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Thai Pasta Salad

What you need: 

4 ounces angel hair pasta
1 cup coconut milk
1 cup red cabbage, chopped
1/4 cup green onions, chopped
1/4 cup roasted peanuts, chopped
1 tablespoon soy sauce
1/4 cup lime juice
1/4 teaspoon garlic powder
1/4 teaspoon lemon peel seasoning
1/4 teaspoon ground ginger
1/4 teaspoon red chilli powder
1/4 teaspoon salt, Optional

What you do: 

Cooking time for angel hair pasta is only about 3 minutes.
In a deep pot bring 2 quarts of water to a boil. Submerge pasta and begin timing for tenderness. Drain but don't rinse. Toss immediately with the 1 cup of coconut milk to prevent sticking. Add the remaining ingredients and mix thoroughly. Serve either hot or cold.

Preparation Time: 
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The only major change I made was that I only used 2 tbsp of lime juice. It was plenty of lime flavor- I agree with other reviewers that the original amount would be too much.
I also doubled the pasta (perfect amount for the coconut milk), used green cabbage (I read that they taste identical), and added snow peas (I had some that needed to be used). It would probably be good with broccoli too.
The way I made it, it was definitely a 5. Really really good, and it is definitely going in our regular rotation. I rated it a 4, because I can see how the original recipe would be too lime-y and perhaps a bit soupy.


Not my favorite, I agree that it was too much lime.  I actually had to add some sweetener to tone down the lime taste.


I have wanted to make this for ages, and it's ex-girlfriend is thai and I second Natalie for it being very authentic... still, everyone can spice it up to their likings, like its done in Thailand (serve little bowls with chili at the side).


I found this recipe to have too much lime and with the amount of spices listed it wasn't as hot as I expected a thai dish to be.

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