Thai Pasta Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 (1 cup servings) 170 N/A 6gm 110mg 23gm 5mg 0mg


INGREDIENTS:
1 gallon water 8 oz linguine 1/3 cup green onions, sliced
1/2 cup carrots, shredded 1-1/2 cups napa cabbage, thinly sliced 1-1/2 cups red cabbage, thinly sliced
Dressing: 1 Tbsp. brown sugar 1/3 cup vinegar 3 Tbsp. peanut butter
1 tsp. garlic, minced 1/4 tsp. ginger 1/2 tsp. red pepper flakes
2 Tbsp. vegetable oil 2 Tbsp. water 1 Tbsp. soy sauce
1 cup bean sprouts, fresh



1 Bring water to a rapid boil. Gradually add pasta; stir to separate.
2 Boil, uncovered 19 minutes; stir occasionally.
3 Drain; rinse with cold water
4 Combine linguine with onions, carrots and cabbage; mix well.
5 Combine brown sugar, vinegar, peanutbutter, garilc, ginger, red pepper flakes, vegetable oil, water and soy sauce; mix well.
6 Combine dressing with pasta mixture.
7 Cover; refrigerate 2 hours or overnight.
8 Just before serving, stir in bean sprouts
9 Refrigerate unused servings.

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