Does anyone have a Thai-style cold noodle salad recipe they like alot? Want to make it for
- Thread starter pat-nocal
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janet-in-nc
Well-known member
Here is one from Epicurious that I have made and liked
Spicy Sesame Noodles with Chopped Peanuts and Thai Basil
1 T peanut oil
2 T minced fresh ginger
2 garlic cloves, chopped
3 T Asian Sesame oil
2 T balsamic vinegar (I used rice vinegar)
1.5 T sugar (I probably used less, not a sweet fan)
1 T hot chili oil (more or less depending on you)
1.5 t salt
1 lb fresh Chinese noodles or fresh angel hair pasta
12 green onions, white and pale part, chopped
1/2 C chopped roasted peanuts
1/4 C thinly sliced fresh Thai basil leaves (I didn't have any and omitted them)
Heat peanut oil in small skillet. Add ginger and garlic and saute 1 minute. Transfer to large bowl and add next 6 ingredients. Whisk to blend.
Place noodles in a sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling water until just tender. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand an hour tossing occasionally. Stir in peanuts and basil and toss again. Season with salt and pepper. Serve at room temp.
Spicy Sesame Noodles with Chopped Peanuts and Thai Basil
1 T peanut oil
2 T minced fresh ginger
2 garlic cloves, chopped
3 T Asian Sesame oil
2 T balsamic vinegar (I used rice vinegar)
1.5 T sugar (I probably used less, not a sweet fan)
1 T hot chili oil (more or less depending on you)
1.5 t salt
1 lb fresh Chinese noodles or fresh angel hair pasta
12 green onions, white and pale part, chopped
1/2 C chopped roasted peanuts
1/4 C thinly sliced fresh Thai basil leaves (I didn't have any and omitted them)
Heat peanut oil in small skillet. Add ginger and garlic and saute 1 minute. Transfer to large bowl and add next 6 ingredients. Whisk to blend.
Place noodles in a sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling water until just tender. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand an hour tossing occasionally. Stir in peanuts and basil and toss again. Season with salt and pepper. Serve at room temp.
I love this one: Thai-Style Pasta Salad:
THAI-STYLE PASTA SALAD
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once. Serve at room temperature, not chilled.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
http://www.vegetariantimes.com/recipes/7270?section=
THAI-STYLE PASTA SALAD
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once. Serve at room temperature, not chilled.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
http://www.vegetariantimes.com/recipes/7270?section=
Here's one with turkey: Le Bus Thai Turkey Salad
I doubled it for a luncheon for 15...there was nothing left!
* Exported from MasterCook *
Le Bus Thai Turkey Salad
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Salads
Amount Measure Ingredient -- Preparation Method
1/2 pound no. 9 spaghetti -- broken
1 celery rib -- cut thin on the bias
6 scallions -- cut 1/4-inch thick on the bias
1 red bell pepper -- julienned
1 green bell pepper -- julienned
1 small zucchini -- julienned
1 small yellow squash -- julienned
1 cup red cabbage -- slivered
10 ounces fresh spinach -- cut 1/2" strips
2 tablespoons sesame seeds
1/2 cup walnuts -- chopped
2 pounds cooked turkey -- light and dark shredded
1/2 Thai Dressing
Cook spaghetti in 2 quarts salted water 10 to 12 minutes until tender. Drain; cool under cold water.
In a large bowl, toss celery, scallions, red and green bell peppers, zucchini and squash with cabbage, spinach, sesame seeds, walnuts and turkey. Refrigerate salad until ready to serve. Toss with Thai Dressing just before serving.
Description:
"Spicy main course salad"
Source:
"Philadelphia Inquirer"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 395 Calories; 18g Fat (41.8% calories from fat); 33g Protein; 24g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 1405 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Thai Dressing
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 clove garlic -- peeled
1 tablespoon ginger root -- minced
1/4 cup cilantro -- chopped
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/8 cup wine vinegar
1 tablespoon sesame oil
3/4 cup vegetable oil
In food processor or blender, combine garlic, ginger root, cilantro, soy sauce, sugar, tomato paste, chili powder, hot sauce, salt and vinegar. With motor running, drizzle sesame and vegetable oils into feed tube until blended, not pureed. Chill until serving time.
Description:
"Salad dressing for Le Bus Thai Turkey Salad"
Source:
"Philadelphia Inquirer"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 168 Calories; 18g Fat (92.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
I doubled it for a luncheon for 15...there was nothing left!
* Exported from MasterCook *
Le Bus Thai Turkey Salad
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Salads
Amount Measure Ingredient -- Preparation Method
1/2 pound no. 9 spaghetti -- broken
1 celery rib -- cut thin on the bias
6 scallions -- cut 1/4-inch thick on the bias
1 red bell pepper -- julienned
1 green bell pepper -- julienned
1 small zucchini -- julienned
1 small yellow squash -- julienned
1 cup red cabbage -- slivered
10 ounces fresh spinach -- cut 1/2" strips
2 tablespoons sesame seeds
1/2 cup walnuts -- chopped
2 pounds cooked turkey -- light and dark shredded
1/2 Thai Dressing
Cook spaghetti in 2 quarts salted water 10 to 12 minutes until tender. Drain; cool under cold water.
In a large bowl, toss celery, scallions, red and green bell peppers, zucchini and squash with cabbage, spinach, sesame seeds, walnuts and turkey. Refrigerate salad until ready to serve. Toss with Thai Dressing just before serving.
Description:
"Spicy main course salad"
Source:
"Philadelphia Inquirer"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 395 Calories; 18g Fat (41.8% calories from fat); 33g Protein; 24g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 1405 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Thai Dressing
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 clove garlic -- peeled
1 tablespoon ginger root -- minced
1/4 cup cilantro -- chopped
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/8 cup wine vinegar
1 tablespoon sesame oil
3/4 cup vegetable oil
In food processor or blender, combine garlic, ginger root, cilantro, soy sauce, sugar, tomato paste, chili powder, hot sauce, salt and vinegar. With motor running, drizzle sesame and vegetable oils into feed tube until blended, not pureed. Chill until serving time.
Description:
"Salad dressing for Le Bus Thai Turkey Salad"
Source:
"Philadelphia Inquirer"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 168 Calories; 18g Fat (92.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
dawn_mo
Well-known member
I make one that people really like.
It is cooked angel hair pasta, soy sauce, sesame oil, rice vinegar, garlic chile paste, fresh cilantro, and an English cuke. I don't really have amounts, I pretty much eyeball it. I think I morphed it from one of Cathy Z's recipes. I will look and see if I can find it.
Edited to add this link:
http://eat.at/swap/forum/index.php?action=display&forumid=13&msgid=37
http://eat.at/swap/forum/index.php?action=display&forumid=13&msgid=37
It is cooked angel hair pasta, soy sauce, sesame oil, rice vinegar, garlic chile paste, fresh cilantro, and an English cuke. I don't really have amounts, I pretty much eyeball it. I think I morphed it from one of Cathy Z's recipes. I will look and see if I can find it.
Edited to add this link:
http://eat.at/swap/forum/index.php?action=display&forumid=13&msgid=37
http://eat.at/swap/forum/index.php?action=display&forumid=13&msgid=37