Thai Rice Noodle Salad Recipes

Steps:

• Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
• Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
• To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.
• To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.

Steps:

• Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
• Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
• Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

Steps:

• Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber, mint and napa cabbage. Toss well and garnish with peanuts.

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:

• 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.

Steps:

• Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.
• Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
• Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.
• *Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.

Steps:

• Soak noodles in warm water for 20 minutes, or until softened; drain well. Meanwhile, combine 1/4 cup water, sugar, vinegar, fish sauce, tamarind mixture, and dried chiles in a small saucepan. Simmer, stirring, for 5 minutes. Remove from heat, add dried shrimp, and set aside.
• Heat oil in a large nonstick skillet or wok over medium heat. Add shallots and garlic, and stir-fry for 2 minutes. Stir in sugar mixture, and reduce heat to lowest possible setting. Bring a medium saucepan of salted water to a boil. Add string beans, and cook for 1 1/2 minutes. Add sugar-snap peas, and continue cooking for 30 seconds. Drain, and set aside.
• In another large nonstick skillet, cook shrimp over medium-high heat, 3 minutes per side. Meanwhile, add noodles, a quarter of the bean sprouts, and half the scallions to the shallot mixture. Raise heat to high, and boil, stirring, for 2 minutes. Add shrimp, string beans, and sugar-snap peas, and stir for 1 minute more. Turn out noodles onto a platter, sprinkle with peanuts and remaining scallions, and arrange lime quarters, coriander sprigs, and remaining bean sprouts beside them.

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).

Steps:

• Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
• Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
• If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
• Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.