THAI NOODLE SALAD WITH PEANUT SAUCE
Ready to take your taste buds on an exotic adventure? This Thai Noodle Salad is the answer! Freshly chopped vegetables, tropical fruit, chewy rice noodles, and a creamy peanut dressing make for an irresistible vegetarian side dish or light lunch.
Provided by Jessica Gavin
Categories Salad Side Dish Quick and Easy
Time 30m
Yield 4
Number Of Ingredients 22
Steps:
- Drain and cool the noodles: Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
- Combine the salad: Add the rice noodles to the bowl with the vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
- Serve: Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side.
Nutrition Facts : Calories 556 kcal, Carbohydrate 92 g, Cholesterol 0 mg, Fiber 9 g, Protein 14 g, SaturatedFat 3 g, Sodium 642 mg, Sugar 31 g, Fat 17 g, ServingSize 4 servings as a dinner salad, 6 to 8 as a side salad, UnsaturatedFat 0 g
PEANUT NOODLE PASTA SALAD RECIPE BY TASTY
Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
- Combine pasta with the sliced vegetables in a large bowl.
- Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams
SPICY THAI PEANUT NOODLES
This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.
Provided by Seaottr
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
- Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
- Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
- Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
- Stir cooked noodles into vegetable mixture. Garnish with peanuts.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g
SPICY VEGETARIAN PEANUT NOODLE SALAD
Steps:
- In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
- PLATING: Serve in large serving bowl. Garnish with peanuts.
- BEVERAGE: Sparkling water with fresh lime and lemon.
SPICY THAI NOODLE SALAD
This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.
Provided by Mrs Goodall
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
- Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
- Season with salt.
- Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
- Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
- Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
- Garnish with lime wedges.
- Serve right away or chill as long as overnight.
- Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
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CRUNCHY COLD THAI NOODLE SALAD WITH THE BEST PEANUT …
From thekitchenwhisperer.net
Cuisine AsianTotal Time 25 minsCategory NoodlesCalories 316 per serving
- Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for 5 minutes. Run your fingers (clean) through the noodles or use tongs to help separate them as the water runs through.
- In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add on 3/4 of a cup of the spicy peanut sauce and toss with tongs or salad fork/spoon to coat the noodles and vegetables. Add on the peanuts, cilantro, and sesame seeds. Toss again.
- Cover and chill in the fridge for 30 minutes (though you can eat immediately if you can’t wait). Right before serving, toss and add additional peanut sauce if needed.
- Plate and serve with a side of remaining peanut sauce. Store any leftovers in the fridge for up to 4 days.
THAI PEANUT NOODLE SALAD » LEELALICIOUS
From leelalicious.com
4.8/5 (4)Category SaladCuisine Thai
- Bring a pot of water to a boil and cook the noodles until al dente or as long as indicated on the package. Then drain them and rinse until cooled.
- Add the cooled cooked noodles to a large bowl together with shredded purple cabbage, shredded carrots, thinly sliced bell peppers, chopped cilantro, and sliced green onions.
- To make the dressing add the PB2 Crunchy Peanut Butter Powder to a glass jar. To that add the hot water, soy sauce, lime juice, honey, garlic, sesame oil, and red curry paste (or Sriracha).
THAI PEANUT NOODLE SALAD | VANILLA AND BEAN
From vanillaandbean.com
5/5 (20)Total Time 30 minsCategory Dinner, LunchCalories 326 per serving
- Preheat oven to 350F (180C) and toast the cashews for 8-9 minutes, or until golden and fragrant. Set aside to cool. Rough chop. Set aside 2 Tbs for garnish.
- Into the bowl of a food processor, add the ginger, garlic, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a few Tbs of hot water. Process until smooth. Check consistency. The dressing needs to be thick enough to stick to the noodles and veggies. If too thin, it'll sink to the bottom of the bowl. Add up to two more Tbs of water if desired.
- Pour the dressing over the salad, holding out about 1/4 C. Toss salad thoroughly so that all the noodles and veggies are covered. Add additional dressing if desired. Transfer to a serving bowl and sprinkle additional herbs and 2 Tbs of cashews over the top. Serve with lime wedges and Sriracha.
SUPER CRUNCHY THAI NOODLE SALAD WITH SPICY PEANUT SAUCE
From flavourandsavour.com
Ratings 10Calories 161 per servingCategory Salad
- Prepare the Spicy Peanut Sauce first. This can be made up to a few days in advance. Blend all peanut sauce ingredients in a blender or food processor until smooth. Set aside if using right away, or refrigerate (or freeze) if making it in advance.
- Bring a large pot of lightly salted water to a boil. Add rice noodles to water and let stand for 8 - 10 minutes (or follow package directions, depending on the type of noodles you're using), stirring after 2 minutes to break up noodles. Remove from heat, drain and rinse thoroughly with cold water. Set aside.
- Prepare all vegetables and transfer to a large bowl with the cooled, rinsed and drained noodles.
- Just before serving, toss with the peanut sauce and garnish with cilantro, peanuts, and optional sesame seeds.
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