Refreshing Thai Noodle Salad with Peanut Dressing
This deliciously light and flavorful Thai Noodle Salad offers a perfect blend of textures and tastes, making it an ideal dish for warm days or as a vibrant side for any meal. With a creamy peanut butter dressing that’s perfectly balanced by the sweetness of honey and a kick of chili-garlic sauce, this salad is packed with fresh ingredients like crunchy mung bean sprouts and sweet carrots. Jennifer Martin, the creator of this recipe, draws from her extensive experience in food service to craft a dish that is as enjoyable to prepare as it is to eat. Perfect for potlucks or a leisurely lunch, this salad is even better the next day as the flavors meld beautifully, making it a standout in your culinary repertoire.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Linguine
12 ounces (cooked)
Sesame oil
4 tablespoons (divided)
Green onions
8 (chopped)
Garlic cloves
5 (minced)
Fresh ginger
1 tablespoon (minced and peeled)
Honey
1/4 cup
Creamy peanut butter
1/4 cup
Soy sauce
1/4 cup
Unseasoned rice vinegar
3 tablespoons
Chili-garlic sauce
1 1/2 tablespoons
Mung bean sprouts
2 cups
Carrot
1 cup (finely shredded)
Instructions
1
Begin by cooking the linguine in a large pot of boiling salted water until it's al dente; drain and set aside to cool slightly.
2
Transfer the warm pasta to a large mixing bowl and drizzle with 3 tablespoons of sesame oil, tossing well to coat the noodles evenly.
3
In a heavy skillet, heat the remaining 1 tablespoon of sesame oil over medium-high heat. Add 6 of the chopped green onions, minced garlic, and fresh ginger, sautéing until the onions become soft, about 2 minutes.
4
In a separate bowl, whisk together the honey, creamy peanut butter, soy sauce, rice vinegar, and chili-garlic sauce until smooth. Pour this mixture into the skillet with the sautéed aromatics and simmer for 1 minute, then remove from heat and allow to cool to room temperature.
5
Once the sauce has cooled, pour it over the pasta in the bowl, tossing gently to evenly coat the noodles.
6
Fold in the mung bean sprouts and shredded carrots, mixing until everything is well combined.
7
Transfer the salad to a decorative platter and garnish with the remaining chopped green onions, ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Refreshing Thai Noodle Salad with Peanut Dressing.
Who created the Refreshing Thai Noodle Salad recipe?
The recipe was created by Jennifer Martin, who has extensive experience in food service.
What type of pasta is used in this Thai salad?
This recipe uses 12 ounces of linguine cooked al dente.
What vegetables are included in the salad?
The salad includes 2 cups of mung bean sprouts and 1 cup of finely shredded carrots.
What are the main ingredients in the peanut dressing?
The dressing is made from honey, creamy peanut butter, soy sauce, rice vinegar, and chili-garlic sauce.
How many green onions are required for this recipe?
A total of 8 green onions are used, with 6 sautéed and 2 used as garnish.
Is the dressing for this salad cooked?
Yes, the sauce ingredients are simmered for one minute with sautéed aromatics before being cooled.
What aromatics are sautéed for the sauce?
Chopped green onions, minced garlic, and fresh ginger are sautéed in sesame oil.
How much sesame oil is needed in total?
The recipe requires 4 tablespoons of sesame oil, used in divided portions.
Is this Thai Noodle Salad vegan?
The recipe is labeled vegan-friendly, though it contains honey which some vegans may wish to substitute with agave or maple syrup.
Can this salad be made in advance?
Yes, it is even better the next day as the flavors meld together beautifully.
What type of vinegar should be used?
The recipe calls for 3 tablespoons of unseasoned rice vinegar.
How much garlic is used in the recipe?
The recipe calls for 5 minced garlic cloves.
What provides the spicy kick in the dressing?
The heat comes from 1.5 tablespoons of chili-garlic sauce.
How much fresh ginger is used?
You will need 1 tablespoon of minced and peeled fresh ginger.
What is the recommended texture for the linguine?
The linguine should be cooked until it is al dente.
How should the carrots be prepared?
The carrots should be finely shredded for the best texture in the salad.
What is the first step in assembling the salad after cooking the noodles?
The warm pasta should be drizzled with 3 tablespoons of sesame oil and tossed to coat evenly.
What makes this salad a good choice for warm days?
It is described as a refreshingly light and flavorful dish with fresh, crunchy ingredients.
Is creamy or crunchy peanut butter used?
The recipe specifies using 1/4 cup of creamy peanut butter.
What garnish is used for the final presentation?
The salad is garnished with the remaining chopped green onions before serving.
How much honey is in the dressing?
There is 1/4 cup of honey in the dressing mixture.
What type of soy sauce amount is needed?
The recipe requires 1/4 cup of soy sauce.
How long do you sauté the aromatics?
The green onions, garlic, and ginger are sautéed for about 2 minutes until the onions become soft.
When should the sauce be added to the pasta?
The sauce should be allowed to cool to room temperature before being poured over the pasta.
How many ingredients are in this recipe?
There are 12 ingredients in total.
Is this recipe suitable for potlucks?
Yes, the description notes it is perfect for potlucks or a leisurely lunch.
How much mung bean sprouts should I buy?
You will need 2 cups of mung bean sprouts.
What is the texture of the finished salad?
The salad offers a blend of soft noodles and crunchy textures from the sprouts and carrots.
What is the primary flavor profile of the salad?
The salad is a balance of creamy, sweet, savory, and spicy flavors.