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Wednesday, January 29, 2003
Stephanie's Easy Thai Pasta Salad

1 16oz pkg organic spaghetti
1 cucumber, peeled and diced
1 pkg baked tofu (plain or thai style), diced
1 bottle peanut sauce (I used Whole Foods organic brand)
vegetable oil or sesame oil to taste
Chopped peanuts and bean sprouts (optional)

Place cucumber and tofu into a large bowl. Boil pasta according to package directions, drain, and rinse with cold water. Pour pasta in bowl and add as much of the peanut sauce and oil as you want. Toss well and refrigerate for at least an hour. Garnish with chopped peanuts and bean sprouts if desired.

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