Thai Noodle Salad

Ingredients

Original recipe makes 20 servings

1. 1 (12 ounce) package angel hair pasta
2. 3 cups shredded napa cabbage
3. 4 large carrots, shredded
4. 1 small green bell pepper, chopped
5. 1 small red bell pepper, chopped
6. 1 small yellow bell pepper, chopped
7. 1 bunch fresh cilantro, chopped
8. 1 bunch fresh green onions, chopped
9. 1/2 cup chopped peanuts
10. 2 tablespoons toasted black sesame seeds
11. 8 ounces frozen cooked shrimp, thawed and drained
12. 1/4 cup peanut butter
13. 2 tablespoons tahini
14. 1/4 cup rice wine vinegar
15. 1/4 cup sweet chili sauce
16. 5 tablespoons soy sauce
17. 1 teaspoon sesame oil
18. 1 teaspoon brown sugar
19. 1 teaspoon garlic powder
20. 1 teaspoon salt
21. 1 teaspoon ground black pepper

Directions

1. Bring a huge pot of lightly salted water to a steam. Break grain into little pieces and add to steaming water; cook for 8 to 10 moments or until al dente; strain. In a huge dish, throw together the grain, clothes, green beans, natural, red and yellow peppers, 1/2 of the cilantro, 1/2 of the vegetables, and shrimp.

2. In a normal size dish, mix together the peanut butter, tahini, grain wine vinegar and sweet Chile marinade. Mix with the soy marinade, sesame oil, brown sugar, garlic dust, pepper and salt. Ten moments before serving, throw the marinade with the clothes mixture until equally covered. Take with remaining cilantro, natural vegetables, nuts and black sesame seed products.