Cold Thai Noodle Salad

photo by kellycorrinne



- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
12-14
ingredients
- 1 lb spaghetti or 1 lb linguine
-
Dressing
- 1⁄2 cup smooth peanut butter
- 1⁄2 cup peanut oil (or canola or lite olive)
- 1⁄3 cup low sodium soy sauce
- 1⁄3 cup rice wine vinegar
- 2 tablespoons fish sauce (substitute with 1/4 cup low sodium soy sauce)
- 2 tablespoons Asian chili sauce, recommend sriracha
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 teaspoon ground pepper (preferably white)
- 1⁄2 teaspoon garlic powder
- 1 cucumber, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 bunch green onion, chopped (set aside half of chopped green tops)
- vegetables (snow peas - 1 cup, chopped Napa cabbage - 1 cup, bean sprouts - 1 cup) (optional)
- 2 tablespoons sesame seeds
- 1⁄4 cup chopped cilantro (optional)
directions
- Cook noodles al dente (do not overcook - mushy noodles won't work).
- Strain and rinse under cold water until cooled.
- Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
- In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
- Chill minimum 2 hours.
- Transfer to a bowl or platter, if you you want.
- Before serving pour reserved "dressing" over noodles.
- Sprinkle sesame seeds and reserved green onions (and cilantro if used).
Questions & Replies

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Reviews
-
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!!!
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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.
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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!
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Tweaks
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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!!!
RECIPE SUBMITTED BY
I started cooking when I was 6 making pancakes sunday morning.
Since then I have progressed a little. I will try just about anything and enjoy many cooking styles from grilling to making sushi. However, I admit I am not a great baker.
I prefer usually prepare Asian, Southwest, and Caribbean cuisines. Spice is good. I tend to learn towards low-carb recipes (not no carbs).
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">