1/4 cup fresh lime juice
3 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon tomato paste
1 tablespoon water
1 tablespoon sesame oil
1 teaspoon grated peeled fresh ginger
1 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed
1/2 pound uncooked spaghettini
1 1/2 cups fresh bean sprouts
3/4 cup (2 x 1/4-inch) julienne-cut red bell pepper
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh cilantro
2 tablespoons finely chopped dry-roasted peanuts
To prepare dressing, combine first 10 ingredients in a jar; cover tightly, and shake vigorously.
To prepare the salad, cook the pasta according to package directions, omitting salt and fat. Drain and rinse under cold water. Combine pasta, bean sprouts, and the next 5 ingredients (bean sprouts through cilantro) in a large bowl. Pour dressing over salad; toss gently to coat. Let stand 30 minutes.
Sprinkle with peanuts.
16 February, 2008