Ingredients for Thai Noodle Salad
- Linguine
- 4 tablespoons sesame oil
- 1 bunch green onions, thinly sliced (reserve some for garnish)
- Garlic Cloves
- Fresh Ginger
- 2 tablespoons honey
- Creamy Peanut Butter
- 2 tablespoons soy sauce
- Rice Vinegar
- Chili Garlic Sauce
- Mung Bean Sprouts
- Carrot
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How to Make Thai Noodle Salad
- Cook rice noodles according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
- While noodles cook, prepare the sauce. In a medium bowl, whisk together honey, peanut butter, soy sauce, rice vinegar, and chili-garlic sauce until smooth. Set aside.
- Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger; sauté for about 1 minute until fragrant.
- Add the sliced green onions and sauté for another minute until softened.
- Pour the prepared sauce into the skillet and bring to a simmer for 1 minute, stirring constantly.
- Remove the skillet from the heat and let the sauce cool completely to room temperature.
- In a large bowl, toss the cooled noodles with the remaining 3 tablespoons of sesame oil.
- Pour the cooled sauce over the noodles and toss gently to combine.
- Add bean sprouts and shredded carrots; gently toss to incorporate.
- Transfer the salad to a serving platter or individual bowls.
- Garnish with the reserved sliced green onions and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
51g
Fat
9g
Carbs
15g