Thai-Style Pasta Salad
1/4 cup natural peanut butter
3 Tbs. water
1 Tbs. fresh lime juice
1 Tbs. distilled white vinegar
1 Tbs. Asian (dark) sesame oil
2 Tbs. vegetable oil
1 Tbs. low-sodium soy sauce
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
4 oz. snow peas, strings removed
1/2 lb. Chinese noodles
1 8-oz. pkg. coleslaw
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small Kirby cucumber, peeled and julienned
1 cup mung bean sprouts
1/3 cup thinly sliced red onion
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.
PER SERVING: 311 CAL; 10G PROT; 10G TOTAL FAT (2G SAT. FAT); 38G
CARB; 36MG CHOL; 365MG SOD; 4G FIBER