Name: Thai Noodle Salad
Prep time: 1 h
Cook time: 1 h
Yield: 20
Ingredients: Angel hair pasta - 1 (12 ounce) package; Shredded napa cabbage - 3 cups; Carrots, shredded - 4 large; Green bell pepper, chopped - 1 small; Red bell pepper, chopped - 1 small; Yellow bell pepper, chopped - 1 small; Fresh cilantro, chopped - 1 bunch; Fresh green onions, chopped - 1 bunch; Chopped peanuts - ½ cup; Toasted black sesame seeds - 2 tablespoons; Frozen cooked shrimp, thawed and drained - 8 ounces; Peanut butter - ¼ cup; Tahini - 2 tablespoons; Rice wine vinegar - ¼ cup; Sweet chili sauce - ¼ cup; Soy sauce - 5 tablespoons; Sesame oil - 1 teaspoon; Brown sugar - 1 teaspoon; Garlic powder - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Thai Noodle Salad

1. Angel hair pasta - 1 (12 ounce) package

2. Shredded napa cabbage - 3 cups

3. Carrots, shredded - 4 large

4. Green bell pepper, chopped - 1 small

5. Red bell pepper, chopped - 1 small

6. Yellow bell pepper, chopped - 1 small

7. Fresh cilantro, chopped - 1 bunch

8. Fresh green onions, chopped - 1 bunch

9. Chopped peanuts - ½ cup

10. Toasted black sesame seeds - 2 tablespoons

11. Frozen cooked shrimp, thawed and drained - 8 ounces

12. Peanut butter - ¼ cup

13. Tahini - 2 tablespoons

14. Rice wine vinegar - ¼ cup

15. Sweet chili sauce - ¼ cup

16. Soy sauce - 5 tablespoons

17. Sesame oil - 1 teaspoon

18. Brown sugar - 1 teaspoon

19. Garlic powder - 1 teaspoon

20. Salt - 1 teaspoon

21. Ground black pepper - 1 teaspoon

How to cook deliciously - Thai Noodle Salad

1. Stage

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.

2. Stage

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.