"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Peanut Thai Noodle Salad Recipe

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This recipe for Peanut Thai Noodle Salad, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, October 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c lime juice
1 c low sodium soy sauce
1/4 c honey
1/2 c Planters unsalted Cocktail peanuts, coarsely chopped, divided
8 oz fusilli pasta, uncooked
2 c carrots, cut into matchstick strips
1 c pea pods, cut into matchstick strips
1 small red pepper, cut into matchstick strips

Directions:
Directions:
Place lime juice, soy sauce, honey, and 1/4 c of the peanuts in electric blender or food processor container; cover. Blend until smooth; set aside,

Cook pasta as directed on package, adding carrots, pea pods and pepper strips to the boiling water during the last 3 minutes of the pasta cooking time. Drain pasta and vegetables.

Reserve 1/4 c of the peanut sauce; toss pasta with remaining peanut sauce. Cover and refrigerate until ready to serve. Let pasta stand at room temperature 30 minutes, then toss with reserved peanut sauce and remaining peanuts.

Number Of Servings:
Number Of Servings:
6

 

 

 

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