Thai Noodle Salad

Description

Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It’s not only a healthy alternative, but tastes fantastic.

Ingredients

  • 1 (12 ounce) package angel hair pasta
  • 3 cups shredded napa cabbage
  • 4 large carrots, shredded
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 1 small yellow bell pepper, chopped
  • 1 bunch fresh cilantro, chopped
  • 1 bunch fresh green onions, chopped
  • ½ cup chopped peanuts
  • 2 tablespoons toasted black sesame seeds
  • 8 ounces frozen cooked shrimp, thawed and drained
  • ¼ cup peanut butter
  • 2 tablespoons tahini
  • ¼ cup rice wine vinegar
  • ¼ cup sweet chili sauce
  • 5 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions

  1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl
  2. toss together the pasta
  3. cabbage
  4. carrots
  5. green
  6. red and yellow bell peppers
  7. 1/2 of the cilantro
  8. 1/2 of the onions
  9. and shrimp.
  10. In a small bowl
  11. stir together the peanut butter
  12. tahini
  13. rice wine vinegar and sweet chile sauce. Season with soy sauce
  14. sesame oil
  15. brown sugar
  16. garlic powder
  17. salt and pepper. Ten minutes before serving
  18. toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro
  19. green onions
  20. peanuts and black sesame seeds.

Prep Time: 1 hr

Cook Time: 15 mins

Total Time: 1 hr 15 mins

Servings: 20

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