Thai-Style Pasta Salad

By á-174942

Ingredients

• DRESSING:
• 4 ounces snow peas strings removed
• 1/2 pound Chinese noodles
• 1 package coleslaw - (8 oz)
• 5 radishes trimmed, and thinly sliced
• 2 tomatoes cut into wedges
• 1 small Kirby cucumber peeled, julienned
• 1 cup mung bean sprouts
• 1/3 cup thinly-sliced red onion
• 1/4 cup natural peanut butter
• 3 tablespoons water
• 1 tablespoon fresh lime juice
• 1 tablespoon distilled white vinegar
• 1 tablespoon Asian (dark) sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes

Details

Servings 4

Preparation

Step 1

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.