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.