Throwback Time: Thai Pasta Salad

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Thai Pasta Salad has been, by far, our most repinned/viewed post since we started the blog in April. Consistently, whenever I get an email from Pinterest saying that one of my pins has been repinned, it’s the recipe for our Thai Pasta Salad. There’s definitely a reason for this- it’s absolutely delicious!

In case you missed the original post from way back in May, here’s the recipe again. Enjoy!

When I made this recipe today I used fettuccine noodles, don’t do that! They stuck together while cooking and they are harder to eat. Follow the recipe, not the photos. My recipe does actually tell me to use angel hair pasta and I ignored it and now I’m sorry!

This salad gets better with age so if you can, let it cool and sit for several hours or longer before consuming- it is worth the torture of waiting.

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Cook pasta according to package directions.

While the noodles are cooking, prepare all the veggies and set aside. Then make the sauce, stir the oils and red pepper flakes in a saucepan and heat for about two minutes. Add honey and soy sauce and heat through.

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Drain the cooked noodles and pour into a large bowl.

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Pour the warm sauce over the noodles and mix well. There will be quite a bit of sauce in the bottom of the bowl and that is ok. As the noodles cool they will absorb all of that tasty goodness.

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Add the chopped veggies and mix again.

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Now cover it and put it in the refrigerator and forget you made it for at least 4 hours or better yet, overnight! Stir again before serving to get everything coated. Sprinkle the toasted sesame seeds and almonds into the whole bowl, or if you have some picky eaters that don’t like nuts in their food then just sprinkle it over the top as you serve and it is almost as good that way.

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Thai Pasta Salad
1 lb. angel hair pasta
1/8 cup vegetable oil
1/4 cup sesame seed oil
1 1/2 tsp. crushed red pepper flakes, more if you like
6 T honey
5 T soy sauce
1 cup shredded carrots
1/2 cup cilantro, chopped
1/2 cup green onions, chopped
1/3 cup bell pepper, chopped (I prefer red)
Toasted sesame seeds and toasted sliced almonds

Cook pasta according to package directions. While the noodles are cooking, prepare all the veggies and set aside. Then make the sauce, stir the oils and red pepper flakes in a saucepan and heat for about two minutes. Add honey and soy sauce and heat through. Drain the cooked noodles and pour into a large bowl. Pour the warm sauce over the noodles and mix well. There will be quite a bit of sauce in the bottom of the bowl and that is ok. As the noodles cool they will absorb all of that tasty goodness. Add the chopped veggies and mix again. Now cover it and put it in the refrigerator and forget you made it for at least 4 hours or better yet, overnight! Stir again before serving to get everything coated. Just before serving sprinkle with the toasted sesame seeds and almonds. Enjoy!

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