Peanut Thai Noodle Salad

1/4 c. lime juice
1/4 c. honey
1/4 c. soy sauce
1/4 c. unsalted cocktail peanuts
2 carrots
1 c. pea pods
1 small red pepper
8 oz. fusilli pasta, cooked

Put lime juice, honey, soy sauce and peanuts in a blender and cover. Blend until smooth. Set aside.

Cut carrots, pea pods and red pepper into match stick strips.

Cook fusilli according to package, add vegetables during last 3 minutes of cooking. Drain pasta and vegetables.

Reserve 1/4 cup peanut sauce. Toss pasta and vegetables with remaining sauce. Let pasta stand at room temperature for 30 minutes. Toss with remaining sauce and an additional 1/4 cup peanuts.

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