Thai Pasta Salad
Per special request, I have been asked to provide my Thai Pasta Salad recipe. I serve this salad with many of the cruise ship patrons that come to visit Upachaya Eco-Lodge and Wellness Resort for our snorkel tours. I have also used the sauce for this recipe for my Pad Thai, and I serve it when I make Spring Rolls. It is a very versatile sauce, and a very yummy, nutritious, and healthy salad, especially when using whole grain pasta. I have also substituted gluten-free noodles in this recipe and it turns out just as yummy.
This picture shows red and green peppers added which is fine to do, or just follow the direction below without. So, before rambling on too much, enjoy the recipe and the health that comes along with it.
Thai Pasta Salad
12 oz linguini
4 tblsp sesame oil (may substitute vegetable oil)
8 green onions, chopped
5 cloves garlic, minced
1 tblsp minced peeled fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter (I use natural with no sugar or salt added)
1/4 cup soy sauce
3 tblsp unseasoned rice vinegar
1 1/2 tblsp chili-garlic sauce (I like Srirachi)
2 cups bean sprouts
1 cup finely shredded carrot
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat. Heat remaining 1 tablespoon oil in heavy large skillet over medium high heat. Add 6 green onions, garlic and ginger; sauté until onions soften about 2 minutes.
Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add bean sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions. I have substituted one teaspoon of red pepper flakes for the chili-garlic sauce with desirable results.
Yield serves 6