Cold Thai Noodle Salad Recipes

COLD THAI NOODLE SALAD

Steps:

• Cook the rice noodles according to the directions on the package and drain.
• Let cool for a few minutes.
• Add the rest of the salad ingredients to the bowl.
• In a small bowl add the dressing ingredients and whisk.
• Add the dressing to the bowl of pasta and vegetables and toss.
• Garnish with white and black sesame seeds.

DANG COLD ASIAN NOODLE SALAD

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
• In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
• Garnish with sesame seeds and peanuts.

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:

• 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.

COLD THAI NOODLE SALAD

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).

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

SPICY THAI NOODLE SALAD

Steps:

• Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
• Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
• Season with salt.
• Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
• Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
• Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
• Garnish with lime wedges.
• Serve right away or chill as long as overnight.
• Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.

HOT AND COLD THAI SESAME NOODLE SALAD

Steps:

• Cook pasta to al dente, then cold shock it to stop the cooking process by running it under cold water in colander.
• Drain the pasta very well.
• In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Adjust to taste.
• Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad.
• Tastes best if allowed to chill first.

THAI PASTA SIDE SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cabbage, peppers and onions. In a small bowl, whisk the vinegar, peanut butter, soy sauce, honey and oil., Drain pasta and rinse in cold water; add to cabbage mixture. Pour dressing over salad; toss to coat. Just before serving, sprinkle with peanuts.