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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.
Course: Side Dish, Snack
Servings: 8


  • 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


  • 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.


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.