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
THAI NOODLE SALAD
Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic.
Provided by Yakuta Rasheed
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h15m
Yield 20
Number Of Ingredients 21
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.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.4 g, Cholesterol 22.7 mg, Fat 5.7 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 0.8 g, Sodium 472.8 mg, Sugar 3.5 g
PEANUT THAI NOODLE SALAD
Go nuts for Peanut Thai Noodle Salad! Toss pasta in some peanut, lime juice, honey and soy sauce dressing for a delicious Healthy Living Thai noodle salad.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min. Meanwhile, blend lime juice, soy sauce, honey and 1/4 cup nuts in blender until smooth.
- Drain pasta mixture; place in large bowl. Add all but 1/4 cup of the peanut sauce; mix lightly.
- Refrigerate 1 hour. Add remaining peanut sauce and nuts; mix lightly.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
PEANUT NOODLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
- Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.
THAI NOODLE SALAD WITH PEANUT SAUCE
Fabulous recipe from feastingathome.com. I only used about 2 tablespoons of honey and that was plenty sweet for both me and hubby!
Provided by lecole54
Categories Peanut Butter
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta according to directions on package. Drain and chill under cold running water.
- In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
- Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
- Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
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
Categories Thai
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 17
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
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
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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PEANUT-LIME THAI NOODLE SALAD - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (2)Total Time 15 minsCategory SaladCalories 161 per serving
- Stir all ingredients together in a medium bowl until blended. Add the peanut sauce only if you're not using an Annie Chun's Noodle Bowl.
- Heat the noodles and topping packet according to package directions, using 2 tablespoons water. Transfer to a serving bowl and toss with the peanut sauce packet. Set aside to cool, about 10 minutes. Skip this if you're using other pre-cooked noodles - just add them to a serving bowl.
THAI PEANUT NOODLE AND VEGGIE SALAD | RECIPES | WW …
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THAI NOODLE SALAD WITH PEANUT DRESSING - COPYKAT RECIPES
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4/5 (1)Category SaladCuisine ThaiCalories 189 per serving
CRUNCHY COLD THAI NOODLE SALAD WITH THE BEST PEANUT …
From thekitchenwhisperer.net
Cuisine AsianTotal Time 25 minsCategory NoodlesCalories 316 per serving
- Cook the noodles per the package instructions until al dente. Drain and immediately rinse in cold water for 5 minutes. Run your fingers (clean) through the noodles or use tongs to help separate them as the water runs through.
- In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. Add on 3/4 of a cup of the spicy peanut sauce and toss with tongs or salad fork/spoon to coat the noodles and vegetables. Add on the peanuts, cilantro, and sesame seeds. Toss again.
- Cover and chill in the fridge for 30 minutes (though you can eat immediately if you can’t wait). Right before serving, toss and add additional peanut sauce if needed.
- Plate and serve with a side of remaining peanut sauce. Store any leftovers in the fridge for up to 4 days.
THAI PEANUT NOODLE SALAD - LEELALICIOUS
From leelalicious.com
5/5 (2)Category SaladCuisine Thai
- Bring a pot of water to a boil and cook the noodles until al dente or as long as indicated on the package. Then drain them and rinse until cooled.
- Add the cooled cooked noodles to a large bowl together with shredded purple cabbage, shredded carrots, thinly sliced bell peppers, chopped cilantro, and sliced green onions.
- To make the dressing add the PB2 Crunchy Peanut Butter Powder to a glass jar. To that add the hot water, soy sauce, lime juice, honey, garlic, sesame oil, and red curry paste (or Sriracha).
SPICY SOBA NOODLE SALAD WITH THAI-STYLE PEANUT DRESSING
From foodandwine.com
4/5 Total Time 50 minsServings 6
- 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.
- Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 5 minutes. Drain and rinse under cold running water until cooled. Shake out the excess water and blot the soba dry. Transfer the noodles to a large bowl and toss with the remaining 1/2 tablespoon of oil. Add the spicy peanut dressing and toss well to coat thoroughly. Add the carrots and cucumber and toss again. Garnish the soba with the lime zest and cilantro and serve.
VEGAN THAI NOODLE SALAD RECIPE | FEASTING AT HOME
From feastingathome.com
5/5 (219)Calories 286 per servingCategory Vegan
- Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
- while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
- Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
- Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
THAI NOODLE SALAD WITH PEANUT SAUCE RECIPE - SIMPLY …
From simplyrecipes.com
5/5 (3)Total Time 30 minsCategory Salad, Side Dish, Quick And EasyCalories 556 per serving
THAI PEANUT NOODLE SALAD - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
5/5 (1)Servings 6Cuisine AsianCategory Entree
THAI PEANUT NOODLE SALAD - MEDITERRASIAN
From mediterrasian.com
THAI PEANUT CHICKEN NOODLE SALAD - MODERN CRUMB
From moderncrumb.com
5/5 (3)Total Time 55 minsCategory DinnerCalories 426 per serving
PEANUT NOODLE SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (56)Total Time 1 hr 5 minsCategory DinnerCalories 571 per serving
- Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
- Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
THAI CRUNCH SALAD WITH PEANUT DRESSING - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, ThaiTotal Time 30 minsCategory SaladsCalories 282 per serving
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
RAMEN NOODLES SALAD WITH PEANUT DRESSING - THE FLAVOURS OF ...
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THAI CHICKEN AND NOODLE SALAD WITH CREAMY PEANUT DRESSING
From laughingspatula.com
5/5 (1)Total Time 50 minsCategory Dinner, Lunch, Main CourseCalories 602 per serving
- Cook pasta according to package directions - drain and rinse. Chill in refrigerator while making remaining salad.
- Add all ingredients to a blender or food processor. Blend for about 10 seconds. Taste for seasoning, adjust. Add additional coconut milk to thin if necessary.
THAI PEANUT NOODLE SALAD | VANILLA AND BEAN
From vanillaandbean.com
5/5 (18)Total Time 30 minsCategory Dinner, LunchCalories 328 per serving
- Preheat oven to 350F (180C) and toast the cashews for 8-9 minutes, or until golden and fragrant. Set aside to cool. Rough chop. Set aside 2 Tbs for garnish.
- Into the bowl of a food processor, add the ginger, garlic, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a few Tbs of hot water. Process until smooth. Check consistency. The dressing needs to be thick enough to stick to the noodles and veggies. If too thin, it'll sink to the bottom of the bowl. Add up to two more Tbs of water if desired.
- Pour the dressing over the salad, holding out about 1/4 C. Toss salad thoroughly so that all the noodles and veggies are covered. Add additional dressing if desired. Transfer to a serving bowl and sprinkle additional herbs and 2 Tbs of cashews over the top. Serve with lime wedges and Sriracha.
THAI PEANUT ZUCCHINI NOODLE SALAD - VEGANNIE
From vegannie.com
Servings 4Estimated Reading Time 3 minsCategory Lunch, Main Course, SaladCalories 206 per serving
- Prepare Skinny Peanut Sauce in small mixing bowl, and add water, one tablespoon at a time, until desired salad dressing thickness is reached.
- Combine all ingredients except peanuts in large mixing bowl, top with salad dressing, and toss well.
THAI NOODLE SALAD WITH PEANUT SAUCE RECIPE - RECIPES.NET
From recipes.net
1/5 Category SaladCuisine ThaiTotal Time 30 mins
- Bring 3 quarts of water to a boil in a large pot. Add the rice noodles, stirring occasionally, and cook for about 5 minutes until tender.
- Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
- Cut the romaine lettuce into ¼-inch thin strips the short way. Cut the cabbage into ¼-inch thin strips. Thinly slice the bell pepper. Peel the mango and cut it into slices ⅛-inch thick. Chop the cilantro. Thinly slice the green onions.
THAI PEANUT SALAD RECIPE (LOW CARB KETO SALAD) - SEEKING ...
From seekinggoodeats.com
Reviews 92Calories 201 per servingCategory Side Dish Recipes
- In a large bowl add cabbage, cucumber, green onions, peanuts, pepper, and chicken (if you're using it). (Image 1 and 2)
- In a small bowl mix remaining ingredients. (Image 3) Pour dressing over the salad and toss. (Image 4) Add salt and pepper to taste. Enjoy!
THAI-INSPIRED PEANUT TEMPEH NOODLE SALAD - UP BEET KITCHEN
From upbeetkitchen.com
Reviews 1Servings 4Cuisine ThaiCategory Supper
- The tempeh needs to marinate for at least 30 minutes for best flavour, so prepare it first. Place the cubed tempeh in a steamer basket on the stove and steam for a couple of minutes, to allow the pores to open up and absorb more of the marinade. Meanwhile, whisk together the peanut butter, lime juice, tamari, sriracha, maple syrup, apple cider vinegar, and water in a small bowl. Place the steamed tempeh in a square dish and pour the peanut sauce over top. Toss to evenly coat the tempeh cubes, cover, and set aside for at least 30 minutes, or refrigerate for up to 8 hours.
- After the tempeh has marinated, line a baking sheet with parchment paper and preheat the oven to 375 degrees F. Carefully scoop the tempeh cubes onto the baking sheet, reserving the marinade to drizzle over the salad later.
- Bake the tempeh for 20 minutes. During baking, the tempeh develops a crisp outer layer that’s totally addictive. It’s a delicious snack in its own right!
- While the tempeh is baking, make the coconut lime cilantro dressing: Place all of the dressing ingredients in a blender in the order listed and blend until smooth. Pour into a jar and cover until ready to serve.
THAI PEANUT NOODLE SALAD - ALTERNATIVE DISH
From alternativedish.com
4.8/5 (12)Total Time 20 minsCategory Main CourseCalories 427 per serving
- While the noodles are cooking, heat a few tablespoons of water in a large skillet over medium high heat. Add the pepper and carrots and sauté for 4-5 minutes, until softened slightly, adding more water as necessary to prevent sticking. Add the green onion and cook one minute. Turn off the heat.
- Make the sauce: combine all ingredients for the peanut dressing in a small bowl. Whisk until smooth. Add more water as necessary to create a smooth, pourable sauce
- Add the noodles and the peanut dressing to the pan with the veggies and stir to thoroughly coat the noodles. Cook over medium heat to warm through. Sprinkle with peanuts and cilantro if desired.
THAI PEANUT NOODLES RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
4.9/5 (40)Total Time 12 minsCategory Main DishCalories 338 per serving
- Whisk all ingredients for sauce in a small bowl or measuring cup. Make sure the sauce is smooth and the peanut butter mixed well with all ingredients. Taste and add more chili paste if needed.
COLD PEANUT NOODLE SALAD WITH PEANUT LIME DRESSING ...
From budgetbytes.com
Ratings 69Calories 637 per servingCategory Dinner, Lunch, Salad
- To make the peanut lime dressing, combine all the ingredients in a bowl or blender. Whisk or blend until smooth. Set the dressing aside.
- Bring a pot of water to a boil for the whole wheat spaghetti. Break the spaghetti in half to make it easier to stir into the salad ingredients later. Once the water is boiling, add the spaghetti, and continue to boil until the pasta is tender. Drain in a colander and rinse it briefly with cold water to cool it off. Let the pasta drain well.
- Meanwhile, shred the cabbage as finely as possible using either a knife or the shredding attachment of a food processor. Shred the carrots using a large-holed cheese grater. Roughly chop the cilantro and peanuts. Slice the green onion.
- Combine the cooled and well drained pasta in a large bowl with the cabbage, carrots, cilantro, green onion, and peanuts. Toss the salad until the ingredients are evenly combined.
THAI NOODLE SALAD WITH SESAME PEANUT SAUCE - GRILLED ...
From grilledcheesesocial.com
4.3/5 (61)Category Pasta, SaladCuisine AsianEstimated Reading Time 4 mins
- Meanwhile, whisk together soy sauce, sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, hot chili oil, garlic, and lime juice until it’s smooth and creamy. Let it rest.
- Add cooked noodles to a large bowl and top with diced red pepper, carrots, cilantro, scallions, and red onion,
THAI NOODLE SALAD & VEGETABLES & SPICY PEANUT SAUCE RECIPE
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5/5 (4)Calories 220 per servingServings 6
- Cook noodles in boiling water for 3 minutes (omit seasoning packet, if included). Drain; rinse under cold water, and set aside.
- Combine lettuce and cabbage in a large bowl; toss well. Spread lettuce mixture over a large platter. Place noodles in center of platter on top of lettuce mixture. Arrange sweet potato, red bell pepper, green bell pepper, daikon, and bean sprouts around noodles in individual mounds over lettuce mixture.
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4.5/5 (2)Total Time 20 minsCategory Entree, Main Course, SaladCalories 577 per serving
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