Spicy Thai Noodle Salad
August 14, 2010. We went to make this a few days ago and discovered a few rather serious typos in this recipe. I will make the corrections in bold print. My sincere apologies to anyone who tried this as it is written and had fire shoot out of their mouth.
My daughter begs me to make these noodles. You can add grilled chicken to make it a complete meal. Served cold it's a great summer entree.
12 oz. linguine or spaghetti (you can use whole wheat noodles if you wish)
4 Tbsp. Oriental Sesame Oil
8 green onions, chopped
5 cloves garlic, minced -- I use 3 cloves
1 Tbsp. peeled ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 Tbsp. chili-garlic sauce The chili sauce we use is very spicy. This should read 3 tsp. and when I make it I only use 2 tsp. Two is hot enough to make my lips tingle.
Options: 1 cup finely shredded carrots
Bean sprouts
a couple Tbsp. fresh cilantro, cut into pieces
Peanut halves
grilled chicken, cut in bite-size pieces
Cook pasta in large pot of boiling water until tender but still a bit firm (al dente). Drain. Transper to large bowl. Add 3 Tsp. sesame oil and toss to coat.
Heat remaining sesame oil in saucepan over medium-high heat.
Add 6 of the green onions, garlic, ginger and saute until onions soften a bit (about 2 minutes.) Add honey, peanut butter, soy sauce vinegar and chili-garlic sauce; whisk to blend well. Simmer sauce for 1 minute. Cool slightly. Pour over pasta and toss to coat. Mix well. Sprinkle with remaining onions. Can serve immediately or chill in refrigerator. The longer is chills the spicy it gets. You can always cut back on the chili-sauce if you want a milder salad.
Tags: salad, chicken, side dish, main dish, vegetarian,
My daughter begs me to make these noodles. You can add grilled chicken to make it a complete meal. Served cold it's a great summer entree.
12 oz. linguine or spaghetti (you can use whole wheat noodles if you wish)
4 Tbsp. Oriental Sesame Oil
8 green onions, chopped
5 cloves garlic, minced -- I use 3 cloves
1 Tbsp. peeled ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 Tbsp. chili-garlic sauce The chili sauce we use is very spicy. This should read 3 tsp. and when I make it I only use 2 tsp. Two is hot enough to make my lips tingle.
Options: 1 cup finely shredded carrots
Bean sprouts
a couple Tbsp. fresh cilantro, cut into pieces
Peanut halves
grilled chicken, cut in bite-size pieces
Cook pasta in large pot of boiling water until tender but still a bit firm (al dente). Drain. Transper to large bowl. Add 3 Tsp. sesame oil and toss to coat.
Heat remaining sesame oil in saucepan over medium-high heat.
Add 6 of the green onions, garlic, ginger and saute until onions soften a bit (about 2 minutes.) Add honey, peanut butter, soy sauce vinegar and chili-garlic sauce; whisk to blend well. Simmer sauce for 1 minute. Cool slightly. Pour over pasta and toss to coat. Mix well. Sprinkle with remaining onions. Can serve immediately or chill in refrigerator. The longer is chills the spicy it gets. You can always cut back on the chili-sauce if you want a milder salad.
Tags: salad, chicken, side dish, main dish, vegetarian,
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