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Thai Pasta Salad


Thursday, January 01, 2004
Asian/Appetizers-Side Dish
6 servings
8 oz. uncooked spaghetti1 pkg. (1 lb.) frozen sugar snap peas
¼ C. low sodium soy sauce
¼ C. fat-free chicken broth
½ tsp. ground ginger
2 T. reduced-fat peanut butter
1 red bell pepper, chopped
1 yellow bell pepper, chopped
¼ C. cilantro, chopped
3 T. dry-roasted peanuts
Cook spaghetti according to package directions omitting fat and salt. Drain and rinse with cold water. Cook peas according to package directions. Drain and rinse with cold water. In a large mixing bowl combine soy sauce, broth, ginger and peanut butter. Mix with wire whisk until smooth. Add spaghetti, peas, bell peppers, cilantro and peanuts. Stir until evenly coated. Refrigerate until served.
Nutrition Facts:
259 calories, 44g carbohydrate, 11g protein, 5g fat, 0.8g saturated fat, 0mg cholesterol, 4.9g dietary fiber, 534mg sodium
Adapted recipe by Chef Dennis Berno
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