Cold Thai Chicken And Prawn Noodle Salad Recipes

COLD THAI CHICKEN AND PRAWN NOODLE SALAD

Cold Thai Chicken and Prawn Noodle Salad image

Make and share this Cold Thai Chicken and Prawn Noodle Salad recipe from Food.com.

Provided by martian

Categories Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

450 gr. Thai rice noodles
500 g ground pork or 500 g chicken
2 -3 small cucumbers
1 bunch spring onion
1 bunch fresh coriander
1 small indian onion
2 -3 red chilies (seeded)
1 cup small shrimp (chopped) or 1 cup you could use larger cooked prawns
2 lemons, juice of
2 tablespoons fish sauce
1/2 teaspoon chicken stock powder
250 g peanuts (crushed)
3 drops sesame oil

Steps:

Soak the glass noodles for about 5 minute or as per directions. Do not soak them too long as they will get soggy!
Cook the mince in a frying pan,with some spray or little oil,in the meantime cut the cucumbers,onion,spring onion,coriander and chillies in small pieces and put aside.
Strain the noodles and cut them a few times with kitchen scissors.
Add the mince,prawns,cucumber,onion,spring onion,coriander and chillies to the noodles and toss around in a large bowl,add a few drops of sesame oil.Next sprinkle 1/2 teaspoon of chicken stock powder,the lemon juice and about 2 table spoons of fish sauce over the noodles.Mix all the ingredients well and sprinkle with the crushed peanuts.Serve straight away or put in the fridge. It will keep for 2 days!

Nutrition Facts : Calories 503.7, Fat 40.1, SaturatedFat 9.7, Cholesterol 60, Sodium 531.4, Carbohydrate 14.8, Fiber 5, Sugar 5.3, Protein 26.3

THAI CHICKEN AND SHRIMP NOODLE SALAD

Thai Chicken and Shrimp Noodle Salad image

Lots of fresh herbs and plenty of lime juice make this summery noodle salad super refreshing.

Provided by Jill Dupleix

Categories Chicken Citrus Fish Herb Nut Onion Pasta Pepper Tomato Vegetable Healthy Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

Ingredients

2 tablespoons fresh lime juice
2 tablespoons fish sauce* (such as nam pla or nuoc nam)
2 tablespoons Asian sweet chili sauce*
1 tablespoon vegetable oil
1 tablespoon sugar
9 ounces (250 grams) bean thread noodles**
12 cherry tomatoes, halved
12 cooked peeled deveined medium shrimp
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
1/2 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves, torn if large
1/2 cup lightly packed fresh cilantro leaves
1/3 cup thinly sliced shallots
1 red jalapeño chile with seeds, sliced into thin rings
2 tablespoons chopped toasted peanuts
1 lime, cut into 6 wedges
*Available in the Asian foods section of most supermarkets and at Asian markets.
**Clear dried noodles (also known as cellophane or transparent noodles); available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.

COLD THAI NOODLE SALAD

Cold Thai Noodle Salad image

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

Ingredients

1 lb spaghetti or 1 lb linguine
1/2 cup smooth peanut butter
1/2 cup peanut oil (or canola or lite olive)
1/3 cup low sodium soy sauce
1/3 cup rice wine vinegar
2 tablespoons fish sauce (substitute with 1/4 cup low sodium soy sauce)
2 tablespoons Asian chili sauce, recommend sriracha
2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon ground pepper (preferably white)
1/2 teaspoon garlic powder
1 cucumber, seeded and chopped
1 red bell pepper, seeded and chopped
1 bunch green onion, chopped (set aside half of chopped green tops)
vegetables (snow peas - 1 cup, chopped Napa cabbage - 1 cup, bean sprouts - 1 cup) (optional)
2 tablespoons sesame seeds
1/4 cup chopped cilantro (optional)

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

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