Cold Thai Noodle Salad

READY IN: 30mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb spaghetti or 1 lb linguine
  • Dressing
  • 12
    cup smooth peanut butter
  • 12
    cup peanut oil (or canola or lite olive)
  • 13
    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)
  • 12
    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
  • 14
    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).