Thai Noodle Salad recipe


  • 2 Tbsp minced roasted peanuts
  • 1/3 cup minced red bell pepper
  • 1/4 cup minced green onions
  • 1/4 cup minced fresh cilantro
  • 2 cups bean sprouts
  • 1/2 lb dried spaghetti style noodles, preferably Chinese


  • 3 cloves garlic, finely minced
  • 1 Tbsp peanut oil
  • 3 Tbsp dry sherry
  • 3 Tbsp light soy sauce
  • 3 Tbsp tomato sauce
  • 2 Tbsp lime juice + 2 limes
  • 2 Tbsp light brown sugar
  • 1 tsp Chinese chili sauce
  • 1 tsp grated or finely minced lime peel

Advance Preparation

  • In separate containers set aside peanuts, red pepper, green onions, cilantro and bean sprouts. Prepare sauce. Combine garlic with peanut oil and set aside. In small bowl, combine sherry, soy sauce, tomato sauce, lime juice, brown sugar, chili sauce and lime peel. Set aside. Cut the 2 limes into wedges and set aside.

Last-Minute Cooking

  • Bring at least 4 qts of water to a vigorous boil. Lightly salt the water then add the noodles. Cook until they loose raw taste but are still firm, about 5 minutes. Immediately drain into a colander. Shake out excess water and transfer to a large bowl. Meanwhile in a small skillet set over medium heat, sauté garlic mixture. After 30 seconds, add remaining sauce ingredients. Bring to a low boil and then remove from heat. Add sauce and bean sprouts to noodles and toss well. Turn out onto platter  and garnish with peanuts, red pepper, green onions and cilantro. Serve at once, accompanied by lime wedges. 

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