Peanut Thai Noodle Salad Food

PEANUT NOODLE SALAD

Peanut Noodle Salad image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 13

Ingredients

8 ounces rice vermicelli noodles
6 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons creamy peanut butter
3 tablespoons packed dark brown sugar
3 tablespoons vegetable oil
1 small red bell pepper, thinly sliced
1/2 cup sliced scallions
1/2 cup roughly chopped fresh basil
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
Kosher salt
1/3 cup salted roasted peanuts, roughly chopped

Steps:

Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.

THAI NOODLE SALAD WITH PEANUT SAUCE

Thai Noodle Salad with Peanut Sauce image

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

Ingredients

For the salad:
1 small head (about 2 cups) romaine lettuce
1/4 head (about 2 cups) red cabbage
1 large red bell pepper
1 large carrot (about 1/2 cup), shredded
1 mango
1/4 cup cilantro leaves, plus more for garnish
1/4 cup green onions, plus more for garnish
1/4 cup roasted peanuts, roughly chopped, plus more for garnish
8 ounces (227 grams) pad Thai rice noodles
For the peanut dressing (makes 3/4 cup):
1/3 cup creamy peanut butter
3 tablespoons lime juice
3 tablespoons water
3 tablespoons brown sugar
4 teaspoons rice wine vinegar
4 teaspoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon fish sauce
1/2 teaspoon sriracha or chili paste
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic

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

THAI NOODLE SALAD WITH PEANUT SAUCE

Thai Noodle Salad With Peanut Sauce image

Fabulous recipe from feastingathome.com. I only used about 2 tablespoons of honey and that was plenty sweet for both me and hubby!

Provided by lecole54

Categories Peanut Butter

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

6 ounces noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
4 cups mix cabbage, carrots and radish, grated
1 red bell pepper, finely sliced
3 scallions, sliced
1/2 bunch cilantro, chopped (or substitute basil and mint)
1 jalapeno, finely chopped (about 1 tablespoon)
1/2 cup peanuts, roasted, crushed (for garnish)
3 thin slices ginger, cut across the grain, about the size of a quarter
1 large garlic clove
1/4 cup peanut butter (or substitute almond butter)
1/4 cup fresh orange juice (roughly half an orange)
3 tablespoons fresh lime juice (1 lime)
2 tablespoons soy sauce
3 tablespoons honey or 3 tablespoons Agave
3 tablespoons toasted sesame oil
1/2-1 teaspoon cayenne pepper (or sriracha sauce)
1/2 teaspoon salt

Steps:

Cook pasta according to directions on package. Drain and chill under cold running water.
In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

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