Fran's "Thai" Noodle Salad
Angel hair pasta is tossed in a mixture of soy, sesame oil, Thai chili sauce, rice wine vinegar, and peanut oil. Sprinkled with toasted sesame seeds and chopped scallions, this is a wonderful side dish or simple lunch.
Servings: 8
Ingredients
- 1 pound angel hair pasta
- 6 tablespoons soy sauce
- 3 tablespoons sesame oil
- 3 tablespoons rice wine vinegar
- 3 tablespoons peanut oil
- 4 teaspoons sugar
- A dash of Sriracha Sauce I used 3 squirts
- 1/2 cup toasted sesame seeds* reserving 2 tablespoons for serving
- 3 green scallions chopped, reserved for serving
Instructions
- Boil the angel hair pasta according to the directions on the box.
- Whisk together in a medium bowl the soy sauce, peanut & sesame oils, rice wine vinegar, sugar and Sriracha sauce.
- Stir in the sesame seeds, making sure to reserve some for presentation.
- Once the pasta has been cooked and drained, place into a large bowl.
- Add the dressing and toss to coat.
- Cover and refrigerate for at least 1 hour, if not overnight.
- Bring to room temperature before serving.
- Garnish with the reserved sesame seeds and chopped scallion. Delicious additions include roughly chopped peanuts, red onion slices, and carrots.
Notes
To toast your sesame seeds, place them in a small non-stick skillet on medium heat. Watch them very carefully and stir occasionally, until the seeds turn a light brown color.