Thai Noodle Salad Recipe -
Thai Noodle Salad Recipe
  • READY IN hrs

Thai Noodle Salad

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    1 hr
  • COOK

    15 mins

    1 hr 15 mins


  1. 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. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 17, 2007

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.

Most Helpful Critical Review
Jun 07, 2011

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.

Jun 16, 2003

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.

Jun 16, 2003

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.

Mar 17, 2008

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!!

Jan 27, 2007

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!! :)

Jan 06, 2008

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.

May 04, 2009

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 I added the juice of 1 lime..will make it again


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 473 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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