Thai pasta salad with peanut sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Evaporated skim milk |
| 4½ | teaspoon | Creamy peanut butter |
| 4½ | teaspoon | Red onion -- finely chopped |
| 1 | teaspoon | Lemon juice |
| ¾ | teaspoon | Brown sugar |
| ½ | teaspoon | Soy sauce, low sodium |
| ⅛ | teaspoon | Ground red pepper |
| ½ | teaspoon | Fresh ginger root -- grated |
| 1 | cup | Whole wheat spaghetti -- |
| Cooked, drained, hot | ||
| 2 | teaspoons | Green onion -- finely |
| Chopped | ||
Directions
1. Combine milk, peanut butter, red onion, lemon juice, sugar, soy sauce, and
red pepper 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. Add spaghetti; toss to coat.
2. Top servings evenly with green onion. Serve.
[Calories: 187; 26% Cals from fat (6 g total; 1 Saturated, 38 mg chol.) 85 mg sodium]
PIL = Publications International, Ltd (Illinois) Posted to MC-Recipe Digest V1 #149 Date: Fri, 12 Jul 1996 20:33:07 -0700 (PDT) From: PatH <phannema@...>
Recipe By : Pil, Diabetic Cooking (1996:34)