Crunchy Thai Noodle Salad

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Crunchy Thai Noodle Salad
Recipe Type: Salad, Pasta
Cuisine: Thai
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 16
I made this easy Thai noodle salad for a baby shower I was hosting, after making wayyyyy too much spaghetti earlier in the week!
Ingredients
  • Leftover spaghetti
  • 1 pound sugar snap peas
  • 1/2 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/3 cup soy sauce
  • 1 tablespoon honey
  • 2 tsp minced garlic
  • 1 ginger
  • 1 tsp garlic powder
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup creamy peanut butter
  • 1 red bell pepper, cored and seeded, thinly sliced
  • 1 package Asian slaw (mixture of cabbage, grated carrots, peanuts, sugar snap peas)
  • 4 green onions, sliced
  • 3 tablespoons chopped fresh parsley
  • S&P
Instructions
  1. Cook sugar snap peas (either by steaming, or in the microwave!)
  2. For the dressing, whisk together vegetable oil, rice wine vinegar, soy sauce, honey, garlic, ginger, garlic powder, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
  3. Combine spaghetti, sugar snap peas, peppers, Asian slaw mixture, and green onions in a large bowl. Pour the dressing over the mixture and combine.
  4. Serve sprinkled with peanuts or extra sesame seeds!

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