Thai Noodle Salad

Noodle Salad with Peanut Dressing

Serves: 4

Noodle Salad


8 ounces fresh Chinese egg noodles
2 cups bean sprouts
3 green onions, julienned
1/2 cup cilantro leaves
1/2 red bell pepper, julienned
1 teaspoon salt
1/8 teaspoon ground white pepper
1 teaspoon chili oil
1 cup Peanut Dressing
1/4 cup chopped roasted peanuts

Peanut Dressing:

2 teaspoons vegetable oil
1 clove garlic, minced
2/3 cup canned chicken broth
¼ cup hoisin sauce
3 tablespoons smooth peanut butter
1 tablespoons fish sauce
1 teaspoon chili garlic sauce
1/4 cup roasted unsalted peanuts, chopped


  1. Place a small saucepan over medium-high heat until hot. Add the oil, swirling to coat the bottom. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the broth, hoisin sauce, peanut butter, fish sauce, and chili garlic sauce and bring to a boil. Reduce the heat to low, simmer until thickened, 4-5 minutes. Stir in the peanuts. Set aside.
  2. Bring a large pot filled with water to a boil over high heat. Add the noodles and cook according to the package directions. Drain, rinse with cold water, and drain again.
  3. Place the noodles in a large bowl with the bean sprouts, green onions, half of the cilantro leaves, bell pepper, salt, white pepper, and chili oil. Pour the dressing over the noodles and toss to coat evenly.
  4. Sprinkle the peanuts and remaining cilantro leaves over the top. Transfer to a serving plate and serve chilled or at room temperature.

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