Recipe Thai Noodle Salad (Holiday)

Required Ingredients:

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

Preparing/Cooking:

• Bring a large pot of lightly salted water to a boil.
• Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
• In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce.
• Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper.
• Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated.
• Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

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