* Exported from MasterCook *
Thai-Style Pasta Salad
Recipe By : Vegetarian Times, April 1999, p. 30-1
Serving Size : 6 Preparation Time :0:00
Categories : April 1999 Pasta Dishes
Vegetarian Days
Amount Measure Ingredient -- Preparation Method
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Dressing:
1/3 cup natural peanut butter -- or soy butter
3 tbsp. water
2 tbsp. vegetable oil
1 tbsp. fresh lime juice
1 tbsp. distilled white vinegar
1 tbsp. roasted sesame oil
1 tbsp. low-sodium soy sauce
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
Salad:
4 oz. snow peas -- strings removed
1/2 lb. chinese rice noodles
1 (8 oz.) pkg radishes -- trimmed & thinly sliced
2 tomatoes -- cut in wedges
1 small cucumber -- peeled, thin strips
1 cup mung bean sprouts
1/3 cup red onion -- thinly sliced
Dressing: In medium bowl, whisk together all ingredients; set aside.
Bring large saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute.
Using slotted spoon, remove to colander. Rinse under cold water and drain. Add noodles to boiling water and cook according to package directions.
Drain, reserving 1/2 cup of cooking water. Pat snow peas dry with paper towels. Cut into thirds on diagonal.
In large serving bowl, combine noodles and enough reserved cooking liquid to moisten.
Add snow peas, 1/2 cup of dressing, coleslaw, radishes, tomatoes, cucumber, sprouts and red onion. Serve remaining dressing on the side.