Thai Noodle Salad

Thai Noodle Salad


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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.

Yakuta Rasheed

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

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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