"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cold Thai Noodle Salad Recipe

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This recipe for Cold Thai Noodle Salad, by , is from Cheryl's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Christian


1 lb spaghetti or 1 lb linguine

1 cucumber, seeded and chopped
1 red bell pepper, seeded and chopped
1 bunch green onion, chopped (set aside half of chopped green tops)
vegetables (snow peas - 1 cup, chopped Napa cabbage - 1 cup, bean sprouts - 1 cup) (optional)
2 tablespoons sesame seeds
1⁄4 cup chopped cilantro (optional)


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 (substitute with 1/4 cup low sodium soy sauce)
2 tablespoons Asian chili sauce, recommend sriracha
2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon ground pepper (preferably white)
1⁄2 teaspoon garlic powder

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.
Transfer to a bowl or platter, if you you want.
Before serving pour reserved "dressing" over noodles.
Sprinkle sesame seeds and reserved green onions (and cilantro if used).

Number Of Servings:
Number Of Servings:




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