Thai Pasta Salad With Peanut Sauce (Pil)
Thailand
Known as a Thai recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 4 1/2 teaspoons red onion -- finely chopped
- 1 teaspoon lemon juice
- 4 1/2 teaspoons creamy peanut butter
- 1 cup whole wheat spaghetti -- cooked, drained, -- hot
- 2 teaspoons green onion -- finely chopped
- 1/4 cup evaporated skim milk
- 1/2 teaspoon fresh ginger root -- grated
- 1/8 teaspoon ground red pepper
- 3/4 teaspoon brown sugar
- 1/2 teaspoon soy sauce -- low sodium
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1. Combine milk, peanut butter, red onion, lemon juice, sugar, soy sauce, and red pepper in medium saucepan. Bring to a boil over high heat, stirring constantly. Boil 2 minutes, stirring constantly. Reduce heat to
- medium-low. Add ginger; blend well. Add spaghetti; toss to coat.
- 2. Top servings evenly with green onion. Serve.
- [Calories: 187; 26% Cals from fat (6 g total; 1 Saturated, 38 mg chol.) 85
- mg sodium]
- PIL = Publications International, Ltd (Illinois)
Plating
Cookware for this recipe
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Saucepan
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Blender
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Chef's knife
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Cutting board
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Grater
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Wooden spoon