This is a versatile cold salad that goes well with any dish — sandwiches, chicken, or beef. It’s also filling enough to be a vegetarian main dish alone for a light summer meal. It’s very quick to make, but does take a small amount of preparation in the time it takes to cook and chill the pasta. Well worth the wait, too!
Thai Pasta Salad
1/2 lb. package angel hair pasta
6 green onions, chopped
1 – 2 celery stalks, chopped
1/2 bunch cilantro, coarsely chopped
1/2 c peanuts, coarsely chopped
1/4 c rice vinegar
2 T toasted sesame oil
2 T soy sauce
1 T minced fresh ginger
2 garlic cloves, minced
2 T fresh lemon juice
1/2 – 1 t chili paste
- Cook the pasta according to the package. Rinse, drain well, and chill.
- Combine all dressing ingredients in a jar with a tightly fitting lid and shake to combine.
- When you are ready to eat, put the pasta into a large salad bowl and pour the dressing over the top. Toss well, using tongs to pull strands up, allowing the dressing to thoroughly coat the noodles.
- Sprinkle the chopped green onion, celery, and cilantro over the noodles, mixing them into the salad in the same manner as before, by drawing noodles upward.
- Sprinkle the peanuts over the top and serve.
This salad actually improves with age with one exception — the peanut will not stay crunchy after being refrigerated. To get around this, you could serve them in a separate bowl and let everyone add their own. If you don’t mind softened peanuts, just mix it altogether.