Thai Noodle Salad | It's Only Food w/ Chef John Politte

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is a common substitute for fish sauce in vegetarian versions.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: sunflower seeds

Sunflower seeds provide a similar crunch and flavor at a lower cost.

Start by making the dressing: in a bowl, combine 1/4 cup soy sauce, 1/4 cup chili garlic sauce, 2 tbsp sesame oil, 2 tbsp creamy peanut butter, 2 tbsp rice vinegar, juice of 1 lime, and 2 tsp chili crisp.

Mix the dressing until smooth and the peanut butter is fully incorporated.

Put on gloves for sanitation and to avoid mess while mixing.

In a large bowl, add 8 oz angel hair pasta and 8 oz coleslaw mix.

Mix the pasta and coleslaw together to combine.

Chop the noodles if desired for easier eating.

Add 1/2 red bell pepper (small diced), 1/2 red onion (small diced), and 1 bunch fresh cilantro (chopped) to the bowl.

Add 1/2 cup chopped green onions (sliced fine), reserving some for topping later.

Mix all the salad ingredients together before adding the dressing.

Stir the dressing again and pour it over the salad ingredients.

Use tongs to mix the dressing thoroughly with the salad.

Cover the bowl and refrigerate for a while to let the flavors meld and the acidity break down the cabbage.

After chilling, serve the salad and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens