THAI-STYLE PASTA SALAD Recipe

Brunch

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Ingredients:

DRESSING:
1/2 cup natural peanut butter
6 Tbs. water
4 Tbs. vegetable oil
2 Tbs. fresh lime juice (1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 tsp. salt, or to taste
1/2 tsp. crushed red pepper flakes
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti).
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion)

Directions:

Dressing:
In medium bowl, whisk together all ingredients. Set aside.
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut the snowpeas into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In large serving bowl, combine noodles, dressing, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion).

Makes 6 servings

Total Fat: around 150 g (25 g fat per serving)

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Submitted 6/13/05.
Source: www.recipecircus.com/recipes/merstar/
Submitted By: Meryl
merstarunicorn11@hotmail.com
THAI-STYLE PASTA SALAD


Le Creuset Stoneware 2-Quart Pitcher