Thai Peanut Noodle Salad (from America’s Test Kitchen)

Today we had five 11-13 year olds at AFM Kids Cooking School. Our recipe included pasta which is usually a winner with kids; and I thought that peanut butter would also be a winner. But my guess is that none of them (and many of you) have not had peanuts as part of a main dish. In Thailand, where my family and I spent nearly a year), we had many dishes that included peanuts. I also found a number of recipes from Africa using “ground nuts.” They are tasty and have fat and protein. Most recipes can either use crunchy or smooth peanut butter.

Here is the Recipe: ENJOY!

Thai dishes usually have some heat (hot peppers or sauce):  it’s up to you…

Thai dishes are always made with fresh ingredients:  perfect for our Market cooks…

green onions, thinly sliced (optional)


Pasta:  Bring 4 quarts water to boil in large pot. Add pasta and salt to boiling water and cook as package directs. Reserve ¾ cup pasta cooking water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl. Add sesame oil and toss to coat.

Sauce:  Whisk peanut butter, soy sauce, vinegar, ginger, hot sauce, and 6 tablespoons pasta cooking water in medium bowl until smooth.

Finishing touches:  Add dressing, cucumber, bell pepper, and cilantro to pasta and toss to combine, adding reserved pasta water as needed to adjust consistency. Serve.

Prep storage ideas:  Oil-coated pasta, dressing, and vegetables can be refrigerated in separate airtight containers for 2 days. Bring ingredients to room temperature before tossing together. Add warm water to thin if needed.

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