Wondering what to do with leftovers from my peanut sauce recipe? This side dish is a great way to use them up and pairs perfectly with the beef and mushroom kebabs recipe I shared yesterday.
The ingredients are low volume but that’s because it’s just my husband and I eating at home now that our niece is back in New Mexico. Feel free to double this recipe or even triple it for a larger amount of diners.
BTW, I bought a container of Thai pasta salad from the Safeway deli recently (the night before my new kitchen counter tops were scheduled to arrive and my kitchen was torn apart) and it was barely edible. This version is way tastier and really simple to prepare.
Tip: For a main dish salad, just add shredded chicken.
Thai Pasta Salad
4 ounces fettuccine noodles
2 T. shredded carrots
1 green onion
1 can water chestnuts or bean sprouts, drained
1/3 cup Thai peanut sauce (find my peanut sauce recipe here)
1 T. soy sauce
Cook fettuccine according to directions on the box; drain and rinse with cold water. Slice the green onion on the diagonal. In a medium-sized serving bowl, combine the shredded carrots, onion slices, water chestnuts or bean sprouts, peanut sauce and soy sauce. Mix together then toss in fettuccine noodles. Serve chilled or at room temperature.
Serves two.
No comments:
Post a Comment