'THAI' PEANUT NOODLES
- Active Time : 25 Minutes
- Total Time : 25 Minutes
- Serves : 6
INGREDIENTS
- 8 ounces dry fettuccine pasta, uncooked
- 2/3 cup water
- 1/2 cup Peter Pan® Honey Roast Creamy Peanut & Natural Honey Spread
- 3 tablespoons La Choy® Soy Sauce
- 2 tablespoons Pure Wesson® Canola Oil
- 1 pkg (16 oz each) tri-color coleslaw mix
- 1 can (14 oz each) La Choy® Bean Sprouts, drained
- 1/2 cup sliced green onions
- 1 medium lime, cut into 6 wedges
- Chopped fresh cilantro, optional
DIRECTIONS
Cook pasta according to package directions, omitting salt. Combine water, Peter Pan and soy sauce in small bowl. Microwave on HIGH 30 seconds or until warm; stir until blended. Set aside.
Heat oil in large skillet or wok over medium-high heat. Add coleslaw mix; cook and stir 3 to 5 minutes or until wilted and lightly browned. Add bean sprouts; cook 1 to 2 minutes or until hot.
Add Peter Pan mixture, green onions and cooked pasta; toss to coat pasta. Cook 1 to 2 minutes more or until hot. Serve with lime wedge; sprinkle with cilantro, if desired.