Thai Peanut Noodle Salad

Thai Peanut Dressing:

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*

*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*Sriracha chili sauce: you may want more or less depending on your preference of heat levels. Taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth. Makes about 2 cups. Refrigerate until ready to use.

Thai Peanut Noodle Salad

8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce, spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
Honey roasted peanuts (about 1/2 cup)

Cook the pasta; drain and run water over it until noodles are cool. Coat with dressing and refrigerate until ready to use.

To assemble salad combine vegetables, pasta and chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go. Sprinkle peanuts on top and garnish with cilantro.


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I thought this was really good. Jonathan especially loved it--he loves Pad Thai, peanut sauce, whatever... His suggestion was to cut the veggies up pretty small, just to make it easier to eat. I would make this again.