Cold Thai Pasta Salad Recipes

COLD THAI PASTA SALAD

Cold Thai Pasta Salad image

Pasta salads can have a variety of textures and tastes. The flavours of Thailand are showcased in this tangy dressing. Crisp vegetables and tender linguine pasta fill the pasta bowl to enhance any potluck or picnic. From Emily Richardson at Food and Drink

Provided by Leslie

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces linguine
1 lb small cooked shrimp, tails and shells removed
1 cup bean sprouts
1 red pepper, thinly sliced
1/2 English cucumber, thinly sliced
2 green onions, sliced
1/4 cup chopped of fresh mint
1/4 cup chopped fresh coriander (optional)
1/4 cup fish sauce
1/4 cup seasoned rice vinegar
1 tablespoon granulated sugar
2 garlic cloves, minced
1 tablespoon lime juice
1/4 teaspoon asian chili paste

Steps:

Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).
Drain and rinse under cold water and drain well. Place in large bowl.
Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.
To make Thai Dressing:
In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.
Pour over linguine, shrimp and vegetables and toss well to coat.
Let stand 10 minutes before serving.

THAI-INSPIRED PASTA SALAD

Thai-Inspired Pasta Salad image

This is a flavorful combination of spicy and sweet flavors that represents a great flavor of Thai noodles with everyday ingredients.

Provided by SuthernScott

Categories Salad 100+ Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package spaghetti
½ cup canola oil
4 ½ tablespoons sesame oil
4 ½ tablespoons honey
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon crushed red pepper flakes
½ cup dry-roasted peanuts
½ cup chopped green onion

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a bowl.
Combine canola oil, sesame oil, honey, soy sauce, salt, and pepper flakes in a microwave-safe bowl; mix to combine. Microwave on high powder for 30 seconds. Remove from the microwave and mix in peanuts and green onions. Pour over noodles and toss to coat.

Nutrition Facts : Calories 494.8 calories, Carbohydrate 54.6 g, Fat 27.1 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 634.4 mg, Sugar 11.9 g

COLD THAI NOODLE SALAD

Cold Thai Noodle Salad image

This is an easy crowd pleaser. I have been making it for years. This is my first attempt to write it down (I may come back and make some edits to the "dressing". I have always just kind of mixed things together. I have found that using some authentic ingredients does make it stand out. Fish Sauce and sriracha hot sauce are availabe in the Asian section of most supermarket today. White pepper is hit or miss. Spice stores and many ethnic grocery stores carry it. The French use it in white sauces so you get the pepper flavor, but you do not the specs. This is not an exacting recipe. If you want is spicier add more hot sauce. If not, use less. More tart add vinegar, etc. Add grilled chicken or cooked shrimp and make it a meal. Prep time is about 30 minutes. It does need to chill 2 hours before serving.

Provided by Philly Closet Cook

Categories Thai

Time 30m

Yield 12-14 serving(s)

Number Of Ingredients 17

Ingredients

1 lb spaghetti or 1 lb linguine
1/2 cup smooth peanut butter
1/2 cup peanut oil (or canola or lite olive)
1/3 cup low sodium soy sauce
1/3 cup rice wine vinegar
2 tablespoons fish sauce (substitute with 1/4 cup low sodium soy sauce)
2 tablespoons Asian chili sauce, recommend sriracha
2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon ground pepper (preferably white)
1/2 teaspoon garlic powder
1 cucumber, seeded and chopped
1 red bell pepper, seeded and chopped
1 bunch green onion, chopped (set aside half of chopped green tops)
vegetables (snow peas - 1 cup, chopped Napa cabbage - 1 cup, bean sprouts - 1 cup) (optional)
2 tablespoons sesame seeds
1/4 cup chopped cilantro (optional)

Steps:

Cook noodles al dente (do not overcook - mushy noodles won't work).
Strain and rinse under cold water until cooled.
Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
Chill minimum 2 hours.
Transfer to a bowl or platter, if you you want.
Before serving pour reserved "dressing" over noodles.
Sprinkle sesame seeds and reserved green onions (and cilantro if used).

Nutrition Facts : Calories 332.2, Fat 18.1, SaturatedFat 3.2, Sodium 525.8, Carbohydrate 35, Fiber 2.8, Sugar 4.4, Protein 8.9

SPICY THAI PASTA SALAD

Spicy Thai Pasta Salad image

This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.

Provided by lutzflcat

Time 35m

Yield 4

Number Of Ingredients 18

Ingredients

3 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon low-sodium soy sauce
1 tablespoon balsamic vinegar
1 tablespoon fish sauce
1 tablespoon chili-garlic sauce
1 tablespoon fresh lime juice
1 ½ teaspoons seasoned rice vinegar
¼ teaspoon white sugar
½ (16 ounce) package farfalle (bow-tie) pasta
½ cup frozen peas, thawed
¼ cup shredded carrots
¼ cup thinly sliced red bell pepper
3 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons dry-roasted peanuts
½ teaspoon crushed red pepper flakes, or to taste
4 wedges lime

Steps:

Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 48.6 g, Fat 17.4 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 598.1 mg, Sugar 5 g

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