CARRIE'S PAD THAI SALAD
- 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.
Nutrition Facts : Calories 806.7 calories, Carbohydrate 109.1 g, Cholesterol 186 mg, Fat 35.3 g, Fiber 6.1 g, Protein 16.6 g, SaturatedFat 6 g, Sodium 1244.2 mg, Sugar 30.1 g
LIGHTENED-UP PAD THAI
This low calorie version of the classic has all the flavor and is super fresh tasting. We used clever ribbons of vegetables to cut back on the noodles, dropping some calories and adding nutrients.
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 15
- Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes. Drain.
- Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons. Keep the two separate and set aside.
- Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl. Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature.
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Scatter the shrimp in one layer in the skillet. Sear for 1 minute, then remove to a plate.
- Add the remaining tablespoon of oil to the skillet over medium-high heat. Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds. Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes. Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp. Stir-fry for another minute. If the noodles look too dry, add a little more water.
- Divide evenly among four plates. Sprinkle with peanuts. Serve with lime wedges, Sriracha and fish sauce on the side.
Nutrition Facts : Calories 370 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 70 milligrams, Sodium 900 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 15 grams, Sugar 8 grams
PAD THAI PASTA SALAD
A twist on pasta salad that uses pad thai flavors.
Provided by foodinmy
Number Of Ingredients 12
- Shell all the tamarind and put into a sauce pot with about 1/4 cup of water. Simmer, stirring occasionally, for about 10 minutes. Let cool slightly, then push through a mesh strainer, retaining the tamarind pulp and discarding the seeds and strings. Be sure to scrape the pulp off the bottom of the strainer and mix it with the rest. Now stir in the sriracha, lime juice, fish sauce, and mayo. Salt and taste the sauce and adjust to your liking.
- Chop and prep the rest of the ingredients. Drop the pasta in some boiling water. Cook the peas in with the pasta during the last 2 minutes of boiling. When it's ready, strain and immedietly toss in a bowl with the sauce, bean sprouts, and carrots. Put into the fridge to cool. When cool, add the cilantro, green onion, and peanuts and mix well. Taste and adjust your seasonings.
- I said "about" and "to taste" and "adjust seasonings" a lot in this recipe. That's cause I started with a certain amount of lime, mayo, fish sauce and sriracha, but I wasn't happy with the way it tasted after everything was mixed so I ended up adding a bunch more of all of the ingredients. The final product came out awesome, but it took a lot of tinkering. Just wanted to make sure you understand before making this!
Nutrition Facts :
THAI CHICKEN PASTA SALAD
I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Yield 8 servings.
Number Of Ingredients 15
- In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 400 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 298mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.
THAI PASTA SIDE SALAD
A tasty peanut dressing lightly coats pasta and cabbage in this easy-to-make side dish that's perfect for potlucks or outdoor events. Try sesame oil instead of olive oil if you have some on hand. Laurie Davison - Clearwater, Florida
Provided by Taste of Home
Yield 10 servings.
Number Of Ingredients 11
- 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.
Nutrition Facts : Calories 161 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
PEANUT NOODLE PASTA SALAD RECIPE BY TASTY
Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts
Provided by Tasty
Yield 8 servings
Number Of Ingredients 18
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
- Combine pasta with the sliced vegetables in a large bowl.
- Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams
- Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoon ground chiles and 1 tablespoon peanuts and toss well. Transfer to serving plates.
- Garnish with remaining 1/4 teaspoon ground chiles, 1 tablespoon peanuts, and lime wedges.
PAD THAI SALAD
Recipe adapted from Good Housekeeping June 2013. Recipe called for grilled chicken breasts which I left out. (1 lb, rubbed with lime peel, salt and pepper, grilled, cooled, chopped). I couldn't find any watercress - used spring mix.
Provided by sheepdoc
Categories Low Cholesterol
Yield 4 serving(s)
Number Of Ingredients 11
- Cook noodles according to package directions, Rinse until cool. Drain. Cut apart.
- Whisk lime juice, soy sauce, sugar, oil, vinegar, and 1/8 tsp salt.
- Add noodles and vegetables. Toss to combine.
- Top with peanuts.
Nutrition Facts : Calories 382.9, Fat 16.6, SaturatedFat 2.3, Sodium 771, Carbohydrate 52.5, Fiber 4, Sugar 10, Protein 8.1
THAI NOODLE SALAD
- 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.
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
Yield 12-14 serving(s)
Number Of Ingredients 17
- 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
PAD THAI-STYLE RICE SALAD
My basic technique works like this: Cook the rice as you would pasta, in abundant salted water, tasting as you go; the cooking time will range from around 15 minutes for white rice to as long as 45 minutes for the most stubborn brown varieties (almost all will be done in 30 minutes or so). Drain and rinse; you want to get any remaining surface starch off so the salad isn't too clumpy. When the rice is cool enough to handle, dress it; it will absorb a bit of the dressing. Add herbs and garnishes just before serving.
Provided by Mark Bittman
Categories main course
Yield 4 to 8 servings
Number Of Ingredients 17
- Cook rice in abundant salted water, as you would pasta, until it's just done; about 10 to 15 minutes. Drain, rinse in cold water, drain again, then put in a large salad bowl.
- Put 2 tablespoons of oil in a wok or a large skillet, preferably nonstick, over medium heat. Add eggs and scramble quickly for first minute or so with a fork almost flat against the bottom of pan; you're aiming for a thin egg crepe of sorts, one with the smallest curd you can achieve. Cook just until set and remove crepe to a cutting board. Cut into 1/4-inch strips and add to bowl.
- Raise heat to high, and add remaining oil. When oil is hot, add garlic and shrimp, and cook, stirring occasionally, until shrimp lose their raw gray color; transfer to the bowl with a slotted spoon; add chicken and sauté until just done. Transfer with a slotted spoon; add scallions and half the bean sprouts; cook, stirring occasionally, for 3 minutes. Again transfer with a slotted spoon.
- To skillet add fish sauce; chiles; tamarind and sugar, or ketchup and lime juice; and a little water (start with 1/4 cup); stir just to combine and deglaze the pan (add a little more water, if necessary), then drizzle warm dressing over salad. Toss, taste, and adjust seasoning, then top with peanuts, cilantro and remaining bean sprouts. Serve with lime wedges on side.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 1 gram, Sodium 644 milligrams, Sugar 3 grams, TransFat 0 grams
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Top Asked Questions
How to cook pad Thai salad?Stir in the soy sauce and oyster sauce and cook for another minute. Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked. To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes.
What is spicy Thai pasta salad?Spicy Thai Pasta Salad is hot, tangy, and inspired by the flavors of Thai cuisine. You’re going to love this dish! Cook pasta according to package directions and drain well and transfer to a large mixing bowl. Meanwhile, heat corn and sesame oil in a saucepan over medium heat.
How do you make Thai chicken salad with peanut dressing?A refreshing and delicious Thai chicken salad with pasta, fresh veggies, and crushed peanuts all tossed in homemade Peanut Dressing! In a medium bowl, combine peanut butter, honey, lime juice, soy sauce, garlic, ginger, sriracha, and water. Whisk to combine and refrigerate until ready to serve. Cook the pasta according to package directions.
What is a Thai noodle salad?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. Jessica is a Certified Culinary Scientist, Certified Food Scientist, and cookbook author.