Thai Chicken And Shrimp Noodle Salad Recipes

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
• In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

Steps:

• In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
• Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
• Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
• Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

Steps:

• Whisk first 5 ingredients in large bowl to blend. (The 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.
• **Cook time does not include cooking the chicken or shrimp.

Steps:

• Early in the day or the night before, in a small bowl, combine marinade/dressing ingredients.
• Put chicken breasts in a Ziploc bag. Pour 1/2 cup of the dressing/marinade into the bag of chicken and seal, squeezing out excess air. Massage the bag to coat the chicken and refrigerate for at least 6 hours. Refrigerate the remaining dressing.
• To prepare salad:
• Preheat grill to medium heat. Remove chicken from marinade and wipe excess marinade off chicken pieces with paper towels (discard towels). Grill until no longer pink.
• While chicken is grilling, cook vermicelli noodles according to package directions. Drain and rinse under cold water; set aside.
• Place 2 cups lettuce on each dinner plate. Top with cooked noodles, carrots, green onions, chicken, cilantro and chopped nuts. Drizzle remaining dressing over each salad.

Steps:

• Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
• In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
• In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
• Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Steps:

• Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
• Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
• Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.

Steps:

• Place noodles in large bowl and cover with boiling water for about 10 minutes.
• Drain.
• Set aside.
• Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
• Set aside.
• Cut chicken into 1" cubes.
• Peel and de-vein raw shrimp and chop coarsely.
• Finely chop garlic.
• Heat peanut oil in large frying pan or wok.
• Add garlic, chicken, shrimp and red pepper flakes.
• Stir until shrimp turns pink.
• Add sauce mixture and stir for 3 more minutes.
• Add beaten eggs and stir constantly for one minute.
• Add drained rice noodles and toss until coated.
• Stir in bean sprouts, onions and 1/2 cup cilantro.
• Stir and toss for a minute or so, until heated.
• Spoon out onto large serving platter.
• Sprinkle with chopped peanuts and remaining cilantro.
• Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

Steps:

• Heat oil in skillet over medium high heat. Cook chicken until golden, about 2-3 minutes on each side. Remove from heat and let cool.
• Cook noodles in boiling water for 3 minutes. Place cabbage in a colander and drain the noodles over the cabbage. Immediately rinse with cold water, and drain again.
• Toss cabbage, noodles, vegetables, and chicken in a large bowl.
• Whisk remaining ingredients together, and drizzle over noodle mixture.

Steps:

• 1)In medium bowl, mix Shrimp or Chicken Breast with enough salad dressing to cover and marinade over night (if you like spicy add 1 Tblsp of chili garlic paste to the marinade).
• 2) In small bowl, with wire whisk mix peanut butter, soy sauce, honey, duck sauce, gingerroot, 2-3 Tblsp of Thai Chili Garlic paste (depending on how spicy you like), and a couple Tblsp of the salad dressing; set aside.
• Note: Sometimes it is easier to microwave the mixture for 30-40 seconds then whisk it.
• 3) Prepare rice noodles per package instructions.
• 4) In large sauté pan heat sesame oil until hot, sauté chicken on high heat until almost done, stirring constantly add carrots sauté 5 minutes then add scallions cooking for another 5 minutes, reduce heat.
• 5) In large bowl or pan toss hot rice noodles with peanut mixture and shrimp or chicken mixture.
• 6) Add everything to the pan where the shrimp or chicken was cooked and warm everything through.
• 7) Serve immediately.