Thai Noodle Salad

    Thai Noodle Salad

    (122)
    40saves
    1hr15min


    115 people made this

    About this recipe: Here is a quick recipe for a salad with a Thai flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic.

    Ingredients
    Serves: 10 

    • 175g vermicelli pasta
    • 110g shredded cabbage
    • 2 large carrots, shredded
    • 1/2 small green pepper, chopped
    • 1/2 small red pepper, chopped
    • 1/2 small yellow pepper, chopped
    • 15g fresh coriander, chopped
    • 1/2 bunch fresh spring onions, chopped
    • 40g chopped peanuts
    • 1 tablespoon toasted black sesame seeds
    • 125g cooked prawns
    • 2 tablespoons peanut butter
    • 1 tablespoon tahini
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons sweet chilli sauce
    • 2 1/2 tablespoons soy sauce
    • 1/2 teaspoon sesame oil
    • 1/2 teaspoon dark brown sugar
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper

    Method
    Prep:1hr  ›  Cook:15min  ›  Ready in:1hr15min 

    1. Bring a large pot of lightly salted water to the 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 peppers, 1/2 of the coriander, 1/2 of the onions and prawns.
    2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chilli 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 coriander, spring onions, peanuts and black sesame seeds.
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    Reviews & ratings
    Average global rating:
    (122)

    Reviews in English (122)

    by
    65

    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.  -  17 Jun 2007  (Review from Allrecipes US | Canada)

    by
    30

    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.  -  13 Jun 2001  (Review from Allrecipes US | Canada)

    by
    25

    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.  -  27 Apr 2001  (Review from Allrecipes US | Canada)

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