Thai Noodle Salad Recipe

Name: Thai Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb spaghetti (about 4 portions); ¼ cup tahini (or creamy peanut butter); ¼ cup dark soya sauce (tamari); 2 teaspoons sesame oil; 2 tablespoons hot sauce; 2 teaspoons rice wine vinegar; 1 teaspoon grated fresh ginger; 2 scallions (green onions); 1 ½ cups shredded cabbage; 1 cup bean sprouts; toasted sesame seeds

Servings: persons

12 lb spaghetti (about 4 portions)
¼ cup tahini (or creamy peanut butter)
¼ cup dark soya sauce (tamari)
2 teaspoons sesame oil
2 tablespoons hot sauce
2 teaspoons rice wine vinegar
1 teaspoon grated fresh ginger
2 scallions (green onions)
1 ½ cups shredded cabbage
1 cup bean sprouts
toasted sesame seeds

1
Fill a pot with salted water and start to boil for the noodles.
2
add peanut butter (or tahini) to a bowl and warm in microwave for about 20 seconds or until thin.
3
Add soya sauce, sesame oil hot sauce, vinegar and ginger and whisk together.
4
When noodles are aldente (cooked but a bit firm) chill under cold water.
5
Add cool noodles to sauce and mix.
6
Add in vegetables
7
Garnish with toasted sesame seeds
8
Could serve with grilled shrimp on the side.
9
ENJOY!

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 lb spaghetti (about 4 portions), ¼ cup tahini (or creamy peanut butter), ¼ cup dark soya sauce (tamari), 2 teaspoons sesame oil, and more.

Yes, Thai Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Noodle Salad

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