Cold Thai Mushroom Salad with Spicy Peanut Sauce

Vicki Butts (lazyme)


Sounds like a good noodle salad. From


★★★★★ 1 vote

20 Min
10 Min
Stove Top


  • 1 8-oz pkg
    udon noodles or spaghetti
  • 1 Tbsp
    olive oil
  • 8 oz
    boneless pork chops, cut into thin strips
  • 4 c
    bok choy or coleslaw mix
  • 6 oz
    fresh white mushrooms, thinly sliced
  • 1 1/2 c
    red bell pepper, thinly sliced

  • 1/2 c
    creamy peanut butter
  • 1/4 c
  • 1/4 c
    rice wine vinegar
  • 1/4 c
  • 2 Tbsp
    soy sauce
  • 1 1/2 tsp
    minced fresh ginger
  • 1 tsp
  • 3/4 tsp
    minced garlic
  • 1/2 tsp
    crushed red pepper

How to Make Cold Thai Mushroom Salad with Spicy Peanut Sauce


  1. If using udon noodles; cover with cold water for 20 minutes, drain. Meanwhile, fill a large sauce pot 3/4 full with salted water; bring to a boil. Add noodles; cook until firm-tender, about 2 minutes. Drain and rinse under cold water; set aside in a large serving bowl; covered.
  2. If using spaghetti cook in salted water according to package directions; drain and rinse under cold water; set aside in a large serving bowl.
  3. In a large skillet heat 1 tablespoon of oil until hot. Add pork; cook, stirring frequently, until no longer pink, about 3 minutes; cool slightly. Add to pasta along with bok choy, mushrooms and red peppers. Toss with Spicy Peanut Sauce. Serve garnished with enoki or white mushrooms cut in strips, and chopped salted peanuts, if desired.
  4. Spicy Peanut Sauce:
    In a small bowl combine peanut butter, ketchup, vinegar, water, soy sauce, ginger, sugar, garlic and red pepper.

    (Makes 1 1/4 cups)

Printable Recipe Card

About Cold Thai Mushroom Salad with Spicy Peanut Sauce

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Thai

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