COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
A hint of sesame oil compliments the flavor of the peanut butter in this satisfying salad that makes a great make ahead meal. A lot of different Thai recipes call for peanuts, this ones a bit different with using peanut BUTTER instead.
Provided by breezee1984
Categories Thai
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl, combine peanut butter, tamari, vinegar, cayenne, garlic and ginger, stirring to blend well. Stir in water to make a thick sauce. Set aside.
- Cook linguine in a large pot of boiling water until al dente about 10 minutes.
- Drain and rinse pasta under cold water, transfer to large bowl.
- Toss with sesame oil to coat.
- Add carrot, bell pepper, and scallions to the bowl with the linguine.
- Add reserved peanut sauce to coat, tossing gently to combine.
- Refrigerate for 30 minutes.
Nutrition Facts : Calories 561.3, Fat 21.1, SaturatedFat 4.1, Sodium 417.6, Carbohydrate 75.4, Fiber 6.1, Sugar 6.8, Protein 20.5
SPICY THAI NOODLES WITH GINGER PEANUT DRESSING
Provided by Dzintra Dzenis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
- In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
- For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
- Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
- In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
- Thread the chicken pieces and orange segments alternately on the skewers.
- To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!
SPICY PEANUT NOODLES
Whip up this quick, versatile peanut sauce and pair it with your favorite noodles (rice noodles, yakisoba, egg noodles, spaghetti--whatever you have on hand) for a satisfying bowl that is ready in just 15 minutes. Inspired by Chinese sesame noodles, this recipe relies on peanut butter instead of Chinese sesame paste (zhī ma jiàng) for a nutty, savory flavor, though feel free to sub in sesame paste (or use a combination of both) if you have it at home. The dish is easy to adapt: Add more chili crisp or ginger for a bolder version, a little more sugar for a sweeter sauce or a bit of water to thin it out.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cook the noodles according to the package instructions.
- Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
- Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.
THAI-INSPIRED NOODLE SALAD
A zesty treat--goes great with bbq'd chicken and a beer. If you're feeling adventurous mix in 1/2 cup of shredded dried seaweed (nori) just before serving.
Provided by Christiana Heins
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 241.8 calories, Carbohydrate 47.1 g, Fat 3.7 g, Fiber 1.2 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 1068.4 mg, Sugar 4.6 g
SPICY THAI PEANUT NOODLES
This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.
Provided by Seaottr
Categories World Cuisine Recipes Asian Thai
Time 35m
Yield 6
Number Of Ingredients 19
Steps:
- Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
- Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
- Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
- Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
- Stir cooked noodles into vegetable mixture. Garnish with peanuts.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g
SPICY THAI NOODLE SALAD
This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.
Provided by Mrs Goodall
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
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.
NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING
Provided by Juli Tsuchiya-Waldron
Categories Salad Ginger Nut Pasta Side Quick & Easy Peanut Winter Poker/Game Night Bon Appétit Japan Dairy Free Tree Nut Free Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 14
Steps:
- Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.
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
Categories Sides
Yield 8 servings
Number Of Ingredients 18
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams
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- In a medium saucepan, heat 1 tablespoon of the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the jalapeño, garlic and ginger and cook until fragrant, 1 minute. Add the peanut butter and red curry paste and cook over moderately low heat, stirring, until smooth, about 2 minutes. Whisk in the coconut milk, chicken stock, soy sauce and sugar and simmer until thickened slightly, about 3 minutes. Remove from the heat. Whisk in the lime juice and season with salt; let cool completely.
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