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Thai-Style Pasta Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, D, E, P
MineralsZinc, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 oz 113g Snow peas - strings removed

  2. 1/2 lb 227g / 8oz Chinese noodles

  3. 1 Coleslaw - (8 oz)

  4. 5 Radishes - trimmed, and Thinly sliced 2 Tomatoes - cut into wedges

  5. 1 Kirby cucumber - peeled, julienned (small)

  6. 1 cup 160g / 5.6oz Mung bean sprouts

  7. 1/3 cup 20g / 0.7oz Thinly-sliced red onion

  8. Dressing

  9. 1/4 cup 49g / 1.7oz Natural peanut butter

  10. 3 tablespoons 45ml Water

  11. 1 tablespoon 15ml Fresh lime juice

  12. 1 tablespoon 15ml Distilled white vinegar

  13. 1 tablespoon 15ml Asian (dark) sesame oil

  14. 2 tablespoons 30ml Vegetable oil

  15. 1 tablespoon 15ml Low-sodium soy sauce

  16. 1 teaspoon 5ml Sugar

  17. 1/2 teaspoon 2 1/2ml Salt

  18. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. This recipe yields 4 servings.

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

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