Peanut Thai Noodle Salad
1/2 C. steak sauce
3/4 C. peanuts, coarsely chopped, divided
1/2 C. water
1 clove garlic
8 oz. dry fusilli pasta
2 carrots, cut into matchstick strips (about 1 cup)
1 C. snow peas, cut into matchstick strips
1 small red bell pepper, cut into matchstick strips (about 1 cup)
Blend steak sauce, 1/2 cup peanuts, water and garlic in electric blender until smooth; reserve peanut sauce.
Cook pasta according to package directions, adding carrots, snow peas and pepper strips to boiling water during the last 3 minutes of cooking time. Drain pasta and vegetables.
Reserve 1/3 cup prepared peanut sauce; toss pasta with remaining peanut sauce. Refrigerate until 30 minutes before serving time.
Let pasta salad come to room temperature. Toss with reserved peanut sauce and remaining peanuts.
Makes 8 servings.