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> Thai Noodle Salad, Salad
post Jan 24 2003, 05:05 PM
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Recipe courtesy Paula DiBacco
Thai Noodle Salad

ingredients: 6 oz whole wheat pasta
1 9 ox pkg of Green Giant Frozen Sugar Snap Peas
1/4 cup lite soy sauce
1/4 no sodium vegetable or chicken broth
2 teaspoons ginger root
1 tablespoon no sugar added peanut butter
1 medium red bell pepper chopped (1 cup)
1/4 cup chopped fresh cilantro (if desired)
3 tablespoons unsalted peanuts
process: 1. Cook pasta to desired doneness. Drain; rinse with cold water to cool.
2. Meanwhile, cook snap peas as directed on package. Drain, rinse with cold water to cool.
3. In large bowl, combine soy sauce, broth, gingerroot and peanut butter; mix until smooth. Stir in cooked pasta, snap peas and bell pepper; toss to coat. Sprinke with cilantro and peanuts.
(I find fresh cilantro to be too strong a flavor, and therefore I use already dried cilantro)

Makes 3 servings; 8 grams of fat; 350 calories
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