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Thai Noodle Salad

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.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 20 people

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Colander For draining pasta
  • 1 Large Mixing Bowl For tossing salad ingredients
  • 1 Small Mixing Bowl For preparing the dressing
  • 1 Whisk For emulsifying the dressing

Ingredients
  

Main

  • 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
 

  • 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.
  • 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.

Notes

To achieve a vibrant, crisp salad, ensure all vegetables are uniformly cut; consider a mandoline for carrots and cabbage. For the dressing, gently warm the peanut butter and tahini slightly to make them easier to whisk into a smooth emulsion. Fresh garlic and ginger grated directly into the sauce will elevate the flavor significantly beyond powder. After draining the pasta, rinse it thoroughly with cold water to halt cooking and prevent sticking, then drain very well. For optimal flavor development, prepare the salad at least 30 minutes to an hour before serving, allowing the flavors to meld, but toss with the sauce just before serving to maintain vegetable crunch.