There used to be a popular restaurant that had an unbelievably delicious Thai Noodle Salad on their menu. I would order it every time I went there. It was disappointing for me when they took it off their menu and I missed it. I set about attempting to recreate its flavours which had depth and intensity and just enough spice to linger.
Creating a Thai Noodle Salad that was as good as the one that I missed was not easy, but with some experimenting and tweaking, I was able to come up with one that may actually be even better than the one at that restaurant.
Thai Noodle Salad Recipe:
14 oz. package instant noodles (I use Diamond brand)
2 Tbsp. sesame oil
1/4 cup soy sauce
1/3 cup Thai sweet chili sauce
2 Tbsp. Thai seasoning (purchased or you can make your own)
3 green onions, chopped
2 Tbsp. honey, melted
2 carrots, shredded
1 Tbsp. rice vinegar
1/2 a red pepper, sliced
1/2 a yellow pepper, sliced
Mix together soy sauce, Thai sweet chili sauce, Thai seasoning, green onions, honey, rice vinegar, and shredded carrots.
Bring a large pot of water to a boil and add the noodles. Boil for four minutes (don’t overcook) and drain. Rinse under cold water and toss the noodles with the 2 Tbsp. sesame oil.
Throw the noodles, the red and yellow pepper slices and the sauce together and toss. Refrigerate until ready to serve.
This recipe doubles well and it’s actually even better if it’s made ahead because the flavours have more time to meld so it’s perfect for bringing to potlucks or picnics. Just keep it refrigerated until you are ready to serve it.
You can adapt the level of spice by adding more or less of the Thai seasoning and the Thai sweet chili sauce.