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Thai-ish Noodle Salad


This is admittedly Americanized Thai Salad, but it's an easy one, and if you like a little heat - you'll love the simplicity.  Don't worry about sourcing lemongrass - use our Lemon Balsamic Vinegar.  Can't stand chopping peppers or garlic?  It's already chopped in our oil - Jalapeño peppers and garlic are added at the time we mill the olives, so you are getting real jalapeño and garlic in the olive oil - nothing artificial here.   Check it out -

  • 8 oz capellini aka angel hair pasta
  • 1 plus 4 Tablespoons (5) Jalapeño Garlic olive oil
  • 3 Tablespoons sesame oil
  • 3 Tablespoons Lemon White Balsamic
  • 3 Tablespoons soy sauce
  • 1/4 tsp red pepper flakes (more or less to taste)
  • 1/4 cup dry roasted peanuts (more if you like extra crunch sprinkled on top)
  • 2 Tablespoons cilantro chopped
  • 1 small cucumber, peeled, seeded and chopped
  • 1 green onion chopped
  • 1 Tablespoon roasted sesame seeds
  • 2 Tablespoons shredded carrot
  • 2 Tablespoons shredded cabbage
  • salt to taste
  • Lime wedges
  1. Cook angel hair pasta according to package , drain and set aside in large bowl – toss with 1 tablespoon Jalapeno Garlic Olive Oil (done to prevent pasta from drying out or sticking together).
  2. Combine the remaining Jalapeno Garlic Olive Oil, the sesame oil, the Lemon Balsamic, the red pepper flakes, and soy sauce in a small blender and emulsify.
  3. Pour oil mixture over cooked noodles and then add remaining ingredients. Toss until noodles are evenly coated.
  4. Salt to taste
  5. Can serve warm or refrigerate and serve cold.
  6. Keeps well for about a week so can be made ahead of time or saved for leftovers.

The carrots and cabbage are optional - they add color.

For a main course - Add grilled chicken or tofu.