We have been enjoying this Asian style pasta salad for years and it is always a fan favorite. It is the perfect side dish to bring to a pot luck in the summertime, or to serve during an Asian themed dinner party. The marriage of flavors from peanut butter to soy sauce to coconut milk will have you going back for seconds. And as with most salads, this gets more flavorful as it sits longer. Enjoy!
Asian-style Peanut Noodle Salad
1 (16 oz) package thin spegetti or angel hair pasta, cooked
2 large cucumbers, peeled
1 (10 oz) package shredded carrots
6 green onions, sliced into 1/2 inch pieces
3/4 cup lite soy sauce
1/2 cup coconut milk
1/2 cup rice wine vinegar
1/2 cup peanut butter
4 garlic cloves
1 tsp sesame oil
1 tsp dried crushed red pepper flakes
1/2 tsp salt
1/2 cup peanuts
Cut the peeled cucumbers in half lenthwise and remove seeds; then slice cucumber into half moon shaped slices. Add to large bowl along with pasta, carrots, and onions.
Whisk together soy sauce and next 7 ingredients and pour over pasta mixture. Top with peanuts and toss to coat. Cover and refrigerate for several hours for flavors to marry.
Serve chilled or at room temperature.