Thai Noodle Salad

Okay, so one of my good friends made this salad a while back and it was the best Thai Noodle Salad I have ever tried. I grabbed the recipe from her and now we make it all the time. Well I should say I make it all the time haha my husband won’t go near vegetable and my littles won’t eat it because it has a little kick to it with the Thai sauce so I end up eating it all by myself! I usually bring it to friends or my parents house so I dont end up eating a whole pound of noodles by myself haha

This dish is perfect for any type of shower. Wether its a bridal shower or baby shower. Every time I make this Thai noodle salad someone always ask me for the recipe. The great thing about this salad is that you can just dump all the vegetables that are in your fridge into it. 

The part that makes this salad is the dressing. This dressing is just so yummy and it goes perfect with the salad. Just thinking about it makes my mouth water. You just throw everything into your food processor and blend it all up. 

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Tai Noodle Salad

Ingredients

• 8 oz Linguine
• 2 C Thinly sliced purple cabbage
• 2 C Thinly sliced Romain lettuce
• 2 C Thinly sliced Napa cabbage
• 1/2 Thinly sliced yellow pepper
• 1/2 Thinly sliced red bell pepper
• 1/2 Cucumber, quartered and sliced
• 1 Carrot julienned
• 3/4 C Honey roasted peanuts

Thai Dressing

• 3 tsp Sesame oil
• 1/2 C Peanut butter
• 1 Lime, juiced and zested (or 2 tbls lime juice)
• 2 Tbls Soy sauce
• 3 Tbls Honey
• 1 Tbls Rice wine vinegar
• 1 Tbls Minced ginger
• 2 1/2 tsp Minced garlic, abut two cloves
• 1/2 C Chopped cilantro
• 1/4 tsp Salt
• 1/2 C Vegetable Oil
• 2-3 Tbls Water
• 2-3 tsp sriracha sauce, depending on how spicy you want it

Instructions

1. Cook noodles and set aside. 

2. Cut up all vegetables and ingredients. Toss them into the linguine noodles. 

Thai Dressing

1. Place all ingredients into food processor and blend until smooth. Add more water if you want it thinned.

2. Pour on top of noodles and mix around until coated. Refrigerate until ready to serve. 

recipe adapted from Our Best Bites

sincerely,

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