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THAI Noodle Salad (Cold) Recipe

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This recipe for THAI Noodle Salad (Cold) is from The Ragsdale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb spaghetti or 1 lb linguine

DRESSING
1⁄2 cup smooth peanut butter
1⁄2 cup peanut oil (or canola or lite olive)
1⁄3 cup low sodium soy sauce
1⁄3 cup rice wine vinegar
2 tablespoons fish sauce
2 tablespoons Sambal Olek
2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon white pepper
1⁄2 teaspoon garlic powder

1 cucumber, seeded and chopped
1 red bell pepper, seeded and chopped
1 bunch green onion, chopped (set aside half of chopped green tops)
1 cup, chopped Napa cabbage
1 cup, bean sprouts
2 tablespoons sesame seeds
1⁄4 cup chopped cilantro (optional)
Directions:
Directions:
Cook noodles al dente (do not overcook - mushy noodles won't work).
Strain and rinse under cold water until cooled.

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

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


Before serving pour reserved "dressing" over noodles.
Sprinkle sesame seeds and reserved green onions (and cilantro if used).

 

 

 

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