Thai Peanut Noodle Salad


Our book group met last night.  It was a fabulously perfect day in Seattle, and we dined in Cathy’s gorgeous backyard amidst all of the blooming flowers, herbs, dogs.  Yep!  She invited my Yellow Lab, Charley, to hang out with her Yellow Lab, Sadie, while we ate and drank and talked about this month’s book, The Story of Edgar Sawtelle: A Novel by David Wroblewski (available at

This story of a mute boy and his dogs is beautifully told.  It’s got everything:  mystery, humor, adventure, drama, and passion.  I finished the book in two days, or rather, I did nothing but read for two days since I just couldn’t put this book down!  We talked about it in every last detail.

Cathy’s Vietnamese fresh rolls were the perfect accompaniment to the Thai Peanut Noodle Salad.

Handmade Vietnamese Fresh Rolls and Thai Peanut Noodle Salad for book group.


Thai Peanut Noodle Salad
Recipe Type: Salad, Side
Author: A Passionate Plate
Serves: 8
Prepare the veggies and the sauce for this dressing while the noodles cook and it’ll go together in about 15 minutes. Let it cool and then stand at room temperature until it’s time to serve it. Garnish it with lime wedges to squeeze over the top of each portion.
  • 1 lb. fresh egg noodles, or dried fettucini noodles
  • 2 Tbsp. toasted sesame oil
  • 3 tsp. garlic clove, minced
  • 1 Tbsp. fresh ginger, minced
  • 3 green onions, chopped
  • 1/4 cup peanut butter
  • 1/4 cup agave syrup or honey
  • 1/4 cup soy sauce
  • 3 Tbsp. rice wine vinegar
  • 1 1/2 Tbsp. chili garlic sauce
  • 1/2 cup shredded carrot
  • 1/2 cup bell pepper, cut into match-sticks
  • 1 cup chopped peanuts
  • 1/2 cup cilantro, chopped
  • Lime wedges for garnish
  1. Bring 4 quarts of water to a boil. Add 1 Tbsp. salt and pasta. Bring the water back to a boil and cook the pasta according to directions on the package. It should be cooked through, but still toothsome. Drain and toss with 1 Tbsp. sesame oil.
  2. Meanwhile, over medium heat in a medium sauté pan, heat 1 Tbsp. sesame oil. Add garlic, ginger and green onion and cook for about 30 seconds.
  3. Stir in peanut butter, agave syrup, soy sauce, rice wine vinegar and chili garlic sauce. Stir and cook for about 1 minute.
  4. Toss noodles with carrot and bell pepper. Add sauce and mix well.
  5. Sprinkle peanuts and cilantro over the top and mix once more.


Best friends, Charley and Sadie, love to hang out in Cathy’s beautiful backyard.


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  2. Helen says:

    I loved the book and know I’ll love this salad too! Thanks for a great hot weather idea for dinner.

  3. Julie says:

    Sounds fantastic! I think we need to talk to Cathy and get her to put her recipe on here too. 🙂

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