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Peanut Thai Noodle Salad



  • 2 cups fusilli pasta, uncooked
  • 2 carrots, cut into matchlike sticks
  • 1 cup pea pods, cut into matchlike sticks
  • 1 small red pepper, cut into matchlike sticks
  • 1/4 cup lime juice
  • 1/4 cup lite soy sauce
  • 1/4 cup honey
  • 1/2 cup PLANTERS Unsalted COCKTAIL Peanuts, coarsely chopped, divided


  1. Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last 3 minutes.
  2. Meanwhile, blend lime juice, soy sauce, honey and 1/4 cup nuts in blender until smooth.
  3. Drain pasta mixture; place in large bowl. Add all but 1/4 cup of the peanut sauce; mix lightly.
  4. Refrigerate for 1 hour.
  5. Add remaining peanut sauce and nuts; mix lightly.

total time 1 hr 20 min | prep 1 hr 20 min | 6 servings

Special Extra: Garnish with chopped fresh cilantro.

Recipe and photo credit: Kraft Kitchens


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