Thai Pasta Salad with Spicy Peanut Dressing
Makes 8 cups (2 L)
The appetizing dressing for this pasta salad is inspired by the rich flavours of Thai cuisine. The majority of Thai noodles are made from rice, a staple cereal grain that grows throughout Southeast Asia. If you have wheat or gluten sensitivity, replace the wheat pasta in this recipe with rice pasta or noodles. Other fresh vegetables that work well in this salad include thinly sliced carrots, broccoli, Chinese cabbage, celery, mung sprouts, shelled peas, snap peas, yellow beans, and zucchini.
2 quarts (2 L) water
1/2 teaspoon (2 mL) salt
2 1/2 cups (625 mL) uncooked whole-wheat pasta spirals
3/4 cup (185 mL) Spicy Peanut Sauce
1 cup (250 mL) diced cucumber
1 cup (250 mL) diced tomatoes
1 cup (250 mL) sliced green beans
1 cup (250 mL) trimmed and sliced snow peas
1/2 cup (125 mL) roasted peanuts (optional)
1/4 cup (60 mL) chopped green onion
2 tablespoons (30 mL) lime juice
2 tablespoons (30 mL) chopped fresh cilantro or parsley
Pour the water into a large pot, add the salt, and bring to a boil. Stir in the pasta and cook according to the package directions. When the pasta is cooked, plunge it into cold water, drain well, and transfer to a mixing bowl. Add the peanut sauce, cucumber, tomatoes, green beans, snow peas, peanuts, green onion, lime juice, and cilantro. Mix well and serve.
Per cup (250 mL): calories: 196, protein: 7 g, fat: 6 g, carbohydrate: 30 g (5 g from sugar), dietary fibre: 3 g, calcium: 39 mg, iron: 2.4 mg, magnesium: 44 mg, phosphorus: 95 mg, potassium: 332 mg, sodium: 355 mg, zinc: 1 mg, thiamin: 0.4 mg, riboflavin: 0.2 mg, niacin: 4 mg, vitamin B 6: 0.2 mg, folate: 94 mcg, pantothenic acid: 0.6 mg, vitamin B 12: 0 mcg, vitamin A: 17 mcg, vitamin C: 21 mg, vitamin E: 1 mg, omega-6 fatty acids: 1.4 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 14%, fat 27%, carbohydrate 59%
