Thai Noodle Salad
Thai Noodle Salad Recipe. Looking for a tasty salad for a party menu that looks good on your table and is easy to eat standing up? Here it is. The beauty of the salad is that the noodles soak up all the flavor of the sauce so you don't have to worry about splattering all over your party duds. The sauce is a combination of the basic flavors of Thai cooking which is hot, sweet, and sour. And when you add the carrots and bean sprouts you get the crunch that every salad should have.
|rice-flour noodles||1 lb|
|sesame oil||1/4 cup|
|peanut butter - chunky||1/4 cup|
|soy sauce||1/4 cup|
|rice vinegar||3 Tbsps|
|chili sauce||1 1/2 Tbsps|
|bean sprouts||2 cups|
- Place the rice-flour noodles in a bowl and cover with water. Soak for at least one hour.
- Remove from the water and drain. Chop the noodles into shorter strands so they will be easier to eat.
- In a sauce pan heat the sesame oil over medium heat and add the green onion, garlic cloves, and ginger. Sauté for 1 minute making sure not to burn the garlic.
- Add the honey, peanut butter, soy sauce, rice vinegar, and chili sauce. Mix well until you get a creamy sauce.
- Add the rice-flour noodles and combine. You want to make sure all the noodles are coated with the sauce. Remove the heat.
- Place the Thai noodles into a serving bowl and add the bean sprouts and carrots. Toss and set aside allowing the salad to cool before serving.
When you first add the noodles to the sauce you will notice that they will become sticky. Once the salad begins to cool it will become much more manageable.