Sunday, July 14, 2013
Thai Pasta Salad
I have been making some kind of pasta salad recently for the Sabbath. It is filling and because the Sabbath is such a long day, in the summer, we need a heartier meal for the third meal. This week, the designated salad was this Thai style pasta.
Thai Pasta Salad (adapted from allrecipes.com
1/4 (12 ounce) package angel hair pasta
1/2 cup and 1 tablespoon and 2 teaspoons shredded white-green cabbage
3/4 large carrot, shredded
1/4 small green bell pepper, chopped
1/4 small red bell pepper, chopped
1/4 cup fresh parsley, chopped
2 green onions, chopped
1 tablespoon teaspoons chopped peanuts
2 tablespoons peanut butter
2-1/2 teaspoons rice wine vinegar
2 teaspoons sweet chili sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon minced garlic
1/4 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water Cook for 8 to 10 minutes or until al dente and drain.
In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, parsley, and green onions.
In a small bowl, stir together the peanut butter, rice wine vinegar and sweet chile sauce. Add soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Mix this into the pasta mixture.
Before serving, garnish with peanuts and /or parsley .
Eat and enjoy.
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