4 Reviews

this was a good combination of ingredients but I felt that the rice wine vinegar should be reduced slightly, just personal preference, otherwise it was very good! thanks for sharing!...Kitten:)

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Kittencal@recipezazz June 20, 2007

Yet another awesome dish that's more than the sum of its parts. I used fresh grated ginger 'cause I had it, and a few different veggies. The dressing makes it! I used a bulgogi-type marinade for the beef and grilled it jsut before serving the salad. Thanks for a great new addition to our menu!

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Ma Field July 03, 2007

This is so delicious! And easy to make. I made it almost as written, and it's got a little kick so depending on the level of heat you like you might want to cut down on the cayenne. I also find sesame oil a bit overwhelming so I halved the amount. I made it with whole wheat linguine. Not only is this delicious, it's perfect for next day (and the next). It gets better with time. It's perfect for taking to work for lunch. I just kept adding ingredients as needed to the base of the salad (over the next couple of days--kept great in the fridge). This would also be great for a potluck and (although I didn't try) good with chicken or tofu.

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ts in ottawa June 02, 2007

This is just too delicious for words, but I'll try! ;-) The recipe looks like it has a lot of ingredients, but most of them just get plopped in the food processor for the dressing. I bought a piece of the most beautiful meat I've seen in the supermarket in a long time and prepared that for the steak strips. I didn't use spaghetti but something supposed to be Thai stir-fry noodles, which cooked up very quickly, even though they were a bit broad. No snow peas so I just used more of the other veggies. And I SMOTHERED the whole thing in sesame seeds. I'd like to try this also with chicken breast. Thanks for posting!

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Mirj March 01, 2007
Thai Beef Noodle Salad