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Bangkok Noodle Salad
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- #16648
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Noodles
4 ounces cappellini pasta or other thin pasta
4 green onion, whites only, sliced thinly
1/2 cup carrots, thinly sliced or julienne
1/2 cup cucumber, cut into thin strips
1 cup cooked chicken, cut into thin strips
1/2 cup cilantro, chopped, for garnish
chopped peanuts, for garnish
Dressing
1/4 cup peanut butter, chunky style
2 tablespoons soy sauce
1 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
directions
Mix all ingredients for dressing in a small bowl until smooth.
Break pasta in half and cook according to package directions. Rinse with cold water and drain well.
Toss with dressing in a large bowl and then add the carrots, cucumber, onion and chicken. Toss to combine.
Refrigerate for 1 hour before serving. Garnish with cilantro and peanuts.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 19, 2014
I used smooth peanut butter not chunky and subbed rice noodles for the pasta because I wanted to use them up. Very good!