Although I don’t make it too often, my kids love this noodle salad. It’s also one of my most requested side dishes to bring when I’m invited to a friend or relative’s house for dinner!
But, no matter how much I make, the bowl is always empty, which I take as a compliment. My recipe calls for linguini pasta, but you can easily swap it for a gluten free or any other long noodle pasta.
Delicious, easy to put together and you can have it ready to serve and on your table in about 30 minutes!
I’d love to hear from you! Do you make any Thai noodle dishes?
Please feel free to share your ideas and tips in the comments below:)
Thai Noodle Salad
- 1 package of linguine, 500g
- 4 tbs. sesame oil, divided
- 8 green onions, sliced into rounds
- 5 garlic cloves, minced
- 1 tbs. grated fresh ginger
- 1/4 cup honey
- 1/4 cup creamy peanut butter
- 1/4 cup reduced sodium tamari
- 3 tbs. unseasoned rice vinegar
- 1 1/2 tbs. Sriracha sauce
- 2 cups bean sprouts
- 2 cups shredded carrots
- Peanuts, sesame seeds, sliced green onions for garnish (optional)
Cook pasta in large pot of boiling water until al dente. Drain and transfer the pasta to large serving bowl; add 3 tablespoons sesame oil and toss to coat.
Heat remaining 1 tablespoon sesame oil in medium skillet over medium heat. Add the green onions, garlic and ginger and sauté until onions soften, about 2 minutes. Add honey, peanut butter, tamari, rice vinegar, and Sriracha sauce; whisk to blend. Lower heat and simmer sauce for 1-2 minutes. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well and add the garnishes of your choice.
Serve at room temperature.
I often make the dressing ahead of time, even the day before, and just warm it up before tossing it with the other ingredients.