Angie's recipe calls for angel hair or thin spaghetti pasta, but udon will also taste great in your Thai noodle salad.
Angie Windheim's adapted version of Thai makes for a great main dish or appetizer. She recommends refrigerating the finished product for at least one hour before serving, but her Thai noodle salad can be served immediately if desired. The shredded chicken is optional -- you can add shrimp instead, or leave the meat out entirely. You can also include some toasted black sesame seeds, fresh ginger and bean sprouts if you want to spice up the recipe.
Instructions
1. Bring a large pot of water to a boil. Add a pinch of salt.
2. Break the angel hair or thin spaghetti pasta into smaller pieces and add to boiling water. Stir regularly until pasta is fully cooked.
3. Drain pasta and rinse with cool water.
4. Combine pasta, broccoli slaw, bell peppers, peanuts, cilantro, green onions and shredded chicken in a large mixing bowl. Mix thoroughly and set aside.
5. Prepare the salad dressing by mixing the peanut butter, tahini, rice vinegar, sweet chile sauce, soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper together in a medium bowl.
6. Pour the salad dressing mixture over the pasta salad. Toss and refrigerate, then serve.
Tags: noodle salad, Thai noodle, Thai noodle salad, angel hair,
