Pad Thai Summer Noodle Salad Recipes

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CARRIE'S PAD THAI SALAD



Carrie's Pad Thai Salad image

This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!

Provided by Carrie Medina

Categories     World Cuisine Recipes     Asian     Thai

Time 38m

Yield 4

Number Of Ingredients 19

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
1 head lettuce, chopped, or as needed
2 tablespoons flaxseed oil
½ cup fresh bean sprouts, or to taste
½ cup chopped green onion
½ cup chopped fresh cilantro
½ cup chopped peanuts
½ lime, cut into wedges

Steps:

  • 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

PAD THAI PASTA SALAD



Pad Thai Pasta Salad image

Using an LG range/cooktop, this recipe uses pad Thai flavors in an American-style pasta salad.

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 14

1 pound fusilli
Kosher salt and freshly ground black pepper
4 limes
1/3 cup Thai fish sauce
1/3 cup packed brown sugar
3 tablespoons red wine vinegar
2 tablespoons peanut or vegetable oil
4 garlic cloves, finely chopped
8 ounces small (41/50-count) shelled and deveined shrimp
1 1/4 pounds boneless, skinless chicken thighs, thinly sliced
4 cups (10 ounces) bean sprouts
6 scallions, green parts only, cut into 2-inch lengths, plus thinly sliced for garnish
1 1/2 cups coarsely shredded carrots
1/2 cup roasted, salted peanuts, chopped, plus more for garnish

Steps:

  • 1. Bring a large pot of water to a boil. Generously salt and cook the pasta according to the package's directions for al dente. Drain, shaking occasionally to prevent sticking, until cooled to room temperature. 2. Meanwhile, zest the limes into a large bowl and squeeze in 1/3 cup juice. Whisk in the fish sauce, brown sugar, vinegar, 1 tablespoon oil, and a pinch each salt and pepper. 3. Heat the remaining tablespoon oil a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet along with half the garlic. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 minutes. Transfer to the bowl with the dressing. 4. Season the chicken with salt and pepper. Add to the same skillet along with the remaining garlic. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Add the bean sprouts and scallion greens and cook, stirring, until barely wilted, about 1 minute. Transfer to the bowl with the dressing. 5. Add the carrots, pasta, and peanuts to the bowl. Toss until everything is well-coated. Season to taste with salt and pepper. Garnish with the scallions and remaining peanuts. Serve warm, at room temperature, or refrigerate and serve cold.

PAD THAI SUMMER NOODLE SALAD



PAD THAI SUMMER NOODLE SALAD image

Categories     Pasta     Poultry     Sauté

Yield Makes 6 servings

Number Of Ingredients 20

1 lb. whole wheat spaghetti or angel hair pasta
2 T canola oil
1 clove garlic, minced
4 or 5 scallions (whites-reserve greens), chopped
2 boneless chicken breast halves, pounded or butterflied to 3/8" and sliced crosswise into thin strips
1 red jalapeno pepper (or any hot pepper you like), juliened very thinly
1 red bell pepper, julienned
1 medium zucchini, julienned
2 c fresh bean sprouts
2 T low sodium soy sauce
1 T hoisin sauce
3 T rice wine vinegar
juice of 1 lime
1 t. fish sauce (optional)
2 T brown sugar or sugar substitute
2 eggs, lightly beaten (or 1/2 cup egg substitute)
3/4 cup ground lightly salted roasted peanuts
1/2 cup chopped lightly salted roasted peanuts (for garnish)
4 or 5 chopped scallions (reserved green parts) for garnish
1/2 cup chopped fresh cilantro (optional)

Steps:

  • Cook pasta according to package directions, reserve in large bowl. In 12" skillet or wok, heat oil until just smoking. Add garlic and whites of scallions and cook while stirring constantly, for one minute. Add chicken and stir-fry just until cooked through (about 2 minutes). Add jalapeno and red pepper and cook for 2 minutes, then add zucchini, sprouts and all liquid ingredients and sugar. Cook for 2 minutes. Add egg to pan and scramble quickly until just setting, then add pasta and ground peanuts and cook for an additional 1 minute. Cool mixture then refrigerate at least one hour. When serving, garnish with additional coarsely chopped peanuts, reserved scallions and cilantro.

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

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

THAI NOODLE SALAD



Thai Noodle Salad image

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

12 ounces linguine
4 tablespoons oriental sesame oil
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 1/2 tablespoons chili-garlic sauce
2 cups mung bean sprouts
1 cup finely shredded carrots

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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