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Thai Noodle Salad

Thai Noodle Salad


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Ingredients

  • 4 tablespoons oriental sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 1/4 cup creamy peanut butter
  • 3 tablespoons unseasoned rice vinegar
  • 1 1/2 tablespoons chili-garlic sauce
  • 1 cup finely shredded carrots

Recipe Preparation

  • 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.

Recipe by Jennifer Martin of Portland ORReviews Section

Recipe Summary

  • 1 (12 ounce) package dried rice noodles
  • ½ cup white sugar
  • ¼ cup water
  • ½ lime, juiced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon tamarind concentrate
  • ¼ cup peanut oil
  • 1 clove garlic, minced
  • 4 eggs
  • 1 tablespoon paprika
  • ¼ teaspoon chili powder, or to taste (Optional)
  • 1 head lettuce, chopped, or as needed
  • 2 tablespoons flaxseed oil
  • ½ cup fresh bean sprouts, or to taste (Optional)
  • ½ cup chopped green onion
  • ½ cup chopped fresh cilantro
  • ½ cup chopped peanuts
  • ½ lime, cut into wedges

Place noodles in a bowl with enough hot water to cover soak noodles until soft, about 10 minutes. Strain.

Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.

Heat peanut oil in a skillet over medium heat. Add garlic stir just until fragrant, 30 seconds to 1 minute. Add eggs cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.

Layer lettuce on a serving dish or in individual bowls drizzle with flaxseed oil. Place noodle mixture on lettuce garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.


What noodles should I use?

Now onto the ever important question of what noodles to use. Here are my top picks: millet and brown rice ramen, egg noodles, soba noodles, fresh pasta noodles and rice noodles.

All of these options are a bit different, yet delicious. Make this cold noodle salad your own with your fav option.


Let&rsquos Make Cold Thai Noodle Salad

This dish could not be any easier to make.

While you&rsquore cooking your noodles you can julienne cut up the veggies. I cheated (as I hate julienne cutting carrots) and used packaged matchstick carrots.

Chef&rsquos Tip For The Noodles

  • When then noodles are done, drain the water and immediately run cold water over the noodles for 5 minutes. You need to chill them down fast.
  • Also, while you&rsquore running cold water on the noodles, you need to move the noodles around with either clean fingers or tongs. This helps to keep the noodles separated while they are being rinsed. This is important

  1. To a very big bowl, add the cold noodles followed by the veggies.
  2. Using tongs or large salad fork/spoon, mix the noodles with the veggies
  3. Next, add on about 3/4 of a cup of the peanut sauce and mix with tongs. The noodles and veggies will only be lightly coated. You don&rsquot want to saturate the noodles/veggies but simply coat them.

  1. Add on the cilantro, chopped peanuts, and sesame seeds. Toss to combine.
  2. If the mixture looks a tad dry you can add a little more sauce. Just make sure to reserve some for serving.


Thai Rice Noodle Salad With Chili-Lime Vinaigrette

Lauryn is associate food editor for The Spruce Eats, creating recipes and cooking guides for all palates and expertise.

The Spruce / Maxwell Cozzi

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Nutrition Facts
Servings: 6
Amount per serving
Calories 326
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 14mg 5%
Sodium 1890mg 82%
Total Carbohydrate 56g 20%
Dietary Fiber 11g 38%
Protein 17g
Calcium 423mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This Thai rice noodle salad is fresh and flavorful, and it's simple to make, too. It features vermicelli rice noodles and lots of fresh summer vegetables—feel free to add or substitute depending on what's available at your local market. You also have the option of tossing in cooked baby shrimp or tofu.

Rice noodles are so much lighter in texture and calories than pasta noodles and yet they're just as fun and satisfying to eat. This healthy dish will prove to be a big hit at your next potluck, picnic, BBQ, or dinner party. This noodle dish makes a great summertime salad, lunch, snack, or side dish that's low in fat but high in flavor.

This salad tastes best when eaten fresh, as rice noodles tend to dry out when left longer than 2 days. Until ready to eat, place in a sealed covered container in the refrigerator.


Thai Noodle Salad with Shrimp

Summer in the US can be scorching hot, which can potentially strip your healthy appetite even though you&rsquore hungry.

In times like this, I like to make refreshing and light salads when I am not in the mood to have something heavy.

Thai salads always fit the bill as the signature flavors of tart, spicy, sweet, and salty always set my mouth watering, for example: green papaya salad or som tam, and yum woon sen, cellophane noodles salad.

Cellophane noodles, also known as glass noodles, mung bean noodles, tang hoon (in Malaysia & Singapore) are a type of Asian noodles made with mung beans.

Unlike rice noodles, cellophane noodles have a smooth surface and mouth feel, springy in texture, and almost transparent (hence the name &ldquoglass&rdquo noodles) when cooked.

Many of my favorite Thai dishes are made with this type of noodles, and one of them is yum woon sen.

While you can easily get an order of yum woon sen at any Thai restaurants, I find homemade version so much more appetizing.

First of all, I can have as many shrimp as I want in the noodle salad secondly, I love chilling the salad before serving.

On warm summer days when the temperature is baking hot, try this yum woon sen recipe.

I am sure you will love the refreshing good taste of this classic Thai salad.

You can even make a big batch and serve as a side for your next BBQ party.


Looking for more Asian noodles?

This Thai Noodle Salad is the perfect summer salad, perfect for your lunch box and even kids love it. It’s full of vegetables that bring a brightness and colorful presentation to the salad, but they’re also deliciously crunchy and healthy. Yes, I know the person who brought you bacon cheeseburger meatloaf last week just said healthy. It’s all about balance. So make this dish and serve it along side some Crispy Mongolian Beef… balance!


Thai Seafood Noodle Salad

In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes.

Meanwhile, in a mortar, pound the Thai chiles and garlic to a paste with 1 tablespoon of the sugar. Add the lime juice, fish sauce, boiling water and the remaining 3 tablespoons of sugar and pound until the sugar dissolves. Let the dressing stand at room temperature for 30 minutes.

Bring a large saucepan of water to a boil. Fill a bowl with ice water. Add the shrimp to the boiling water and cook until white throughout and curled, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the ice water. Add the scallops to the boiling water and cook until white and firm, 2 to 3 minutes. Transfer the scallops to the ice water. Add the squid to the boiling water and cook just until firm, about 45 seconds. Transfer the squid to the ice water. Drain all of the seafood and pat dry.

Bring a fresh saucepan of water to a boil and refill the bowl with ice water. Drain the vermicelli, add to the boiling water and cook just until al dente, 1 minute. Drain and transfer to the ice water. Drain again and pat dry. Cut the vermicelli into 3-inch lengths.

In a large bowl, toss the seafood with the vermicelli, tomatoes, bean sprouts, mint, red onion, peanuts and chile dressing. Arrange the lettuce leaves on a platter and fill with the seafood salad. Garnish with cilantro leaves and serve.


How to make rainbow Thai noodle salad

There's a bit of chopping to be done to get this salad made but outside of that, making this soba noodle salad is a breeze.

Start by boiling a big pot of water to cook the soba noodles and then cook them according to the package directions - for me this was 8 minutes.

While the noodles are cooking you can prepare the vegetables. Chop the cabbage, carrots and red pepper into thin noodle-like strips.

Slice the green onions and chop the cilantro and peanuts.

When the soba noodles have finished cooking, drain them into a colander and rinse with cold running water until the noodles have cooled. The rinsing all removes any excess starch that may be on the noodles and keeps them from sticking so don't skip this part.

Mix together the fish sauce, lime juice, seasoned rice vinegar, garlic, ginger, sesame oil, tamari and honey to make the dressing. If you want to make this a vegetarian dish, just swap out the fish sauce for vegetarian fish sauce - you can find this in Asian speciality stores or you can make your own.

Add the cooled noodles and all the veggies to a large bowl then mix everything well so that the veggies blend in with the noodles and don't just sit on top of them.

Toss in the chopped baby spinach then add the dressing and mix.


Watch the video: Noodles με Λαχανικά. Άκης Πετρετζίκης (May 2022).