RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4154
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| Recipe Name: |
Thai Noodle Salad - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
Pareve |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.75
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
12 Ounce(wt)s pasta, linguine
4 Tablespoons oil, sesame, dark
1 Tablespoon ginger root
3 Tablespoons vinegar, rice wine
1.25 Tablespoons chili paste with garlic
2 Cups bean sprouts
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Directions:
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.
Chef?s Note: Creamy but not heavy, this easy twist on pad Thai is even better at room temperature after the flavors have blended. Look for chili-garlic sauce and rice vinegar in the Asian foods section of the supermarket. |
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| Nutrition per Serving: |
| Calories: |
172 |
Total Carbs: |
14.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
1.0 |
Fat: |
11.5 |
Protein: |
3.26 |
| Fiber: |
4.08 |
Sodium: |
44.99 |
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