Thai Pasta Salad

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

 

Dressing:

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

 

 

  1. Cook the pasta according to the package. Rinse, drain well, and chill.
  2. Combine all dressing ingredients in a jar with a tightly fitting lid and shake to combine.
  3. 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.
  4. 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.
  5. 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.

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