Thai Noodle Salad

Thai Noodle Salad

This Thai noodle salad is a delicious, refreshing dish that balances spicy, tangy, and nutty flavors with crisp textures and colorful ingredients.

Thai Noodle Salad

Ingredients

For the Dressing

• ¼ cup soy sauce

• ¼ cup chili garlic sauce

• 2 Tablespoons sesame oil

• 2 Tablespoons creamy peanut butter

• 2 Tablespoons rice vinegar

• Juice of 1 lime

• 2 teaspoons of chili crisp

For the Salad

• 8 ounces of hair pasta

• 8 ounces of coleslaw mix

• ½ red pepper, small dice

• ½ red onion, diced

• 1 bunch fresh cilantro, chopped

• ½ cup chopped green onions, sliced fine

Method

1. Cook the angel hair pasta according to the package directions, then rinse it with cold water, strain it, and set it aside.

2. Mix the ingredients for the dressing in a small bowl until smooth and creamy, and then set aside.

3. Add the angel hair pasta to a large bowl (you can cut the noodles if you wish) and add the coleslaw mix, peppers, red onion, cilantro, and green onions.

4. Add the dressing to the bowl and combine the ingredients until the noodles are covered with the dressing. 

5. Refrigerate for up to an hour to chill and allow the cabbage to break down slightly, then serve immediately.

Store covered in the refrigerator for up to 5 days.

Thai Seasonings

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