Thai-Style Pasta Salad

Recipe Ingredients

4 oz	113g	Snow peas - strings removed
1/2 lb	227g / 8oz	Chinese noodles
1		Coleslaw - (8 oz)
5		Radishes - trimmed, and
		Thinly sliced
2		Tomatoes - cut into wedges
1		Kirby cucumber - peeled, julienned (small)
1 cup	160g / 5.6oz	Mung bean sprouts
1/3 cup	20g / 0.7oz	Thinly-sliced red onion
		Dressing
1/4 cup	49g / 1.7oz	Natural peanut butter
3 tablespoons	45ml	Water
1 tablespoon	15ml	Fresh lime juice
1 tablespoon	15ml	Distilled white vinegar
1 tablespoon	15ml	Asian (dark) sesame oil
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Low-sodium soy sauce
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper flakes

Recipe Instructions

Dressing: In medium bowl, whisk together all dressing ingredients. Set aside.

Bring large saucepan of lightly salted water to a boil. Add snow peas and cook 1 minute. Using slotted spoon, remove to colander. Drain, rinse under cold water and drain again. Add noodles to boiling water and cook according to package directions. Drain, reserving 1/2 cup of cooking liquid. Pat snow peas dry. Cut into thirds on diagonal.

In large serving bowl, combine noodles and enough reserved cooking liquid to moisten. Add snow peas, 1/3 cup dressing, coleslaw, radishes, tomatoes, cucumber, sprouts and onion and toss to mix. Serve remaining dressing on the side.

This recipe yields 4 servings.

Per Serving: 311 Cal; 10g Prot; 10g Total Fat (2 Sat. Fat); 38g Carb.; 36mg Chol; 365mg Sod.; 4g Fiber.

Source:
Vegetarian Times, April 2002

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