Saturday, 20 October 2012
Thai Noodle Salad
Ingredients
Original recipe makes 20 servings
- 1 (12 ounce) package angel hair pasta
- 3 cups shredded napa cabbage
- 4 large carrots, shredded
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 1 small yellow bell pepper, chopped
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh green onions, chopped
- 1/2 cup chopped peanuts
- 2 tablespoons toasted black sesame seeds
- 8 ounces frozen cooked shrimp, thawed and drained
- 1/4 cup peanut butter
- 2 tablespoons tahini
- 1/4 cup rice wine vinegar
- 1/4 cup sweet chili sauce
- 5 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
1. Bring a huge pot of lightly salted water to a steam. Break grain into little pieces and add to steaming water; cook for 8 to 10 moments or until al dente; strain. In a huge dish, throw together the grain, clothes, green beans, natural, red and yellow peppers, 1/2 of the cilantro, 1/2 of the vegetables, and shrimp.
2. In a normal size dish, mix together the peanut butter, tahini, grain wine vinegar and sweet Chile marinade. Mix with the soy marinade, sesame oil, brown sugar, garlic dust, pepper and salt. Ten moments before serving, throw the marinade with the clothes mixture until equally covered. Take with remaining cilantro, natural vegetables, nuts and black sesame seed products.
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