CRUNCHY NOODLE SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
PEANUT NOODLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
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.
PEANUT THAI NOODLE SALAD
Go nuts for Peanut Thai Noodle Salad! Toss pasta in some peanut, lime juice, honey and soy sauce dressing for a delicious Healthy Living Thai noodle salad.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min. Meanwhile, blend lime juice, soy sauce, honey and 1/4 cup nuts in blender until smooth.
- Drain pasta mixture; place in large bowl. Add all but 1/4 cup of the peanut sauce; mix lightly.
- Refrigerate 1 hour. Add remaining peanut sauce and nuts; mix lightly.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
COLD THAI NOODLE SALAD
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
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
THAI NOODLE SALAD WITH PEANUT SAUCE
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
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.
EASY PAD THAI
Steps:
- Gather the ingredients.
- Combine the chicken stock, rice vinegar, lime juice, brown sugar, fish sauce, 1 tablespoon soy sauce, and cayenne pepper in a cup or small bowl, stirring to dissolve the sugar. Set aside.
- Place the chopped chicken in a bowl and toss with the 1 1/2 tablespoons soy sauce. Set aside.
- Bring a large pot of water to boil. Add the rice noodles and cook approximately 6 minutes, or until soft enough to bend easily but still firm and a little crunchy when you try to eat it (undercooked by regular standards). Drain and rinse noodles briefly with cold water to keep them from sticking. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around. Add the garlic, chili, and galangal or ginger. Stir-fry 1 minute.
- Add the chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque-about 2 to 3 minutes.
- When pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce-just enough to keep ingredients frying nicely.
- Push the ingredients to the side of the pan (if the pan is dry, drizzle in a little oil). Crack the egg into the empty space and stir-fry quickly to scramble.
- Add the drained noodles plus 3 to 4 tablespoons of the pad thai sauce. Using two utensils, lift and turn the noodles with the other ingredients. Continue in this way, adding more sauce every minute or two, until all the sauce has been added and noodles are chewy and a little bit sticky, 8 to 10 minutes.
- Fold in the bean sprouts and green onion. Remove from heat and taste-test, adding more fish sauce or lime until the desired taste is achieved.
- Portion out onto individual plates and add a lime wedge on the side. Top with a sprinkle of chopped peanuts.
Nutrition Facts : Calories 550 kcal, Carbohydrate 52 g, Cholesterol 150 mg, Fiber 5 g, Protein 31 g, SaturatedFat 3 g, Sodium 2034 mg, Sugar 21 g, Fat 26 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g
THAI NOODLE SALAD
Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days." Creamy but not heavy, this easy twist on pad Thai is even better at room temperature after the flavors have blended. Look for chili-garlic sauce and rice vinegar in the Asian foods section of the supermarket. Prep time does not include time to cool. Taken from professional-cooking.com for ZWT.
Provided by alligirl
Categories Lunch/Snacks
Time 30m
Yield 8 side dishes, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite; drain.
- Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes.
- Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend.
- Simmer sauce 1 minute; cool to room temperature.
- Pour over pasta and toss to coat.
- Add sprouts and carrots; mix well.
- Transfer to platter; sprinkle with remaining green onions.
Nutrition Facts : Calories 326.3, Fat 11.7, SaturatedFat 2, Sodium 558.1, Carbohydrate 47.7, Fiber 3.3, Sugar 12.9, Protein 9.9
THAI-INSPIRED NOODLE SALAD
A zesty treat--goes great with bbq'd chicken and a beer. If you're feeling adventurous mix in 1/2 cup of shredded dried seaweed (nori) just before serving.
Provided by Christiana Heins
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 47.1 g, Fat 3.7 g, Fiber 1.2 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 1068.4 mg, Sugar 4.6 g
THAI NOODLE SALAD
Provided by Jennifer Martin
Categories Salad Pasta Sauté Vinegar Peanut Winter Simmer Bon Appétit Portland California
Yield Makes 8 side-dish servings
Number Of Ingredients 12
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.
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- 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).
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- In a large bowl add cabbage, cucumber, green onions, peanuts, pepper, and chicken (if you're using it). (Image 1 and 2)
- In a small bowl mix remaining ingredients. (Image 3) Pour dressing over the salad and toss. (Image 4) Add salt and pepper to taste. Enjoy!
PEANUT-LIME THAI NOODLE SALAD - FAMILYSTYLE FOOD
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- Stir all ingredients together in a medium bowl until blended. Add the peanut sauce only if you're not using an Annie Chun's Noodle Bowl.
- Heat the noodles and topping packet according to package directions, using 2 tablespoons water. Transfer to a serving bowl and toss with the peanut sauce packet. Set aside to cool, about 10 minutes. Skip this if you're using other pre-cooked noodles - just add them to a serving bowl.
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- Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
- Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
THAI PEANUT NOODLE SALAD - ALTERNATIVE DISH
From alternativedish.com
- While the noodles are cooking, heat a few tablespoons of water in a large skillet over medium high heat. Add the pepper and carrots and sauté for 4-5 minutes, until softened slightly, adding more water as necessary to prevent sticking. Add the green onion and cook one minute. Turn off the heat.
- Make the sauce: combine all ingredients for the peanut dressing in a small bowl. Whisk until smooth. Add more water as necessary to create a smooth, pourable sauce
- Add the noodles and the peanut dressing to the pan with the veggies and stir to thoroughly coat the noodles. Cook over medium heat to warm through. Sprinkle with peanuts and cilantro if desired.
NOODLE SALAD - VEGAN HEAVEN
From veganheaven.org
- Wash the cucumber and cut off the end. Then either use a spiralizer or a handheld spiralizer to cut them into long thin strips that resemble spaghetti. Peel the carrots and spiralize them as well. Cut the red bell pepper into long thin strips. Cut the green onion into rings.
THAI PEANUT NOODLE SALAD - VANILLA AND BEAN
From vanillaandbean.com
- 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.
THAI NOODLE SALAD WITH PEANUT SAUCE RECIPE - RECIPES.NET
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- Bring 3 quarts of water to a boil in a large pot. Add the rice noodles, stirring occasionally, and cook for about 5 minutes until tender.
- 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.
- Cut the romaine lettuce into ¼-inch thin strips the short way. Cut the cabbage into ¼-inch thin strips. Thinly slice the bell pepper. Peel the mango and cut it into slices ⅛-inch thick. Chop the cilantro. Thinly slice the green onions.
SPICY SOBA NOODLE SALAD WITH THAI-STYLE PEANUT DRESSING ...
From foodandwine.com
- In a medium saucepan, heat 1 tablespoon of the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the jalapeño, garlic and ginger and cook until fragrant, 1 minute. Add the peanut butter and red curry paste and cook over moderately low heat, stirring, until smooth, about 2 minutes. Whisk in the coconut milk, chicken stock, soy sauce and sugar and simmer until thickened slightly, about 3 minutes. Remove from the heat. Whisk in the lime juice and season with salt; let cool completely.
- Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 5 minutes. Drain and rinse under cold running water until cooled. Shake out the excess water and blot the soba dry. Transfer the noodles to a large bowl and toss with the remaining 1/2 tablespoon of oil. Add the spicy peanut dressing and toss well to coat thoroughly. Add the carrots and cucumber and toss again. Garnish the soba with the lime zest and cilantro and serve.
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- Begin by preparing sauce. Add nut butter of choice to a small blender along with lime juice, garlic, red pepper flake, coconut aminos (or tamari, reduced amount), sesame oil, and maple syrup. Blend until creamy and smooth. Taste and adjust flavor as needed, adding more red pepper flake for heat, maple syrup for sweetness, lime juice for acidity, coconut aminos for saltiness / depth of flavor, garlic for zing, or nut butter for nuttiness / creamy texture. Set aside.
- Next, prepare veggies. We prefer a vegetable peeler to make “carrot noodles,” a mandolin with a very fine-tooth blade to make angel hair-width cucumber noodles, a mandolin for the cabbage and red bell pepper, and a knife to slice the kale. Also cube mango (see instructions here!). Add all veggie noodles and cubed mango to a large serving dish.
- Optional: Steam snap peas by adding to a steamer basket inserted into a saucepan with 1/2 inch of water. Bring to a low boil, cover, and steam for 1-2 minutes. Remove from heat and add to serving platter. Otherwise, serve raw.
- Add the dressing (reserving a little extra for serving) and toss to combine. Garnish with fresh cilantro and seeds of choice (we prefer sunflower or sesame seeds). Enjoy as is, or serve with our Marinated Peanut Tempeh or Almond Butter Tofu.
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