RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 11200
View Recipe |
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Recipe Name: |
Thai Noodle Salad - Copy - Copy - 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:
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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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Average Rating:
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