Thai Pasta Salad

I have been making some kind of pasta salad recently for the Sabbath.  It is filling and because the Sabbath is such a long day, in the summer, we need a heartier meal for the third meal.  This week, the designated salad was this Thai style pasta.

Thai Pasta Salad   (adapted from


1/4 (12 ounce) package angel hair pasta

1/2 cup and 1 tablespoon and 2 teaspoons shredded white-green cabbage

3/4 large carrot, shredded

1/4 small green bell pepper, chopped

1/4 small red bell pepper, chopped
1/4 cup fresh parsley, chopped

2 green onions, chopped

1 tablespoon teaspoons chopped peanuts

2 tablespoons peanut butter

2-1/2 teaspoons rice wine vinegar

2 teaspoons sweet chili sauce

2 tablespoons soy sauce

1 teaspoon sesame oil

  1 teaspoon brown sugar

1/4 teaspoon minced garlic

1/4 teaspoon ground black pepper


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 and drain. 

In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers,  parsley, and green onions.

In a small bowl, stir together the peanut butter, rice wine vinegar and sweet chile sauce. Add soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper.  Mix this into the pasta mixture.

Before serving, garnish with peanuts and /or parsley .

Eat and enjoy.

Linked to                          Hearth and Soul


  1. Thanks for sharing! Have you been seeing those one pot pasta meals? I have tried them and I love them. I wonder what would happen if you tried to make this salad that way?

  2. I really like the dressing you have used on your Thai Pasta Salad. It sounds delicious! Thank you for sharing it with the Hearth and Soul hop.


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