Thai Noodle Salad80 Reviews
- Prep: 1 hr
- Cook: 15 min
- Ready In: 1 hr 15 min
“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.” - by Yakuta Rasheed
Original recipe yields 20 servings
- 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.
Amount Per Serving (20 total)
- 141 cal
- 5.7 g
- 16.4 g
Based on a 2,000 calorie diet
Reviews (80)Rate This Recipe
"This salad is a real crowd pleaser. The first time I made this salad, I didn't read that it served 20 until I was 3/4 through preparation. I felt pretty silly makeing the whole recipe for 8 people, ..." See morebut I am glad I did because there was hardly any left! The sauce is fantasitic, and versitile - it would make a great dipping sauce for chicken, shrimp or pork."
"Makes a ton!! Although it states this is a "quick" recipe, it is time-consuming: make dressing, cook noodles, chop or shred lots of vegetables. Not as flavorful as other Thai noodle salads I've eaten..." See more as the sauce was on the mild side. It was o.k., but it didn't receive much response from my guests, and only 1 (out of 11) asked for the recipe."
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