• Bangkok Noodle Salad

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    • 4 ounce cappellini or possibly other thin pasta
    • 4 x green onion, whites only, sliced thinly
    • 1/2 c. carrots, thinly sliced or possibly julienned
    • 1/2 c. cucumber, cut into thin strips
    • 1 c. cooked chicken, cut into thin strips
    • 1/2 c. cilantro, minced minced peanuts to garnish
    • 1/4 c. peanut butter, chunky style
    • 2 Tbsp. soy sauce
    • 1 tsp dijon mustard
    • 1/4 tsp red pepper flakes
    • 2 Tbsp. rice wine vinegar
    • 2 tsp sesame oil


    1. Blanch carrots for a bit in a pot of boiling salted water.
    2. Mix all ingredients for dressing in a small bowl till smooth. Break pasta in half and cook according to package directions, rinse with cool water and drain well. Toss with dressing in a large bowl and then add in the carrots, cucumber, onion and chicken. Toss to combine. Refigerate for 1 hour before serving. Garnish with cilantro and peanuts.

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