Thai Noodle Salad

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Recipe byLainey

Notes:

Leftover spaghetti became a Thai salad. It was really delicious - the dressing had a nice heat to it without any burn. Great for a hot summer day/evening!

The ingredients can be varied and the quantities given are only for the dressing, which was enough for a salad for two. Everything can be adapted for a larger serving size.

Categories:
- Cold
- Noodle Salad
- sweet and spicy
- Thai
- Vegetables

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Ingredients:

Dressing:
3 tablespoons sodium-reduced soy sauce
2 tablespoons rice wine venegar
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 squeeze Sriracha
1" fresh grated ginger
1 tablespoon granulated sugar
1 garlic clove, minced

Salad:
Leftover spaghetti
Carrots, julienned
1 celery stalk, thinly sliced
2 green onions, thinly sliced
1/3 red pepper, thinly sliced
a handful of snow peas, sliced into 1/4" pieces
1-2 tablespoons minced, fresh cilantro
4 tablespoons dry roasted peanuts, roughly chopped
a handful of snow peas, sliced into 1/4" pieces

Mix all the ingredients for the dressing and set aside to meld.
Combine all the salad ingredients in a bowl. Add the dressing and toss thoroughly. Store in the fridge until ready to eat.