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Thai Noodle Salad Recipe

Thai Noodle Salad is a popular Thai Salad
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Thai Recipe
Technique :
Toss Recipe
Difficulty :
Easy
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 packet - thin spaghetti (break it into small pieces)
  • 1/2 - cabbage, shredded or finely diced
  • 2-3 - carrots, finely shredded or diced lengthwise
  • 1/2 - red, green and yellow bell pepper, diced lengthwise
  • 1 cup - shredded and cooked Chicken or small cooked shrimps
  • 1 bunch - green onions, finely chopped
  • 1/2 bunch - cilantro, finely chopped
  • 1/2 cup - peanuts, husk removed and coarsely chopped
  • 2 tbsp - toasted black sesame seeds
  • For the Dressing:
  • 2 tbsp - Peanut Butter
  • 3 tbsp - Rice wine Vinegar
  • 1 tbsp - tahini (sesame paste)
  • 2 tsp - sambal (thai chilli paste)
  • 4 tbsp - soya sauce
  • 2 tbsp - sweet chilli sauce (sambal and a little brown or white sugar)
  • Salt and black pepper, to taste
  • How to Make Thai Noodle Salad:

    1. Assemble the dressing by mixing all the ingredients and keep it aside.
    2. You can mix this salad only about 10 mins or so prior to serving it, otherwise the salt will draw out the liquid from the vegetables and the salad will get soggy.
    3. When ready to serve, add all the vegetables and the meat.
    4. In a large serving bowl, add the dressing to it and mix the ingredients well.
    5. Sprinkle the chopped cilantro leaves, chopped peanuts and black toasted sesame seeds as garnishing.



     

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