December 16, 2008

12 Days of Savings – Day 4: Holiday Potluck on a Budget

During the holidays there seems to be so many gatherings and potluck dinners, it becomes difficult to think of something new and interesting to share with a crowd. I love this recipe because it is quick and easy and is an economical way to feed a large group. It is also a great dish to share at a potluck or buffet dinner because it is best served at room temperature. Plus, the unique Thai flavors are a welcome change from mainstream casseroles. Take it to your next holiday gathering and I promise it will be a big hit!

Thai Noodle Salad

For the Salad:
1 pound thin spaghetti or Chinese noodles
1 cup shredded carrots
1 small to medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/3 cup chopped green onion
1 red bell pepper, cut into strips

For the Thai salad dressing:

¼ cup peanut butter
1 ½ tablespoons peanut or vegetable oil
2 tablespoons soy sauce
1 teaspoon sugar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons dry sherry
1 teaspoon sesame oil
2 tablespoons lemon juice
1 green onion, sliced
½ teaspoon chili powder
¼ cup chicken broth
1/3 cup chopped peanuts, for garnish

For the salad: Cook spaghetti or noodles according to package directions. Combine the cooked and drained pasta with all the salad ingredients in a large bowl. For the dressing: Place all the Thai salad dressing ingredients, except the peanuts, in a food processor or blender and blend until smooth. Add the dressing to the pasta and vegetables and toss well. Sprinkle with peanuts and serve. Serves 6-8

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