This simple vegetarian pasta is perfect for a summertime picnic.
Ingredients
Makes 4 to 6 servings
Step 1
Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Step 2
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
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Reviews (122)
Back to TopThe last poster "Anonymous" should either get a better grade of hot chili oil or add more. I like Thai hot and this recipe is spicey, but not blazing hot. And it shouldn't be.
haroldsmom3
Gainesville, FL
8/12/2023
Definitely good but "Spicy" it is not. I will make it again.
Anonymous
10/7/2021
Excellent and simple to make. We doubled the dressing amount and used equal amounts of black vinegar and balsamic vinegar instead of all balsamic. Sauce good for dipping spring rolls too.
jim_and_donna
Amherst, MA
3/18/2017
This was fun and fresh, but it was way too vinegary for me. Will try next time with about half the amount and substitute rice vinegar.
katiechicago
Chicago
5/31/2016
Great recipe. I had to improvise as I couldn't find all the ingredients, but it turned out great and it got rave reviews: Here's what I changed: • I used sesame oil instead of the peanut oil to cook the ginger and garlic. • I improvised on the chili oil – I'm sure this is a hack but it seemed to work: I heated up a small amount of vegetable oil (approx ¼ cup) and put about 1-2 tablespoons red pepper flakes in it and let it sit. I then used about ¼ teaspoon of oil from this mixture to spice it up. • I used dried spagettini instead of chinese egg noodles/fresh angel hair pasta • I made 1.5 times the sauce – and didn’t use it all at first. I used some – let the noodles soak it all in, then put more on right before serving. • Don’t substitute regular Basil for the Thai Basil – it’s different.
cculley2
Seattle, WA
1/3/2016
Made this according to the recipe it it lacked proper Thai heat. I found it lacking in that regard. I am so sad that one of my favorite local Thai restaurants closed because it took me quite some time to convince them that when I ordered Thai hot I actually meant Thai hot. I didn't have any bird peppers available, but I grow Datil peppers (a variation of habaneros that folks in St Augustine, Florida grow) and added one to get some heat. The citrus flavor of the pepper was a wonderful compliment. It now has some heat, but is toned down enough for others to enjoy.
haroldsmom3
8/29/2015
Excellent..Adding to favorites.! Made a gluten free version. Changes: Used 7oz Dynasty brand bean threads ( 1 1/3 packages ) After soaking in hot water, rinse, drain and mix a couple Tablespoons sesame oil so they don't stick together. Added heaping Tablespoon softened peanut butter to soy mixture. Used same amount of sesame oil but used 2 teaspoons Siracha instead of chili oil. Used 1 extra Tablespoon soy sauce. Omitted salt per other reviewers but ended up adding some. Next time will try 1/2 teaspoon. Substituted rice wine vinegar instead of balsamic. Used brown instead of white sugar. Added julienned snow peas, carrots, and red bell pepper. Added toasted black sesame seeds. Served with grilled Vietnamese chicken thighs and corn on the cob.
heatheroo
West Suffield, CT
8/16/2015
This is a family favorite. I use cider or white vinegar instead of balsamic and we like spicy so add more hot chile oil. I use peanuts if I have them, but add a tablespoon or so of peanut butter if I don't. Great with teriyaki chicken breasts. Marinate chicken breasts in a little soy sauce, garlic powder and olive oil, then broil. Slice at a diagonal and serve with bottled teriyaki sauce. Yum!
carol12156
Washington DC
1/29/2015
Made this as written but doubled the sauce. Then I added raw shredded carrots and zucchini. Shhhh.... don't tell the kids. They devoured it. Oh, and I marinated chicken thighs in the Chinese 5 Spice mariande, grilled and then sliced served over the noodles. Yummers.
wileyshah
Portland, OR
10/23/2014
Made this for a pot-luck and it was a HUGE hit! Used the recipe as written. This is definitely going into the regular rotation!
bbuschman
Seattle, WA
8/17/2014
This is really good stuff. I cut back on the sesame oil as it is very strong. I also used an extra tablespoon of soy sauce and substituted brown sugar for the regular sugar.
c4wins
Pittsburgh PA
7/31/2014
Great flavors. I used Chukka noodles (18oz). I upped the sauce recipe by 1/2 because I noted that someone mentioned that it needed a bit more sauce. It was perfect and the flavors were so delicious. I didn't worry about peanut oil and used olive oil as well. The balance of flavors was just perfect with the crunch of peanuts. This is definitely a keeper!
faithwilson5
Santa Ana, CA
6/30/2014
Simple and amazing! I've spent entire afternoons making dishes that draw fewer raves than this (which is rather annoying, come to think of it!). Also works with spaghetti squash in place of the noodles if you want to change it up.
doughirn
New York, NY
5/14/2014
I've used this recipe many times in the past. I've also added peanut butter to the sauce before and it is delicious.
laksany
Houston, TX
12/20/2013
This is a good, simple dish and tastes even better the next day, after the noodles have absorbed more of the sauce. I double everything but the noodles. Before I did that, the noodles were a bit bland.
isonmahoney
San Francisco
11/24/2013
