Friday, January 7, 2011

Thai Pasta Salad

12 oz pasta,
1/2 head red cabbage, chopped
1 can garbanzo beans, drained
1 1/2 c. bean sprouts
1 1/2 c. julienne carrots
1 red onion, chopped
1 red pepper, chopped

1/4 c. La Choy crispy chow mein noodles
1/4 c. Cashews

3/4 c. peanut butter
1/4 c. soy sauce
juice from 1 a lime
3 or 4 cloves chopped garlic
2 Tbsp rice wine vinegar or white vinegar
12 leaves basil, chopped fine
3 Tbsp sesame seeds, toasted
cayenne pepper to taste
2 Tbsp honey or agave
1 can Thai Kitchen coconut milk solids, liquids drained off and reserved for another use

Cook pasta according to package direction. Drain and plunge unto ice water to stop cooking. Toss with vegetables and sauce. Refrigerate for two hours.

Top with cashews and chow mein noodles right before serving.

For the sauce: Whisk all together until smooth. Taste and add salt or adjust flavors as needed

Other Addition that might be tasty:
Pea Pods
Green Onions
Chopped Chicken
Spicy Peppers

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