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Peanut Thai Noodle Salad
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|1 bottle Thai Peanut Sauce, (12-14 oz.)|
|1/2 lb. vermicelli or thin spaghetti pasta, broken into thirds|
|1 cup matchstick carrots|
|1 cup pea pods, cut into matchstick strips|
|1 small red pepper, cut into matchstick strips, about 1 cup|
|1/2 cup unsalted cocktail peanuts, coarsely chopped, divided use|
|4 scallions, thinly sliced, for topping|
- Cook pasta as directed on package, adding carrots, pea pods and pepper strips to boiling water during last 3 minutes of cooking time. Drain pasta and vegetables.
- Reserve 1/4 cup peanut sauce. Toss pasta and veggies with remaining peanut sauce and 1/4 cup peanuts. Refrigerate until ready to serve. Let pasta stand at room temperature 30 minutes before serving.
- To serve, toss pasta with remaining peanut sauce and top each portion with remaining 1/4 cup chopped peanuts and scallions.
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