Thai Peanut Noodle Salad

I love summer salads!  I found this over at Our Best Bites and since I have a fetish for Thai- I had to give it a whirl.  We had the worst Thai ever in Pocatello and the best ever just outside Zions National Park.  This wasn't nearly as good as the one in Zions- but it was closer to that than any dish in Pokey.  We also squeezed some extra lime juice over the top.  It wasn't perfect- but it was very tastey and definitnely something that we will make again this summer. 

Thai Peanut Noodle Salad


8 oz Linguine Fini (or regular linguine)- boil and cool under cold water
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even 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- omit if you want a vegetarian dish
honey roasted peanuts (about 1/2 cup)

Mix pasta, veggies and chicken- if desired.  Liberally apply salad dressing and garnish with peanuts and chopped cilantro.


Thai Peanut Salad 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*

Mix everything together in a  blender.  Can be made ahead of time.  Keep in mind that this amount is for 8 ounces of pasta- so if you are making 16 ounces of pasta- you will want to double it.