Thai Noodle Salad

thai-noodle-salad-21Thai Noodle Salad

Serves 6 as a side, 3 as an entree

1/2 pound thin whole wheat spaghetti

1 pound sugar snap peas

1/2 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons dark sesame oil

1 tablespoon honey

2 garlic cloves, minced

1 teaspoon grated fresh ginger

3 tablespoons toasted white sesame seeds, divided

1/2 cup smooth peanut butter

2 red bell peppers, cored and seeded, and thinly sliced

4 scallions (with and green parts), sliced diagonally

3 tablespoons chopped fresh parsley leaves

1/4 C Roasted Peanuts, chopped

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Remove spaghetti with tongs and drain and set aside.  Keep water boiling in pot.

Add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture.

Add the remaining 1 tablespoon of sesame seeds, peanuts, and the parsley and toss together.


10 Comments »

  1. I too, love BAREFOOT CONTESSA’S (Ina Garten)recipes. I have made this many times. Nice picture…enticing…

     
  2. I just had a version of Thai Noodle Salad at a local deli. It was absolutely delicious!

    I’ll bookmark this and try it. I think the rice wine vinegar was the key–it was not an overly acidic dish.

    I’ll let you know! Thanks!

     
  3. The photo is lovely! I found your post awhile back and finally made this salad a few nights ago. I love it, but even with cutting back the oil to 1/2 C (I found Ina’s original recipe–can’t imagine it with a whole cup!), it’s still a bit oily, so I’ll cut back more the next time I make it. I also added some red pepper flakes.

     
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