I went to The yard house recently and had the most wonderful Thai noodle salad.
I loved it so much, I wanted to make one similar.
This salad is served cold. If vegan, just eliminate the chicken.
Here's the recipe:
Chicken - Optional
1 lb Spagetti
1 Red pepper ( seeded and chopped)
1 bunch green onions - chopped
2 cups Napa Cabbage- chopped
1 cucumber - (seeded and chopped)
2 Tablespoons Sesame Seeds
Optional snow peas
1/4 cup chopped cilantro
1/2 cup smooth peanut butter
1/2 cup peanut oil or canola oil
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 Tablesppons Fish sauce
2 Tablespoons sesame oil
2 Tablespoons Asian chili sauce (sriracha)
1 Tablespoon sugar
1 teaspoon pepper
1/2 teaspoon garlic powder
Cook noodles al dente- Do not over-cook Strain and rinse under cold water until cooled
Mix or whisk together all ingredients for dressing until creamy
In large bowl, stir together noodles, 2/3 sauce (reserve 1/3 for
later) and vegetables.
Chill 2 hours
Add 1/3 of the sauce if needed and reserved green onions for
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