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Thai Pasta Salad with Peanut Sauce


Makes 2 servings


1/4 cup evaporated skimmed milk
1 tablespoon plus 1-1/2 teaspoons creamy peanut butter
1 tablespoon plus 1-1/2 teaspoons finely chopped red onion
1 teaspoon lemon juice
3/4 teaspoon brown sugar
1/2 teaspoon reduced-sodium soy sauce
1/8 teaspoon red pepper flakes
1/2 teaspoon finely chopped fresh ginger
1 cup hot cooked whole wheat spaghetti
2 teaspoons finely chopped green onion


  1. Combine milk, peanut butter, red onion, lemon juice, sugar, soy sauce and red pepper flakes in medium saucepan. Bring to a boil over high heat, stirring constantly. Boil 2 minutes, stirring constantly. Reduce heat to medium-low. Add ginger; blend well.
  2. Add spaghetti to sauce; toss to coat. Top servings with green onion.

Nutritional Information

Serving Size: 1/2 of total recipe
Sodium 85 mg
Protein 9 g
Fiber 3 g
Carbohydrate 27 g
Cholesterol 38 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 26 %
Calories 187

Dietary Exchange

Fat 1
Milk 1/2
Starch 1-1/2

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