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Meryl

REC: Thai-Style Pasta Salad. This is soooooooo good.....

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Joined: Dec 19, 2005

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Posted to Thread #2117 at 3:49 pm on May 30, 2006

I just made this for the second time - it's delicious!

THAI-STYLE PASTA SALAD

*NOTE: There's just barely enough dressing as is, so I suggest making at least 1 1/2 times the amount.

DRESSING:
1/2 cup natural peanut butter (I used lightly salted natural peanut butter)
6 Tbs. water
4 Tbs. vegetable oil (second time I made this, I used less, about 2 Tbsp. Both times I used canola oil)
2 Tbs. fresh lime juice (about 1 lime)
2 Tbs. distilled white vinegar
2 Tbs. Asian (dark) sesame oil
2 Tbs. low-sodium soy sauce
1/4 - 1/2 tsp. salt, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
(original recipe uses 2 tsp sugar - I omit it)

SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)

DIRECTIONS:

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

SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.

In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.

Makes about 4 main dish servings or 6-8 side dish servings.

Adapted from The Vegetarian Times.


A balanced diet is equal parts of milk and dark chocolate.


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