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    Home » Recipes » Our Supper Club

    Supper Club: Thai Noodle Salad

    Modified: Nov 30, 2019 · Published: Feb 12, 2011 by Ashley

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    This was the other recipe I picked for Thai night. It was a little more involved than the shrimp, but it was relatively low maintenance. The peanut sauce was good - better than the one I made a while back - but still not as good as Ina's. I think I'm going to have to make that one again, since I keep comparing everything else to it! I did use whole wheat pasta, which could have made it a little drier than it should have been. Dino squeezed a little lime juice on his and said it helped it out a lot.

    Close-up of a Thai noodle salad topped with green onions.

    Thai Noodle Salad
    Bon Appétit January 2003

    12 ounces linguine
    4 tablespoons oriental sesame oil

    8 green onions, chopped
    5 garlic cloves, minced
    1 tablespoon minced peeled fresh ginger
    ¼ cup honey
    ¼ cup creamy peanut butter
    ¼ cup soy sauce*
    3 tablespoons unseasoned rice vinegar
    1 ½ tablespoons chili-garlic sauce
    2 cups mung bean sprouts
    1 cup finely shredded carrots

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

    *Optional: use Gluten Free

    Big Flavors Rating: 4 Stars

    Here's a shot of the whole meal (minus the soup that I slurped down before taking a photo):

    Assortment of Thai food including noodles, shrimp, rice, and mussels.

    And an awesome dessert, inspired by Thai iced coffee:
    Thai dessert in a mug with a spoon.

    It was another great Supper Club event!

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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