1/4 cup Thai Kitchen® Sweet Red Chili Sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon toasted sesame seeds
1 box (8 ounces) Thai Kitchen® Purple Corn & Rice Noodles
1 cup bean sprouts
1/2 cup julienne-cut red bell pepper
1/2 cup julienne-cut snow peas
2 tablespoons chopped fresh cilantro
2 tablespoons coarsely chopped peanuts
FOR the Dressing, mix all ingredients in medium bowl. Set aside.
BRING large pot of water to boil. Remove from heat. Add purple corn noodles, stirring to separate noodles. Let stand 5 to 7 minutes or until noodles are tender but firm. Rinse under cold water; drain well.
TOSS noodles with 1/4 cup of the dressing. Place on serving platter. Top with bean sprouts, bell pepper and snow peas. Drizzle with remaining dressing. Garnish with cilantro and peanuts.
Nutrition Information Per Serving: 220 Calories, Fat 4g, Protein 4g, Carbohydrates 42g, Cholesterol 0mg, Sodium 246mg, Fiber 1g