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Thai Pasta Salad with Peanut Sauce
Makes 2 servings
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Ingredients
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1/4
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cup evaporated skimmed milk
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1
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tablespoon plus 1-1/2 teaspoons creamy peanut butter
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1
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tablespoon plus 1-1/2 teaspoons finely chopped red onion
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1
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teaspoon lemon juice
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3/4
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teaspoon brown sugar
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1/2
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teaspoon reduced-sodium soy sauce
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1/8
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teaspoon red pepper flakes
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1/2
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teaspoon finely chopped fresh ginger
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1
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cup hot cooked whole wheat spaghetti
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2
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teaspoons finely chopped green onion
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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.
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2. Add spaghetti to sauce; toss to coat. Top servings with green onion.
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© Publications International, Ltd.
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Nutrients per Serving
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(1/2 of total recipe)
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Calories
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187
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Calories from Fat
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26 %
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Total Fat
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6 g
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Saturated Fat
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1 g
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Cholesterol
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38 mg
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Carbohydrate
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27 g
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Fiber
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3 g
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Protein
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9 g
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Sodium
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85 mg
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Dietary exchanges
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1-1/2 Starch
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1/2 Milk
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1 Fat
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