Recipe by Yakuta Rasheed
"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."
Watch video tips and tricks
1 (12 ounce) package
angel hair pasta
shredded napa cabbage
green bell pepper, chopped
red bell pepper, chopped
yellow bell pepper, chopped
fresh cilantro, chopped
fresh green onions, chopped
toasted black sesame seeds
frozen cooked shrimp, thawed and drained
rice wine vinegar
sweet chili sauce
ground black pepper
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, but 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.
This was okay, but I would want to tweak the sauce if I ever made this again. As it was, I cut the salt in half and even with that it was way too salty. I think the rice vinegar would need to be reduced as well. Bottom line, too salty and not spicy enough, but it was a nice texture and a nice crunch with the fresh veggies, just needs a tweak.
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 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.
I substituted Thai rice noodles for the pasta. A little cilantro goes a long way. The recipe divides easily. Tasty sauce. My preteen daughter helped with all of the "chopping" and enjoyed the dish, especially the sauce.
I used whole wheat linguine instead of angel hair, cucumber and scallions instead of carrot, lime juice, olive oil and fresh ginger in place of peanut butter and tahini. Also, didn't use shrimp but wish I had...grilled chicken would be nice as well.
I will make this again and again. It's addictive, healthy and beautiful to look at. A real keeper, thanks!!
This is so good. My husband is from Laos and i love Thai and Laos food, I thought it sounded weird to use speghetti noodles, but it was actually tasted VERY yummy! I would have given 5 stars, but there was just that LITTLE SOMETHING missing in the sauce???? I'll have to play with it next time, my husband LOVED this!! :)
I thought the sauce was fantastic. To cut down on prep, I used a bagged shredded cabbage, same for the shredded carrots. Also, I left out the green onion and shrimp (food allergies). I will make this again.
its pretty good, I used chicken instead,and didnt use the tahini either...I have it but it didnt sound good to me in this...I also added 1 tea gound ginger and honey instead of brown sugar and I doubled it...I also added honey roasted sunflower seeds instead of peanuts..didnt have those on hand...plus I added the juice of 1 lime..will make it again
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Noodle Salad
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 51
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Learn how to make this delicate cucumber salad, full of Thai flavors.
Learn how to make a fresh, healthy Thai salad with grilled low-fat bison steak.
See how to make a simple, spicy and delicious rice noodle salad.