Thai-style Pasta Salad

Ingredients

• 4 oz snow peas, strings removed
• ½ 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
• ⅓ cup thinly sliced red onion

Dressing

• ¼ cup natural peanut butter
• 3 tbsp water
• 1 tbsp fresh lime juice
• 1 tbsp distilled white vinegar
• 1 tbsp Asian (dark) sesame oil
• 2 tbsp vegetable oil
• 1 tbsp low-sodium soy sauce
• 1 tsp sugar
• ½ tsp salt
• ½ tsp crushed red pepper flakes

Directions

Dressing

1. In medium bowl, whisk together all dressing ingredients.
2. Set aside.

Salad

1. Bring large saucepan of lightly salted water to a boil.
2. Add snow peas and cook 1 minute.
3. Using slotted spoon, remove to colander.
4. Drain, rinse under cold water and drain again.
5. Add noodles to boiling water and cook according to package directions.
6. Drain, reserving ½ cup of cooking liquid.
7. Pat snow peas dry.
8. Cut into thirds on diagonal.
9. In large serving bowl, combine noodles and enough reserved cooking liquid to moisten.
10. Add snow peas, ⅓ cup dressing, coleslaw, radishes, tomatoes, cucumber, sprouts and onion and toss to mix.
11. Serve remaining dressing on the side.