Filed Under: boil, salads, Starter, thai, Under 20 Mins, Vegetables

Mango Noodle Salad with Peanut Dressing

These noodles are perfect to bring to or serve at a summer party. They can be made a day ahead of time and they won't become gummy.

April 8th, 2012

*Find this and other great recipes in Recipes: A Collection for the Modern Cook by Susan Spungen
Note: This recipe has been adapted from its original.

Prep Time
15 minutes
Cook Time
20 minutes
  • 1 tablespoon kosher salt, plus a pinch to season
  • 1 pound spaghetti
  • 2 Cups sugar snap or snow peas, strings removed and blanched
  • 2 mangoes, cut into 1-inch squares
  • 1 lime, juiced
  • 2 green onions, thinly sliced
  • 1/2 Cups loosely packed cilantro leaves, coarsely chopped
  • 1/4 Cups roasted peanuts
Peanut Dressing
  • 3/4 Cups smooth peanut butter
  • 3 tablespoons rice vinegar
  • 1/4 Cups low-sodium soy sauce, plus 2 tablespoons
  • 4 tablespoons sesame oil
  • 1 tablespoon grated ginger
  • 1 pinch red pepper flakes
  • 3/4 teaspoons sugar
  1. Combine peanut butter, vinegar, soy sauce, oil, ginger, red pepper flakes, sugar, and 1/2 cup hot water in a food processor. Blend well and set aside.

  2. Bring a large pot of water to a boil. Add 1 tablespoon salt and spaghetti and cook until al dente.

  3. Squeeze lime onto mango cubes and season with a little salt.

  4. In a large bowl, toss cooked spaghetti with peanut dressing until well coated. Add peas and three quarters of green onions and toss to combine.

  5. Place noodles on a large serving platter, sprinkle mango over noodles, and garnish with remaining green onions, cilantro and peanuts. Serve immediately.

Mango Noodle Salad with Peanut Dressing

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