Recipe of the Day: Peanut Thai Noodle Salad

Love It: Even avowed peanut butter haters enjoy sesame noodles. This recipe grinds its own, making a sweet-tangy sauce with nutty richness.

Fear It: Peanuts do have lots of fat, but it’s generally the healthy kind, so you only need to worry here if you have a peanut allergy.

Teach It: In a pan-saving technique, the recipe calls for throwing the veggies into the pasta pot during the last bit of cooking. Excellent! A fast and simple way to take a little crunch off and make the nutrients more available.

Eat It: While the recipe calls for eating the dish right away, while it’s still warm, these sort of nutty noodles are also great cold. They make a great lunch at work or school.

Peanut Thai Noodle Salad
Source: Kraft Foods
Yield: 1 serving

• 1 Tbsp. lime juice
  
• 2 teaspoons low sodium soy sauce
  
• 2 teaspoons honey
  
• 2 Tbsp. PLANTERS Dry Roasted Unsalted Peanuts, divided
  
• 2 ounces rotini pasta, uncooked
  
• 4 baby carrots, cut into thin strips
  
• ¼ cup snow pea pods, cut into thin strips
  
• ½ medium red pepper, cut into thin strips
  

PLACE lime juice, soy sauce, honey and 1 Tbsp. of the peanuts in a blender or food processor; cover. Blend until smooth; set aside.
COOK pasta as directed on package, adding carrots, pea pods and peppers to boiling water during the last 3 min. of cooking time. Drain pasta and vegetables in a colander; transfer to a serving bowl. Combine pasta and vegetables with peanut sauce and remaining peanuts.
ENJOY grapes for dessert.
SERVE a glass of water with the meal.

Nutritional notes:
Nutrition (per serving)
Calories 440
Total fat 11g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 400mg
Carbohydrate 78g
Dietary fiber 7g
Sugars 29g
Protein 15g
Vitamin A 150%DV
Vitamin C 250%DV
Calcium 6%DV
Iron 25%DV

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