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Thai SunButter® Noodle Salad

Number of portions: 24
Size of portions: 1 Bowl

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48 oz Whole grain linguine

1 1/2 cups Sesame oil

32 Green onion, each chopped

20 each Garlic cloves, minced

1/4 cup Fresh ginger, peeled, minced

1 cup Honey

1 cup SunButter

1 cup Soy sauce

3/4 cup Rice wine vinegar

1/4 cup Chili garlic sauce

4 Red bell peppers, sliced thin

4 cups Green cabbage, shredded

4 cups Carrots, shredded


1. Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain.

2. Transfer pasta to large bowl; add 1 1/4 cups sesame oil (reserving 1/4 cup) and toss to coat.

3. Heat remaining 1/4 cup oil in heavy large skillet over medium-high heat. Add 20 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, SunButter, soy sauce, vinegar, and chili garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature.

4. Pour sauce over pasta and toss to coat. Add bell pepper, cabbage, and carrots; mix well.

Transfer to serving platter; sprinkle with remaining green onions. 5. Serving suggestion: Top with roasted sunflower seeds for extra crunch.