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Peanut Thai Noodle Salad

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Serves 4


1 bottle Thai Peanut Sauce, (12-14 oz.)
1/2 lb. vermicelli or thin spaghetti pasta, broken into thirds
1 cup matchstick carrots
1 cup pea pods, cut into matchstick strips
1 small red pepper, cut into matchstick strips, about 1 cup
1/2 cup unsalted cocktail peanuts, coarsely chopped, divided use
4 scallions, thinly sliced, for topping


  1. Cook pasta as directed on package, adding carrots, pea pods and pepper strips to boiling water during last 3 minutes of cooking time. Drain pasta and vegetables.
  2. Reserve 1/4 cup peanut sauce. Toss pasta and veggies with remaining peanut sauce and 1/4 cup peanuts. Refrigerate until ready to serve. Let pasta stand at room temperature 30 minutes before serving.
  3. To serve, toss pasta with remaining peanut sauce and top each portion with remaining 1/4 cup chopped peanuts and scallions.
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