I have a friend, Emily Brady, who is always posting yummy looking things on her instagram account. All her stuff always seems so simple and healthy and delicious. And mostly this girl knows how to stage a food picture. I wish I had this skill! The other day she posted this recipe, and I gave it a whirl this week for dinner. Derek and I liked it. I honestly ate it hot and added chicken (mostly for Derek’s benefit–dinner without meat is not dinner).
SPICY THAI NOODLE SALAD
- 1/2 lb thin spaghetti or angel hair
- 2 C baby spinach
- 3 stalks green onions, chopped
- 1/3 C crush peanuts
- 2 Tbsp sesame seeds (I toasted them)
- 1/4 C sugar
- 1/2 C soy sauce
- 1 tsp crushed red pepper flakes
- 2 Tbsp rice wine vinegar
- 1/4 C olive oil
- 1 Tbsp peanut oil
- Cook pasta according to package directions.
- Prepare sauce by mixing sugar, soy sauce, red pepper flakes, vinegar, olive oil, and peanut oil.
- Drain pasta and run under cold water until cooled (I skilled that part and just tossed the hot noodles in the sauce).
- Place pasta in serving bowl and add spinach, peanuts, onions, and sesame seeds.
- Add sauce and toss until noodles are coated.
- Serve at room temperature or cold. You can also add chicken for a heartier salad.