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Salad

Thai Noodle Salad

Prep:
0 m
Cook:
0 m
Ready in:
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Salad: Thai Noodle Salad
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INGREDIENTS
Servings: 20
angel hair pasta
shredded napa cabbage
carrots, shredded
green bell pepper, chopped
red bell pepper, chopped
yellow bell pepper, chopped
fresh cilantro, chopped
fresh green onions, chopped
chopped peanuts
toasted black sesame seeds
frozen cooked shrimp, thawed and drained
peanut butter
tahini
rice wine vinegar
sweet chili sauce
soy sauce
sesame oil
brown sugar
garlic powder
salt
ground black pepper
DIRECTIONS
  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.
  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.
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