A cold noodle salad with peanut butter dressing. It’s terrific as a side or even a meal in itself, especially on hot summer days.
1/4 cup peanut butter
1/2 cup water
1 clove garlic, crushed
1 tsp fresh grated ginger
1 tbsp lime juice
1 tbsp honey
1-1/2 tbsp soy sauce
1/2 tsp chinese 5-spice
1/2 tbsp sesame seed oil
1 red bell pepper, diced
4 green onions, sliced
1 grated carrot
3 cups cooked whole-wheat spaghetti
In a small dish or measuring cup, combine peanut butter, water, garlic, ginger, lime juice, honey, soy sauce, spice and oil to make the dressing. In a large bowl, combine pepper, onions, carrot and noodles. Pour dressing into the bowl and toss until fully coated. Chill in the refrigerator and serve cold.
I used whole wheat spaghetti to make it more healthy, but you could use any kind of long and thin noodle depending on what your preference might be. I sometimes buy Thai noodle salad because I really like it, but for some reason I never thought of making it myself until now. I don’t think I’ll be buying it anymore, because I liked this homemade version so much. Tony loved it too, he was very impressed with it. Bennett ate it but Cole didn’t; that’s the story of my life! Anyway, it’s a nice salad with dinner and also makes an excellent lunch to take with you because there’s no heating required. It looks like a lot of ingredients but it really doesn’t take long to make so give it a try!
Food and Whine 
We make something similar with the addition of chicken breast and serve on a bed of romaine lettuce (& mint, cilantro & crushed red chilies). I’ll try the ww pasta.
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I always forget how easy it is to make up a batch of these noodles. I’ll have to try your version. I also like to add some fresh chopped cilantro for even more flavor!
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Yum thanks!! I have been trying to decide on a side to go with chicken skewers and peanut sauce this week, I was settled on asian coleslaw and would just make something else for Skyla (she doesn’t do crunchy salads/leafy just quite yet) but this is perfect! I think i know the salad you are taking about, at the deli? I also really like it and never though to try and recreate at home. Thanks Meg!!!Oh and I have a ton of cilantro on hand, stealing that suggestion!
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Yeah I buy it at the grocery deli sometimes or from Costco, and must I admit the store-bought kind tastes a little better, but this version is cheaper, healthier and not too hard to make so it wins out for me.
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Made this tonight, I didn’t measure anything, my changesno soy sauce – instead tamari and extra, but I think I could have used more, I like saltno red pepper – baby corn for crunchno chinese 5 spice – just red pepper flakes (maybe 1/2 tsp if that)Heated sauce, as I was using up some bottom of the jar natural PB, so it was sort of thick and chunkyToasted some almond slivers and added those.Chopped cilantro before serving.Served with chicken skewers, with peanut dipping sauce.My mom has made me a couple cook books, and in teh one that is mostly family favorites she has a similar recipe to this one. I don’t remember it growing up, but some differences. Less PB (2tbsp) soy sauce, vegetable broth, lime juice, ginger, garlice red pepper flakes make up the sauce. Shredded chicken, cilantro, green onion, red pepper, vermicelli pasta lime wedges for garnish. Heat sauce, add cooked pasta, and other ingredients, and I think it’s served slightly warmer..doesn’t say to chill.I think the stock would be a nice added flavor…maybe what is missing in the difference of the store bought. And the salt for me 😉
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Sounds yummy! I like the stock idea.
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