Bangkok Noodle Salad Food

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BANGKOK NOODLE SALAD



Bangkok Noodle Salad image

Make and share this Bangkok Noodle Salad recipe from Food.com.

Provided by 700835

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 ounces thin spaghetti
5 green onions, thinly sliced
1/2 cup coarsely grated carrot
1 cup cooked chicken, cut into chunks
1/2 cup cilantro
1/2 cup chopped peanuts
1/2 cup peanut butter
4 tablespoons soy sauce
2 teaspoons Dijon mustard
1/2 teaspoon red pepper flakes
1/4 cup rice wine vinegar
1/4 cup sesame oil

Steps:

  • Break pasta in half and cook according to package directions. Rinse in cold water and drain well.
  • Combine dressing ingredients in a small bowl and stir until thick and creamy.
  • Pour pasta into a large bowl and toss with dressing.
  • Add carrots and chicken.
  • Garnish with cilantro and peanuts.

Nutrition Facts : Calories 711, Fat 42.7, SaturatedFat 7.3, Cholesterol 26.2, Sodium 1229.1, Carbohydrate 51.9, Fiber 4.7, Sugar 5.2, Protein 35.4

BANGKOK BEEF SALAD



Bangkok Beef Salad image

This is a spicy Thai salad made with ground beef. The salad itself isn't something piled up on lettuce, but rather scooped up with lettuce leaves. Or, if you prefer, you could take spoonfuls of the meat with garnishes and wrap them in a softer lettuce, such as Boston, or red leaf. As always, adjust the spiciness to your own taste.

Provided by PalatablePastime

Categories     Vegetable

Time 28m

Yield 4-5 serving(s)

Number Of Ingredients 14

3 tablespoons long grain rice
1 lb lean ground beef
5 shallots, thinly sliced
3 cloves garlic, minced
2 tablespoons lemon juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons soy sauce
2 tablespoons minced fresh mint leaves
1 tablespoon sugar
1/2 teaspoon cayenne pepper (to taste)
romaine lettuce leaf
1 cup bean sprouts, rinsed,well-drained,and tips removed
1/2 green bell pepper, cut into thin strips
3 fresh Thai red chili peppers, cut into strips (optional)

Steps:

  • Heat a heavy skillet over high heat; add raw rice; cook, stirring, and shaking pan, for 3 minutes, or until golden.
  • Cool rice slightly; blend to a coarse powder in a blender or spice mill.
  • Stir-fry meat, shallots, and garlic till meat is browned; drain off all excess fat.
  • Stir in rice powder, lemon juice, fish sauce, soy sauce, mint, sugar, and cayenne pepper.
  • Mound meat in the center of serving tray; arrange romaine leaves and bean sprouts on either side of meat.
  • Garnish with bell peppers, mint sprigs, and chili slivers.
  • Serve with additional soy sauce or fish sauce, if desired.
  • To eat, use romaine leaves to scoop up the meat, top with sprouts, peppers, mint, and any extra sauce.

Nutrition Facts : Calories 285.1, Fat 11.6, SaturatedFat 4.7, Cholesterol 73.7, Sodium 979.2, Carbohydrate 18.8, Fiber 1.1, Sugar 5.2, Protein 26.1

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