By Philly Closet Cook on June 13, 2008
Photo by Vicki in CT
Photo by Vicki in CT
"This is an easy crowd pleaser. I have been making it for years. This is my first attempt to write it down (I may come back and make some edits to the "dressing". I have always just kind of mixed things together. I have found that using some authentic ingredients does make it stand out. Fish Sauce and sriracha hot sauce are availabe in the Asian section of most supermarket today. White pepper is hit or miss. Spice stores and many ethnic grocery stores carry it. The French use it in white sauces so you get the pepper flavor, but you do not the specs. This is not an exacting recipe. If you want is spicier add more hot sauce. If not, use less. More tart add vinegar, etc. Add grilled chicken or cooked shrimp and make it a meal. Prep time is about 30 minutes. It does need to chill 2 hours before serving."
Serving Size: 1 (101 g)
Servings Per Recipe: 12
"First thing you should know is that this makes a lot! Perfect for parties cuz everyone will love it. I used whole wheat pasta(accidental purchase) and let pasta chill in fridge for two hours and then finished the sauce and veggies. I didn't have any fish sauce but I did have some ginger which is sold in a tube in produce section. I added about two tablespoons of the ginger and I used more chili sauce than called for also. Don't like napa cabbage so I used green cabbage instead. Very good!!!"
"Wowza!!! I could eat this everyday! I added about 1T of grated ginger to the dressing and only used 2/3 of the dressing for the finished salad. I also used the beans sprout and toasted the sesame seeds.Oh..and didn't use the fish sauce, I'm not a fan. I LOVED this salad. DH doesn't like peanut sauce on anything and ate two servings. I'll be making this again. Thanks so much for this recipe."
"I love this! Thank you. I followed the recipe to the T (well I used oyster flavored sauce instead of fish sauce) except I made super tiny pork and sesame meatballs that I sauted in some butter and sesame oil, cooled them, fridged them overnight and added them when the pasta mixture and the meatballs were chilled. I cannot tell you how awesome it was. Thanks again!"
"Just got done making this for a Memorial Day party. I do have one problem. I'm afraid it won't make it to tomorrow. I've already picked on it a few times & it's not even cold yet. Love this recipe. Thank you for posting."
"really good recipe! i use the thin spaghetti..no sprouts..added crushed red pepper flakes to my liking..no fish sauce..just original amount of soy (tamari) sauce..i use a whole bag of the snow peas, chopped..probably more than a cup..its a real crowd pleaser!"
"Great recipe! Followed the recipe exactly with the substituting of the fish sauce for more soy sauce to keep it vegetarian. Brought it to a potluck and it was loved and everyone asked to bring some leftovers home."
"This is a keeper! I reduced the recipe to make a much smaller amount & the recipe was still spot on. When first made I sampled a few bites & thought the rice vinegar was far too strong, but after chilling as suggested the flavors blended beautifully. Thank you for sharing the recipe. Made for Spring '09 Pick A Chef."
"Seriously Good Stuff.. I used Crunchy Peanut Butter because that is all I had on hand and also used Rice vinegar instead of rice wine because that is all I had.. Subbed the fish oil with soy sauce for the GAG factor and used sriracha.. Still came out GREAT and will for sure make this again.. :)"
"Perfectly wonderful dish. Perfect balance of spicy, sweet, salty, crunchy. I just added all of the dressing at once with great success. I added some grated carrots to this as well and did not add the chef's optional veggies. Note for others, be sure you have a VERY large bowl to toss this together as the ingredients tend to jump right out :)"