Meg Made It: Thai Pasta Salad

Meg Elwood

Put the knife and chopping skills to work with this easily addictive recipe for those who enjoy a little heat when they eat. It is a bit time consuming, with total prep time being about an hour, but the final outcome is worth while.

Disclaimer: This dish contains nuts, those with a peanut allergy should refrain from adding them.

Begin with cooking one pound of capellini or fettuccine in a large stock pot. There are two parts to this dish, the chopped contents and the dressing.


– 1 large cucumber

– 3/4 cups green onions

– 3/4 cups cilantro

– 3/4 cups chopped peanuts

1. Chop the cucumber into short, thin slivers. Be sure to cut away the sections of seeds. Throw into a medium mixing bowl.

2. About four large stalks of green onions are the equivalent to 3/4 cups. Rinse and collect the stalks into a pile that you can easily chop. Chop thinly, using a saw motion. Stop when all the green of the onion turns white. Add to mixing bowl.

3. Pull fresh cilantro leaves from the stems. Create a nice fluffy pile about the size of a fist. Gather together with one hand and chop thinly using a saw motion. It’s ok to press on the leaves in your hand to hold them down, just try not to completely squish them. Add to mixing bowl.

4. This is the most time consuming step of the recipe. Chop each peanut in half. Yes, each nut. If a food processor or magic bullet is available, give a few pulses to lightly blend. Be cautious of over-processing, the nuts should not be a pulp or turn into peanut butter. Add to mixing bowl.


– 3/4 cups rice vinegar

– 1/2 cup soy sauce

– 1 Tbsp red pepper flakes

– 1 Tbsp sugar

– 2 Tbsp ginger

– 2 Tbsp sesame oil

– 2 cloves garlic

1. Peel skin off of the ginger root with a knife or peeler. Chop ginger and garlic finely or press in a mincer. Add to small mixing bowl.

2. Combine all ingredients together in mixing bowl and wisk.

Finish by pouring chopped ingredients and sauce into the large stockpot containing the pasta. Mix together and serve or chill in the fridge for 30 mins before serving. Enjoy for any occasion.

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