Thai Noodle Salad Recipes

THAI-INSPIRED NOODLE SALAD

Steps:

• In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
• Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.
• Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
• Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

THAI NOODLE SALAD

Steps:

• Vinaigrette: Whisk lime juice, vegetable oil, soy sauce, brown sugar, sesame oil, garlic, zest and chili pepper, salt and pepper to taste and set aside.
• Trim green beans or asparagus and cut diagonally into 1/2" pieces. Cook in boiling water until tender crisp. Plunge into cold water and set aside. Drain well.
• Cook noodles according to package directions. Drain well.
• Toss noodles with vegetables and vinaigrette. Cover and refrigerate at least 2 hours or overnight. Garnish with green onions before serving.

THAI NOODLE SALAD

Steps:

• 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.