Thai Noodle Salad Recipe – 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.
Thai Noodle Salad Recipe
Thai Noodle Salad Recipe - 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
- Step 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, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
- Step 2
- In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.
Recipe by: allrecipes.com