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noodled & tangled Thai salad

Oh what a tangled web we weave

when first we practice to conceive

a noodled salad of garden things

kitty-kimboed together,  dressed with zing!

Once scattered with nuts it’s declared as  g o o d

Pray tell – who then shall make it – for

clearly, easily, anyone could!


by Wilma Shakespoon


Today’s Wegetable Vednesday offering:

An entire vegetarian meal, loaded with raw fresh vegetable goodness, textured and colorful, brimming with citrusy, nutty & Thai chili flavors, tossed into a bed of cushiony yakisoba noodles.

This recipe can be endlessly adapted to whatever is fresh and overflowing from your garden, or whatever inspires you at the produce stand. (Maybe you’ll add slivers of sweet or snow peas, or thinly sliced cabbage or radishes. Or you might decide to even replace the cherry tomatoes with red grapes. You could also add cubes of fried tofu or cooked chicken breast  if it pleases you.)  The dressing you will love,  just as it is.

Noodled & Tangled Thai Salad

Serves 4 as a meal

Simply cut the vegetables into sticks as thin and long as you can, or use a mandolin which will make quick & neat work of it.

  • 1 package of yakisoba noodles
  • 1½ cups very thinly sliced matchstick carrots (or grated into long slivers)
  • 1½ cups zucchini (prepared as carrots above)
  • ½ red bell pepper, cut into match-sticks
  • ½ – 1 cup Jicama (grated into long pieces)
  • 1 cup cherry tomatoes (cut in half if large)
  • 4 tbsp (¼ cup) Peanut Lime Dressing  (recipe follows)
  • ½ English cucumber thinly sliced or thinly matchsticked
  • chopped toasted unsalted peanuts
  • lime wedges
  • chopped or torn cilantro

Prepare the noodles as you like – if dry, you can either boil and simply strain, or strain and then quickly stir fry in a touch of oil (sesame or coconut are good…just go light.)  OR, if you’re using pre-cooked Yakisoba noodles, quickly stir fry. Noodles can be warm or room temperature or chilled. All are equally good.

Place cooked noodles in a large, shallow serving bowl or platter.

Pile the carrot, zucchini, jicama, red bell pepper and cherry tomatoes (and/or any other vegetables) on top the noodles and drizzle with dressing. Toss.

Garnish with the cucumber, peanuts, lime, and cilantro.

You may want to drizzle with drops of sriracha sauce if you love the heat, and some might like an additional bit of tamari or soy. But most, including kids, will like it just as it is.

This dressing is delicious…

Peanut Lime Dressing

Makes 1 cup

This dressing will keep for up to a week in the fridge. It is delicious on the Tangled Thai Salad, but would be equally good on any salad or even poured on top of cold noodles.

  • 3 cloves garlic, minced (about 1 T.)
  • 2 T.  tightly packed cilantro
  • 2 T.  natural peanut butter
  • 2 T. + 2 t. lime juice
  • 1 T. + 1 t. tamari (or soy sauce)
  • 1 T. rice vinegar
  • 1 T. peeled and chopped ginger
  • 2 t. coconut milk
  • 1 ½ t. sugar
  • ¾ t. sesame oil
  • 1 t. sweet Thai chili sauce
  • ½ cup sunflower oil (or other neutral-tasting vegetable oil)

In a blender, drop all the ingredients except the sunflower oil. Purée until well blended.
With the blender running, add sunflower oil in a thin stream until dressing is emulsified.

Refrigerated, dressing will keep for at least a week.

Thanks to my daughter Ali for the inspiration for this dish! And for her overflowing vegetable garden!

~ ~ ~

to print a Noodled Tangled Thai Salad, click here. (There appears to be a glitch in the system at the moment, so check back if you’re interested in a printer-friendly version.)

48 Comments Post a comment
  1. What a delightful salad to prepare during the endless heat waves this summer…

    July 18, 2012
    • Apart from the noodles, no heat required. Whew, what a relief it is! 🙂

      July 18, 2012
  2. pete clemente #


    July 18, 2012
  3. Lovely, lovely salad… and a poem too, today.. Way to go Ms. Vilma Shakespoon!! Love the tangled web you’ve voven, woven.. and a luscious dressing to boot. Oh, I’m so craving a long summer day on the boat and this salad when I get home. I’m bringing you with me to the lake today (on my computer, silly) and will be making this one… probably more than once!! xoxo Smidge

    July 18, 2012
    • Oh for a second there Smidge I got so excited…even had my boat shoes on! Ah well. I’ll be happy picturing you there, with your ‘puter and the water and the sun! That’s livin’! Have a lovely lovely day! xoxo

      July 18, 2012
  4. That sounds just wonderful. Sensational array of flavours in that dressing. Got to be done. By the way, that Wilma has some good stuff to say.

    July 18, 2012
    • This is one of Wilma’s lesser-known verses (rightly so – quite amazed in fact that I was able to find it)….But the salad, she’s a good one!

      July 18, 2012
  5. Very clever poem Ms Shakespoon wrote there – I can see why you were inspired to create such a beautiful salad. And I learned something new too (which is always good)…Jicama, that was a new one to me!

    July 18, 2012
    • Oh I thought I’d remember to say a word about jicama for those who don’t know it. but you see that I forgot. It’s a root, looking a bit like a huge potato, it’s so sweet and crunchy – sort of like a water chestnut, but sweeter – so good in a salad! Probably not widely available on the continent you’re on…I think most of ours comes north from Mexico.

      July 18, 2012
  6. Wilma Shakespoon!!! Perfect!
    Speaking of perfect, your Peanut Lime Dressing would make any salad’s ingredients sing. Combined with these, and you’ve made a great salad, Spree, one that I’d thoroughly enjoy. This is one beautiful dish, too.

    July 18, 2012
    • Thank you John! This dressing is pretty versatile…goes well over all kinds of quickly stir-fried veggies, and shrimp too.

      July 18, 2012
  7. This looks just too fresh and fabulous Spree! A salad after my own heart – I’ll be making this dressing this week – thank you! xo!

    July 18, 2012
    • Yes, Shira, seems this is just the sort of salad I’d see at your place! Hope you’ll like the dressing…we all sure did! xo

      July 19, 2012
      • If we could only share it together! I know it will be a hit! I’ll keep you posted!! xox!

        July 19, 2012
  8. Yum. Yum. Yum. It’s the dressing.

    July 18, 2012
    • One of the things so great about this salad is the varied textures from the various vegetables and the deliciousness from the dressing, which is like you say, Yum.

      July 19, 2012
  9. That dressing looks amazing. We just made one like this and loved it. I will be trying this dressing next time. Happy days, lee

    July 18, 2012
    • Happy day to you Lee, and thank you too for stopping in and leaving words! 🙂 would love to hear how you use it and if you liked!

      July 19, 2012
  10. Absolutely amazing, those images are strikingly excellent! So light and healthy too, really good for summer.

    July 18, 2012
    • Thank you Nick…it pretty much does smack of summer. We loved it and will have it again and again, in one permutation or another!

      July 19, 2012
  11. That dressing sounds fantastic – and the dish looks perfect for a hot summer day.

    July 18, 2012
    • Well…it is, and it is…and thank you so much for saying so Jean-Francois! 🙂

      July 19, 2012
  12. carolyn #

    Wilma Shakespoon, you are adorable!

    July 18, 2012
  13. These colors. These strings of beauty. That dressing. This looks amazing and summer night refreshing.

    July 18, 2012
    • We sure loved it on a summer night Ash! 🙂

      July 19, 2012
  14. jandawilli #

    Just love this salad! We’ll have to try the jicama next time and you will have to try it with some baked sprouted tofu! So fresh, so pretty, so delicious. We’re bringing this salad with fresh fruit and Vege potstickers to a new mommy next week.

    July 19, 2012
  15. jandawilli #

    We just love this salad! We’ll have to try it with jicama and you’ll have to try it with the baked tofu! How did you get your carrots cut so perfectly? Did you use your quisinart? Next week we’ll be bringing this meal to a new mommy who will be craving such fresh beauty after a few days of hospital food. 🙂 I’m craving it again just from looking at your gorgeous photos!

    July 19, 2012
    • Ali, we’ve made this twice in 2 weeks. Loved it loved it! Just picked up some sprouted tofu. Thanks for that suggestion! This salad is a hit on so many levels that it’ll be a summer staple around here for sure! We had ours alongside the sweetest cantaloupe with bits of flaky salt! mmmmm! 🙂

      July 24, 2012
  16. Val #

    Very nice, Spree! I might just have a go at this tonight… less the jicama… plus the sweet pea. (Think I’ll get one of the girls to do the chopping.)

    July 20, 2012
    • I don’t suppose you grow corn do you Val? Fresh sweet corn off the cob, uncooked, would be good addition too. Well, probably most anything from your 100 square meters would be !

      July 24, 2012
  17. Kelly Loggan #

    This one is a, “FOR SURE” my dear Spree! Yummy yummy good! Posted on my FB for my peeps! Thank you for doing what you so beautifully do…which is, to gather/harvest good things from our Mother Earth and prepare those luscious and delicious offerings. Then take awesome pictures of the process, which entice us all, with how easy it can be for all of “us” to do the same! Your photos are exquisite and your writings are so enjoyable! I am for sure making this one!!! Much love your way, dear heart! Your old soul friend, Kell 😉

    July 24, 2012
  18. Ding, ding, ding!!! I think noodle salads are an all time favourite, and to use fresh veggies from the garden just doens’t get much better! I’m loving your dressing with the addition of the coconut milk. But yet again you made me reach for google, I haven’t heard of Jicama before – an dnow I want to try one 🙂 and as ever such great photos. thank you!

    July 24, 2012
    • Ding ding ding! 🙂 Claire you’d love Jicama! I just know it. But even without, this is such a good meal that we’ve had it at least twice more since posting about it. And with all the beauty springing from YOUR garden, well…it’s just a natural! (Thank you always for the kind words you leave behind!)

      July 24, 2012
  19. Lovely ! And I love cilantro . Have u ever made cilantro salad?.

    July 24, 2012
    • I never have! You think I should? 🙂 Do you make one?

      July 24, 2012
      • i eat but i don’t make! Lol! if ever you do, i hope you share it…i’m sure i’ll be inspired to do one. =>

        July 24, 2012
  20. I just “found” your blog via Claire at Promenade Plantings and what a great one it is! I love this salad, so perfect especially for the hot summer months and anything with a peanut dressing makes me happy! Love the Wilma Shakespoon poem at the beginning. 🙂

    July 25, 2012
    • Why thank you so much for stopping by and leaving such nice words behind! I so appreciate that! (I’m with you on peanut dressings! Aren’t they wonderful!) 🙂

      July 26, 2012
  21. What refreshing colors and bright flavors!
    In these hot days salads like this one become more and more appealing!
    I love the salad but the it is the dressing that I really can’t wait to try

    July 26, 2012
  22. Um, I want to bury my face in that salad. Also, your photos are disgustingly awesome. Especially when one considers that you have been surrounded by renovation gack. My tummy is growling for Thai salad… and it’s only 8:29 am here…

    July 27, 2012
  23. This looks divine! My family loves these kinds of salads and the dressing looks especially delish. Perfect for the summer table!

    July 29, 2012
    • Oh thank you Karista! This isn’t such an unusual meal out here is it? 🙂 I love a meal (especially in summer) that’s basically just an outline into which you plug whatever’s fresh and appealing. We’re awfully lucky, where we live, to have such options!

      July 31, 2012
  24. Looks like a cover of a magazine. Perfect summer meal, early evening on the porch…I imagine bowls in one hand, chopsticks in the other… relaxed with legs stretched out on a chair 🙂

    July 30, 2012
    • Why, you’re almost spooky! 🙂 That’s EXACTLY the way we enjoyed it! 🙂

      July 31, 2012
  25. Your noodle salad is so colorful and I’m sure the taste if fantastic. Great for a refreshing summer meal.

    August 1, 2012
  26. I love color in food and am fond of the crunch of nuts and Thai food in general so there is so much to like in this salad. Of course the presentation and the containers are all picture perfect as well but nothing unusual about that from any recipe that passes through your kitchen. It looks absolutely perfect to me. By the way, the recipe is very reminiscent of cold soba noodles in Japanese cuisine as well. [Soba noodles in Japanese cuisine are made from buckwheat whereas “yakisoba” noodles, curiously, are usually made from wheat flour.]

    September 7, 2012

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