Community Pick
Hot and Cold Thai Sesame Noodle Salad

photo by Swirling F.




- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 8 ounces spaghetti, uncooked
- 1⁄4 cup soy sauce
- 1⁄4 cup smooth peanut butter, heated in microwave for about 15 seconds to soften
- 2 tablespoons cider vinegar or 2 tablespoons rice wine vinegar
- 1 tablespoon dark sesame oil (adjust to taste)
- 2 tablespoons hot sauce (can adjust to taste)
- 2 cups coleslaw mix, shredded
- 1 cup bean sprouts, any variety
- 1 red bell pepper, julienned
- 3 scallions, chopped
- 2 tablespoons sesame seeds
directions
- Cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
- Drain the pasta very well.
- In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Adjust to taste.
- Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
- Tastes best if allowed to chill first.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I am forced to give this recipe 5 stars. I really didn't expect this to be so good! I didn't think I was ever going to find a recipe that combined peanut butter and spaghetti that I liked but this really is a keeper! The sauce is perfect - it coats well but isn't heavy. I took other reviewers advice and used 1 tbsp hot sauce and 1 tbsp brown sugar - other then that I made the sauce as directed. Only other change was slicing up cabbage myself (2 cups) and grated carrot (1/2 cup) Thanks for a great recipe!
-
Hubby and I thought this was good. Neither of my children would eat it, but they are 1 and 2 and very picky these days, so I wouldn't really factor their opinion into the equation. Anyhow, I pretty much kept to the recipe, only I omitted the sprouts in hopes the kids would eat it (should have put them in since we like them and the kids didn't eat it anyway) and I also cut back on the hot sauce for the kids sake. I think next time I would like to add ginger to this. We ate it with egg rolls on the side. I ate leftovers for lunch today and it really does taste even better after sitting overnight. Thanks for posting the recipe.
see 17 more reviews
Tweaks
-
Very good. I did have to make some substitutions for what I had on hand. Used small broccoli florets instead of bean sprouts. The dressing seemed like it needed some sweet so I used sweet chili sauce instead of hot sauce. DH and DD loved it as it was. For me, I would probably used less soy sauce the next time but the overall produce was a great change of pace.
-
Wow! How quick and easy could this be? Followed the recipe, but added diced chicken, extra bean sprouts, subbed shredded carrots for the red pepper (DS doesn't like it)and peanuts for the sunflower seeds...it's what I had on hand. After the spaghetti was cooked and drained, I cooled it in a ice water bath for about 10 minutes to quicken the cooling process and then drained it again. This would make a great pot luck dish,easy, inexpensive and "YUMMO"! Thanks for the posting.
-
What a gorgeous looking salad this is! I chopped up half a red cabbage instead of the coleslaw mix and used sprouted mixed legumes (lentils, kidney beans, garbanzos, lots of good stuff). The only reason I'm not giving 5 stars is that I agree with Cadylnn that the peanut sauce just isn't the greatest. I took her advice and added 1 t. fish sauce and 1 T. brown sugar and it improved it a lot. I'm looking forward to eating this for lunch for the next few days.
RECIPE SUBMITTED BY
Dragonfly AZ
Chandler, 41
I live in Chandler, Arizona, which is near Phoenix. I have been a registered nurse for almost 25 years. Currently I am a clinical supervisor at a health care clinic. I love to cook rich foods with complex flavors, whether they be main dishes or desserts. I have also been eating low carb for about 5 years, so I am pretty good at modifying recipes to match my lifestyle.