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Thai Pasta Salad



Ingredients 8 ounces spaghetti, broken in 3" pieces 4 cups assorted chopped veggies such as red pepper, snap peas, mushrooms, carrot pennies, broccoli florets 3 green onions, sliced DRESSING 1/2 Cup peanut butter 1/4 cup soy sauce 1/4 cup rice vinegar 2 tablespoons sesame oil 4 teaspoons brown sugar, packed 1 1/2 tablespoons fresh ginger root, grated 2 tablespoons hot water, more if needed 2 cloves garlic, minced 1/2 teaspoon chili paste or hot sauce 1/3 cup fresh cilantro, chopped or parsley can be used.


Instructions 1. Cook and drain the pasta. Rinse well with cold water. Once cooled and fully drained, combine the pasta, veggies and green onion. 2. Carefully whisk the dressing ingredients together and pour over the pasta and veggies, toss well to coat. 3. Chill for up to 24 hours before serving. Remove from fridge at least an hour before serving, and if needed, add hot water in small increments to "loosen" the peanut sauce.


Description This salad can be make ahead and is always a winner with the peanut dressing.


Notes I cheated and use the frozen crushed garlic and ginger, and it was perfect. I had some frozen string beans that I added without cooking, and it was a good addition.


Source I cannot find the source for this other than there is a note on it by Linda.

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I have tried to give credit to the source of the recipe where possible.  I never dreamt when I started trying recipes and saving the ones that I liked that there would be something called the Internet where I could share them.  My gratitude to the sources where I was able to provide them and my apologies where I had no way to credit them.

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