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Thai Noodle Salad

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“Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days." Creamy but not heavy, this easy twist on pad Thai is even better at room temperature after the flavors have blended. Look for chili-garlic sauce and rice vinegar in the Asian foods section of the supermarket. Prep time does not include time to cool. Taken from professional-cooking.com for ZWT.”
READY IN:
30mins
SERVES:
8
YIELD:
8 side dishes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite; drain.
  2. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
  3. 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.
  4. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend.
  5. Simmer sauce 1 minute; cool to room temperature.
  6. Pour over pasta and toss to coat.
  7. Add sprouts and carrots; mix well.
  8. Transfer to platter; sprinkle with remaining green onions.

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