Try this Thai Peanut Pasta Salad recipe, or contribute your own.
Suggest a better descriptionCook pasta to desired doneness as directed on pkg. Drain, rinse with cold water. Meanwhile, in small bowl, combine vinegar, sugar, peanut butter, soysauce, gingerroot and garlic. Beat with wire whisk until well blended. In large bowl, combine cooked pasta, cucumber, carrots, onions and chili peppers. Mix gently. Pour vinegar mixture over pasta mixture and toss gently to coat. MC formatting by bobbi744@sojourn.com NOTES : Per serving: 110 calories, 2 g. fat, 3% CFF, 0 mg. cholesterol. Recipe by: Fast and Healthy Magazine, July 95 Posted to Digest eat-lf.v097.n085 by Roberta Banghart
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 11 | ||
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Calories: 59 | ||
Calories from Fat: 12 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 75mg | 3 % | |
Potassium 123.6mg | 3 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 10.1g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
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