|
Thai Pasta Salad with Peanut Sauce
Makes 2 servings
|
|
|
|
|
|
Ingredients
|
|
1/4
|
cup evaporated skimmed milk
|
|
1
|
tablespoon plus 1-1/2 teaspoons creamy peanut butter
|
|
1
|
tablespoon plus 1-1/2 teaspoons finely chopped red onion
|
|
1
|
teaspoon lemon juice
|
|
3/4
|
teaspoon brown sugar
|
|
1/2
|
teaspoon reduced-sodium soy sauce
|
|
1/8
|
teaspoon red pepper flakes
|
|
1/2
|
teaspoon finely chopped fresh ginger
|
|
1
|
cup hot cooked whole wheat spaghetti
|
|
2
|
teaspoons finely chopped green onion
|
|
|
|
|
|
|
|
|
|
1. Combine milk, peanut butter, red onion, lemon juice, sugar, soy sauce and red pepper flakes in medium saucepan. Bring to a boil over high heat, stirring constantly. Boil 2 minutes, stirring constantly. Reduce heat to medium-low. Add ginger; blend well.
|
|
2. Add spaghetti to sauce; toss to coat. Top servings with green onion.
|
|
|
|
©Publications International, Ltd.
|
|
|
Nutrients per Serving
|
|
(1/2 of total recipe)
|
|
Calories
|
187
|
|
Calories from Fat
|
26 %
|
|
Total Fat
|
6 g
|
|
Saturated Fat
|
1 g
|
|
Cholesterol
|
38 mg
|
|
Carbohydrate
|
27 g
|
|
Fiber
|
3 g
|
|
Protein
|
9 g
|
|
Sodium
|
85 mg
|
|
|
|
Dietary exchanges
|
|
1-1/2 Starch
|
|
1/2 Milk
|
|
1 Fat
|
|
|
|
|
|
|
|
|
Click here for printable version