Thai-style Pasta Salad

Description
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Ingredients

 * 4 oz. snow peas, strings removed
 * 1/2 lb. Chinese noodles
 * 1 (8-oz.) pkg. coleslaw
 * 5 radishes, trimmed and thinly sliced
 * 2 tomatoes, cut into wedges
 * 1 small Kirby cucumber, peeled and julienned
 * 1 cup mung bean sprouts
 * 1/3 cup thinly sliced red onion
 * Dressing
 * 1/4 cup natural peanut butter
 * 3 Tbs. water
 * 1 Tbs. fresh lime juice
 * 1 Tbs. distilled white vinegar
 * 1 Tbs. Asian (dark) sesame oil
 * 2 Tbs. vegetable oil
 * 1 Tbs. low-sodium soy sauce
 * 1 tsp. sugar
 * 1/2 tsp. salt
 * 1/2 tsp. crushed red pepper flakes

Directions
1. Dressing: In medium bowl, whisk together all dressing ingredients. Set aside.

2. Bring large saucepan of lightly salted water to a boil. Add snow peas and cook 1 minute. Using slotted spoon, remove to colander. Drain, rinse under cold water and drain again. Add noodles to boiling water and cook according to package directions. Drain, reserving 1/2 cup of cooking liquid. Pat snow peas dry. Cut into thirds on diagonal.

3. In large serving bowl, combine noodles and enough reserved cooking liquid to moisten. Add snow peas, 1/3 cup dressing, coleslaw, radishes, tomatoes, cucumber, sprouts and onion and toss to mix. Serve remaining dressing on the side.