Some cosmetic changes in preparation for larger site changes in the works.


Thai pasta salad

Veteran Member
629 posts
Joined: Feb 6, 2006


Posted to Thread #44 at 3:25 am on Aug 18, 2008

I had some ladies in for lunch on the weekend. With the weather being 32 degrees - I didn't want to heat the oven. I served AngAk's Orange Chicken Cashew salad (v. good) and Marsha tbay's upper crust broccoli salad (also v. good) and my version of a Thai pasta salad.

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
Chopped 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.


Other messages in this thread: