Thai Noodle Salad

Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic.

• Preparation Time: 60 mins
• Cooking Time: 15 mins
• Total Time: 1 hr 15 mins
• Calories: 141 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup peanut butter
• ½ cup chopped peanuts
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon sesame oil
• 4 large carrots, shredded
• 1 teaspoon brown sugar
• 1 bunch fresh cilantro, chopped
• ¼ cup rice wine vinegar
• 5 tablespoons soy sauce
• 1 small green bell pepper, chopped
• 1 bunch fresh green onions, chopped
• 1 small red bell pepper, chopped
• 1 (12 ounce) package angel hair pasta
• 1 small yellow bell pepper, chopped
• ¼ cup sweet chili sauce
• 2 tablespoons tahini
• 3 cups shredded napa cabbage
• 2 tablespoons toasted black sesame seeds
• 8 ounces frozen cooked shrimp, thawed and drained

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.

Step 2

In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.