Recently I was asked to bring a salad to a neighborhood barbecue. I didn’t want to take a boring pasta or mundane tossed salad, and had just run across a Thai Noodle Salad recipe that I wanted to try. Having recently retired and being bored out of my mind, I made homemade linguine for my salad, knowing full well that most readers will want to use a box of high-quality linguine, and their version of this salad will be spectacular.

I changed a few ingredients, used many of the ingredients called for, and changed the dressing to make it distinctly Thai with peanut butter and Thai ingredients; then I sprinkled it with sesame seeds, and roasted peanuts. I used lots of fresh vegetables, and you can use whatever you have or like. My salad drew raves at the barbecue, and I had requests for the recipe, so you’ll want to take this salad to your next large gathering.

24 Servings

1 pound linguine
boiling salted water

2 cups cooked chicken breast, chopped or shredded
1 cup broccoli florets, blanched
1 cup sugar snap peas, strings pulled, if necessary
1 red bell pepper, diced
1 bunch green onions including tops, chopped
1 cup sliced carrots, blanched
2 1/2 cups coleslaw mix
1/4 cup sesame seeds

1 cup roasted peanuts

Dressing
2/3 cup peanut butter
1/4 cup palm sugar, or brown sugar
2 tablespoons Thai fish sauce
3 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
2 tablespoons sesame oil
3 tablespoons grated ginger root
1/2 teaspoon crushed red hot pepper, (more or less to taste)
3 garlic cloves, finely minced
1/2 cup vegetable oil

1. Cook the pasta in the boiling salted water until al dente. Drain and rinse with cold water. Drain again and transfer to a serving bowl.
2. Add the chicken, broccoli, sugar snap peas, red pepper, green onions, carrots, coleslaw mix and sesame seeds; toss well.
3. Place the dressing ingredients in the blender and blend, scraping the sides once or twice, until thickened.
4. Pour the dressing over the salad and mix well. Chill until serving, and stir in the peanuts just before serving.

Amount Per Serving
Calories 240 Calories from Fat 125
Percent Total Calories From: Fat 52% Protein 14% Carb. 34%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 2 g
Cholesterol 5 mg
Sodium 245 mg
Total Carbohydrate 20 g
Dietary Fiber 1 g
Sugars 0 g
Protein 9 g

Vitamin A 6% Vitamin C 28% Calcium 0% Iron 6%