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Cold Thai Noodle Salad

  • 30minutes
  • 332calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D, E, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb spaghetti or 1 lb linguine

  2. 1/2 cup smooth peanut butter

  3. 1/2 cup peanut oil (or canola or lite olive)

  4. 1/3 cup low sodium soy sauce

  5. 1/3 cup rice wine vinegar

  6. 2 tablespoons fish sauce (substitute with 1/4 cup low sodium soy sauce)

  7. 2 tablespoons Asian chili sauce, recommend sriracha

  8. 2 tablespoons sesame oil

  9. 1 tablespoon sugar

  10. 1 teaspoon ground pepper (preferably white)

  11. 1/2 teaspoon garlic powder

  12. 1 cucumber , seeded and chopped

  13. 1 red bell pepper , seeded and chopped

  14. 1 bunch green onion , chopped (set aside half of chopped green tops)

  15. vegetables (snow peas - 1 cup, chopped Napa cabbage - 1 cup, bean sprouts - 1 cup)

  16. 2 tablespoons sesame seeds

  17. 1/4 cup chopped cilantro

Instructions Jump to Ingredients ↑

  1. Cook noodles al dente (do not overcook - mushy noodles won't work).

  2. Strain and rinse under cold water until cooled.

  3. Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.

  4. In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).

  5. Chill minimum 2 hours.

  6. Transfer to a bowl or platter, if you you want.

  7. Before serving pour reserved "dressing" over noodles.

  8. Sprinkle sesame seeds and reserved green onions (and cilantro if used).

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