Thai Pasta Salad

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Thursday, January 01, 2004

Categories:

Asian/Appetizers-Side Dish

Yield:

6 servings

Ingredients:

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

Directions:

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

Source:

Adapted recipe by Chef Dennis Berno