SPICY THAI PASTA SALAD
This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
- Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 48.6 g, Fat 17.4 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 598.1 mg, Sugar 5 g
THAI-INSPIRED PASTA SALAD
This is a flavorful combination of spicy and sweet flavors that represents a great flavor of Thai noodles with everyday ingredients.
Provided by SuthernScott
Categories Salad 100+ Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a bowl.
- Combine canola oil, sesame oil, honey, soy sauce, salt, and pepper flakes in a microwave-safe bowl; mix to combine. Microwave on high powder for 30 seconds. Remove from the microwave and mix in peanuts and green onions. Pour over noodles and toss to coat.
Nutrition Facts : Calories 494.8 calories, Carbohydrate 54.6 g, Fat 27.1 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 634.4 mg, Sugar 11.9 g
THAI PASTA SALAD
Pasta salad with a light Thai dressing.
Provided by Kathy
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- Cook pasta. Drain, rinse in cool water and drain again. Place in a large bowl.
- Cut cucumber in half lengthwise. Scoop out seeds and discard. Cut cucumbers into thin slices.
- Add cucumbers, bell peppers and onions to pasta.
- Place rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic and red pepper flakes into a container. Mix well.
- Pour dressing over pasta. Toss pasta until well combined with dressing.
- Add fresh cut basil and cilantro and sprinkle with sesame seeds. Toss lightly.
Nutrition Facts : Calories 159 kcal, Carbohydrate 27 g, Protein 5 g, Fat 3 g, Sodium 258 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
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.
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
PAD THAI PASTA SALAD
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
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.
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
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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.
COLD THAI PASTA SALAD
Pasta salads can have a variety of textures and tastes. The flavours of Thailand are showcased in this tangy dressing. Crisp vegetables and tender linguine pasta fill the pasta bowl to enhance any potluck or picnic. From Emily Richardson at Food and Drink
Provided by Leslie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).
- Drain and rinse under cold water and drain well. Place in large bowl.
- Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.
- To make Thai Dressing:
- In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.
- Pour over linguine, shrimp and vegetables and toss well to coat.
- Let stand 10 minutes before serving.
THAI PASTA SALAD
This salad is great in the summertime, for buffets or for quick lunches. It has a nice kick to it!!
Provided by Abby Girl
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place chicken breast in a large saucepan; fill it with enough cold water to cover completely.
- Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low. The water should be at a gently simmer.
- Poach for 25 minutes.
- Allow chicken to cool in the cooking liquid.
- Remove chicken from the pan, reserving the cooking liquid.
- Cut into pieces.
- In a small saucepan, over medium heat, heat the vegetable oil.
- Add ginger, garlic and shallot; cook 4 - 5 minutes.
- Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid.
- Stir with a wooden spoon until the sauce is smooth.
- Add all remaining ingredients.
- Toss the pasta salad gently but thoroughly.
- Season with salt and pepper.
- If sauce is too thick, add more reserved cooking liquid.
Nutrition Facts : Calories 428.7, Fat 22.1, SaturatedFat 3.7, Cholesterol 15.5, Sodium 711.5, Carbohydrate 41.8, Fiber 4.4, Sugar 6.1, Protein 18.9
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