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my version of a thai pasta salad

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Joined: Feb 6, 2006

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Posted to Thread #11734 at 5:00 pm on Aug 18, 2008

I had some ladies in for lunch this weekend. With the temperature in the early 30's I did't want to turn on the oven so I served the Orange Chicken Cashew salad from AngAk (v. good) and the upper crust broccoli salad from Marsha tbya (v. good) both in T&T. As well served my version of a thai pasta salad that my family and friends enjoy.

Thai Pasta Salad

This pasta is good as a salad served cold and when heated is a great side dish to meat.

spaghetti (I use half a small box)*
2 tablespoons instant chicken bouillon

1/3 cup canola oil
1 tablespoon sesame oil (necessary!)
1 teaspoon crushed red pepper
1/3 cup liquid honey
cup chicken stock

4 tablespoons soy sauce
cup chopped peanuts (spanish is a good choice)
cup chopped green onions (I omit)
3 tablespoons sesame seeds
Sunflower seeds
Chopped celery
Pea pods

Boil noodles in water and chicken bouillon mix. Thin noodles are best.

In a small saucepan heat: canola oil, sesame oil, red pepper, and honey. Heat until honey has dissolved.
Remove from heat and add chicken stock and soy sauce.

Pour over cooked spaghetti and toss lightly to mix.
Cover and refrigerate overnight.. There will be a little liquid sitting in the bottom but it will be absorbed into the salad. I stir it a few times.

At serving time toss with extras (peanuts, seeds etc).

The recipe calls for one pound of spaghetti but I like my noodles coated more with this light sauce so I use half to of a small box.

Betty


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