Thai Noodles


1/2 c. peanut butter (natural creamy)
3 T. water
2 T. lime juice (fresh)
1 T. dark sesame oil
1 T. Bragg Liquid Aminos
1 t. raw sugar
1 t. salt
1 1/2 t. red pepper flakes (crushed)

2 c. snow peas (cut into thirds, strings removed)
1 pkg. Chinese noodles (10 oz)
8 c. cabbage (shredded)
2 c. carrots (grated)
3 cucumbers (small, peeled, diced)
1 c. mung bean sprouts
1 c. peanuts (finely chopped or ground)


In a glass measuring cup, make dressing by mixing together the peanut butter, water, lime juice, sesame oil, Liquid Aminos, sugar, salt, and red pepper flakes. Set aside. Bring a large saucepan of lightly salted water to a boil. Add the snow peas and cook for 1 min. With a slotted spoon remove peas to a colander and rinse under cold water. Put the Chinese noodles in the boiling water, and cook according to the package directions. Drain, but do not rinse. In a large serving bowl, combine the noodles, snow peas, shredded cabbage and carrots, cucumber and sprouts. Stir in dressing and mix well. Sprinkle ground peanuts on top and serve.

18 1/2 cup servings.

Nutritional Information:

Per serving:
Calories: 210; Fat: 13 g; Sat Fat: 2 g; Sodium: 507 mg; Carbs: 19 g; Dietary Fiber: 4 g; Protein: 6 g.

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