Peanut Thai Noodle Salad

POINTS per serving: 5

Prep Time: 10 min

Total Time: 50 min

Yield/Serves: 6



cup lime juice

cup low sodium soy sauce

3 Tbsp. honey


Peanuts, coarsely chopped, divided

8 oz. fusilli pasta, uncooked

2 carrots, cut into matchstick strips (about 1 cup)

1 cup pea pods, cut into matchstick strips

1 small red pepper, cut into matchstick strips

(about 1 cup)



PLACE lime juice, soy sauce, honey and 1/4 cup peanuts in electric blender or food processor container; cover. Blend until smooth; set aside.

COOK pasta as directed on package, adding carrots, pea pods and pepper strips to boiling water during last 3 minutes of cooking time. Drain pasta and vegetables.

RESERVE cup peanut sauce. Toss pasta with remaining peanut sauce. Refrigerate until ready to serve. Let pasta stand at room temperature 30 minutes before serving. To serve, toss pasta with reserved peanut sauce and remaining peanuts.

260 calories, 6 g total fat, 0.5 g saturated fat, 45 g carbohydrate, 9 g protein, 100% DV vitamin A,

45% DV vitamin C


Exchange = 2 1/2 Starch, 1 Vegetable, 1 Fat