-free, full of iron, and contain only 16 g of carbs. Black bean spaghetti cooks al dente; they’re full of protein and full of fiber. Interestingly they contain organic black beans and water.

This spaghetti cooks very fast; just bring a pot of water to a boil, add spaghetti, lower the heat to low, and simmer gently for about 7 minutes. The texture of black bean spaghetti is sort of hard to explain, only a little harder than regular semolina pasta; however, you can still very easily bite through them. They also don’t have a smell like black beans do at all.

An excellent alternative to the standard flour pasta and perfect for those with gluten allergies. This is an excellent way to incorporate more protein and fiber into your diet plan and try something new and delicious. You can serve the organic black bean spaghetti with your preferred sauce, sautéed vegetables, or some fresh veggies. You may also add cheese, but I decided not to for this recipe.

The best part neat concerning this recipe is that, while your spaghetti is cooking, you are able to sauté your vegetables and then mix them together. With this recipe, I virtually used what I had– bell peppers, zucchini, mushrooms and onions, and some sun-dried tomatoes.

Also, the Cayenne pepper made this fresh and healthy meal extra spicy. It requires less than 30 minutes to prepare it. I chose to drizzle some lime mayo (homemade), for additional creaminess and extra flavor.

• 1/2 lb of black bean spaghetti
• 1 Tbsp of olive oil
• 1/2 diced yellow onion
• 1 pressed garlic clove
• 2 cups of bell peppers, chopped
• 2 cups of white mushrooms, sliced
• 1 cup of diced zucchini
• 8 small sun-dried tomatoes
• 1 tsp of salt
• 1 tsp of black pepper
• 1/2 tsp of paprika
• 1/2 tsp of oregano
• 1/8 tsp of cayenne pepper
• 1/2 tsp ground cumin
• 1/8 tsp of cayenne pepper
• 2 tbsp of green onions, chopped
• for drizzle, lime juice

For Lime mayo

• 1 cup mayonnaise, light
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• Juice and zest from 1 lime
• Tabasco sauce ( to your liking )

How to make Black Bean Spaghetti Recipe

• First, prepare mayo lime by combining one cup of mayonnaise, juice, and zest from one lime, 1/2 tsp of salt, 1/4 tsp of black pepper, and tabasco sauce to your liking.
• Pour the water into a pot, bring to a boil, and add in spaghetti.
• Lower the heat to low setting and simmer for about 7 minutes, and drain the water.
• Pour the olive oil into a medium size skillet, heat, and add the onions and saute for a couple of minutes.
• Add in the peppers and cook for about 2 minutes. Next, add zucchini and mushrooms and cook until mushrooms start to sweat. Add in the garlic.
• Next, add cumin, paprika, pepper, salt, cayenne, and oregano and stir. Add sun-dried tomatoes and cook for 4 minutes or until vegetables are cooked nicely.
• Place spaghetti into four plates and top with the sauce. Add some lime mayo on top of them. Squeeze some lime juice, and sprinkle green onions on top.

Let me just say that this amazing chicken recipe with coconut milk and curry is here to change your nights off. It’s ready in just 30 minutes. A spicy sauce of red curry paste, coconut milk, garlic, and lime juice is used to cook tender pieces of chicken. With aromatic rice that soaks up the curry, you can have a tasty meal on the table in less than 30 minutes.

Chicken curry is a perfect example of culinary excellence. During our time in Thailand, we ate a lot of curries, and Thai Chicken Soup was one of our favorites. But a really authentic chicken curry never made it onto our cooking list. Well, that’s about to change, my dear friends, because now is the perfect time to embrace this delicious dish!

Ingredients

• 1.1 pounds boneless, skinless chicken breast
• Salt and black pepper, to taste
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1–3 tablespoons red curry paste, depending on your preferred heat level
• 17 ounces full-fat coconut milk
• Juice of ½ lime
• Chili flakes or chili powder, to taste
• Cooked rice, for serving

Instructions

1. Prepare the chicken: Cut the chicken breast into evenly sized, bite-sized pieces. Season lightly with salt and black pepper.
2. Brown the chicken: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes, turning occasionally, until lightly browned. It does not need to be fully cooked yet. Transfer it to a plate.
3. Cook the onion: Reduce the heat to medium and add the remaining coconut oil. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
4. Add the garlic and curry paste: Stir in the garlic and cook for 30 seconds. Add 1 tablespoon of curry paste and cook for another minute to bring out its flavor. More curry paste can be added later if needed.
5. Make the sauce: Pour in the coconut milk and stir until the curry paste is fully incorporated. Return the chicken and any juices from the plate to the skillet.
6. Simmer: Bring the sauce to a gentle simmer and cook uncovered for 7–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.
7. Finish and season: Remove the skillet from the heat and stir in the lime juice. Taste and add more curry paste, salt, black pepper, or chili as desired.
8. Serve: Spoon the coconut curry chicken over warm rice and drizzle with plenty of sauce.

Difference between Indian and Thai curry.

Indian curries are often thick and creamy, like the chickpea curry with coconut milk or the coconut curry with spinach and tomatoes. Thai curries are more reminiscent of soup in consistency and consist of a super tasty and usually quite hot sauce with inserts.

Chicken Curry with Coconut Milk Tips

The curry can be perfectly prepared and reheated, and It will keep in the refrigerator for 2 – 4 days.

Instead of the red curry paste, you can also go for a yellow or green one. This only changes the sharpness a little bit.

You want some delicious veggies? No problem, add paprika, mushrooms, zucchini, spinach, or whatever else you can think of to the pan.

Video Instructions

This Peanut Free Pad Thai Recipe is as tasty as the version that includes peanuts. Keeping all the flavors of original Pad Thai Recipe, is a treat to all that have allergy to peanuts, as well as for those that don’t.

Peanut Free Pad Thai

When I asked the question to some of my friends “If you’re not limited by any food allergies, what meals would you order from Asian restaurants?” A lot of them responded with a peanut-free Pad Thai. I believe many would agree and it’s my personal favorite dish to order at a Thai restaurant.

However since my of my kids has a history of reacting to peanuts, Thai food generally was a rare treat in our home, so rare that I can barely remember when I made it last time.

I’ve made a lot of Thai recipes before, even on this site I have a recipe that is very popular. However, with my present situation, i must adjust. So I’ve decided to make it taste even better than the version that includes peanuts. Before that, I would like to talk about the analysis of Pad Thai Allergens because I’ve mastered the subject and feel obligated to share my findings with you.

Ingredients

For the Sauce

• 3 Tbsp fish sauce

• 2 Tbsp brown sugar

• 2 Tbsp lime juice

• 1 tsp sriracha sauce (optional, to taste)

• ¼ cup hot water

For the Stir-Fry

• 1 Tbsp olive oil (or vegetable oil)

• ½ medium yellow onion, chopped

• 3 garlic cloves, minced

• 4 scallions, cut into 1–2 inch pieces (white parts separated from green)

• 1 boneless, skinless chicken thigh, diced

• 8 large shrimp, peeled and deveined

• 4 oz firm tofu, pressed, pan-fried, and cubed

• 2 cups mung bean sprouts

• ½ lb fresh rice noodles (or dried, soaked for 1 hour in cold water)

• 2 eggs

• Extra oil as needed

For Serving

• Fresh lime wedges

• Extra bean sprouts and green scallions for garnish

Instructions

Step 1: Prep the Noodles

• If using dried rice noodles, soak them in cold water for about 1 hour until pliable. Drain well.

• If using fresh noodles, separate gently by hand.

Step 2: Make the Sauce

• In a small bowl, whisk together fish sauce, brown sugar, lime juice, sriracha, and hot water. Set aside.

Step 3: Start the Stir-Fry

• Heat a wok (or large skillet) over medium-high heat until a drop of water sizzles. Add 1 Tbsp oil.

• Add the onion, garlic, and white parts of the scallions. Stir-fry 30 seconds, until fragrant.

Step 4: Cook the Protein

• Add the diced chicken and cook 2 minutes until about halfway done.

• Add shrimp and stir-fry another 2 minutes until just pink.

• Add the tofu cubes and toss to combine.

Step 5: Add Noodles & Sauce

• Add noodles, half the bean sprouts, and half the green scallions.

• Pour in the sauce and stir-fry 3–5 minutes, tossing constantly until the noodles absorb most of the liquid and turn glossy.

Step 6: Scramble the Eggs

• Push noodles to one side of the pan. Add a drizzle of oil, crack in both eggs, and gently scramble until set.

• Fold the eggs into the noodles.

Step 7: Serve

• Plate the Pad Thai and top with remaining bean sprouts and scallions.

• Serve immediately with lime wedges for squeezing.

Tips & Notes

• Tofu: Pan-fry until golden before adding; it keeps its shape better.

• Heat level: Adjust sriracha or add dried chili flakes if you prefer spicier Pad Thai.

• Make-Ahead: The sauce can be prepared 3 days in advance and stored in the fridge.

• Freezer: Pad Thai is best fresh, but cooked chicken, shrimp, and tofu can be frozen separately and added when reheating noodles.

Homemade Pad Thai That is Both Allergy Friendly and Authentic

The nature of cooking for anyone with food allergies involves substitutes and modified recipes. But I’ve wanted to be cautious not to change it to the level of making something different and calling it Pad Thai.

Some individuals may want to substitute the crunch and flavor of peanuts with crushed sunflower seeds. Which really is a great alternative for those for folks who aren’t allergic to sunflower seeds. But when you use sunflower seed butter, then it becomes a recipe similar to sesame noodles. Or like dan dan mein, both that use peanut butter in the sauce and taste awesome but certainly not pad thai.

Within my quest to master why is Pad Thai authentic and resembles what is made and served from the street carts in Thailand, I’ve found that the reddish color is more of an American style. And using tomato ketchup to give Pad Thai a red color is critiqued.

Pad Thai gets its slightly red colorization when prepared with whole shrimp. When you take of the shell and the top, leave the juicy guts which turn red when you cook. Maybe shrimp heads and guts may appear unpleasant to the Americans, but whole shrimp is actually really tasty.

If utilizing the “nasty parts” from shrimp is really a deal-breaker, then try using paprika or sriracha. To supply the noodles a reddish color with only a little spicy kick. I bought my first bottle of sriracha sauce produced by|created by Huy Fong Foods, top 8 allergen free, gluten free, and certified Kosher with this recipe.