Using purple corn and rice noodles lightens the load of a traditional pasta salad, and it makes a gorgeous picnic presentation. Even better this recipe is gluten-free!
Prep time: 20 minutes
Cook time: 7 minutes
Ingredients for the dressing:
1/4 cup Thai Kitchen® Sweet Red Chili Sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon sesame oil
2 teaspoons less sodium soy sauce
1 teaspoon toasted sesame seeds
Ingredients for the pasta salad:
1 box (8 ounces) Thai Kitchen® Purple Corn & Rice Noodles
1 cup bean sprouts
1/2 cup julienne-cut red bell pepper
1/2 cup julienne-cut snow peas
2 tablespoons chopped fresh cilantro
2 tablespoon coarsely chopped peanuts
For the dressing, mix all ingredients in medium bowl. Set aside.
Bring a large pot of water to a boil. Remove from heat. Add purple corn noodles, stirring to separate. Let stand 5 to 7 minutes or until noodles are tender but firm. Rinse under cold water; drain well.
Toss noodles with 1/4 cup of the dressing. Place on serving platter. Top with bean sprouts, bell pepper, and snow peas. Drizzle with remaining dressing. Garnish with cilantro and peanuts.
Nutrition score per serving:
Saturated Fat 1g
Recipe courtesy of Thai Kitchen.