Thai Noodle Salad Recipe. Thai Noodle Salad with the BEST EVER Peanut Sauce- loaded up with healthy veggies! My husband is from Laos and i love Thai and Laos food, I thought it sounded weird to use speghetti noodles, but it was actually tasted VERY yummy! With the help of this friendly little Thai Noodle Salad and its packed-in veggies, protein, healthy fats Just a happy, back-on-track Thai Noodle Salad with that peanut lime dressing, for the love of all.
This Thai Noodle Salad is packed with veggies, and tossed in a delicious sweet and spicy peanut sauce. Made with rice noodles, it's both gluten-free and vegan. This crunchy Thai noodle salad is smothered in my favorite sesame peanut sauce. You can cook Thai Noodle Salad using 20 ingredients and 4 steps. Here is how you cook that. The Best Thai Noodle Salad Recipe - How to Cook Tasty Thai Noodle Salad
Ingredients of Thai Noodle Salad Recipe
- You need 8 ounces of stir-fry rice noodles.
- Prepare 1 of and 1/2 tablespoons roasted red chili paste.
- It's 1 tablespoon of fish sauce, plus more for serving.
- It's 1/2 teaspoon of granulated sugar.
- You need 1 tablespoon of grapeseed or other neutral oil.
- You need 1 of large shallot, thinly sliced.
- Prepare 4 of large garlic cloves, minced.
- It's 1 cup of chopped baby bok choy leaves (roughly 2 heads).
- It's 2 tablespoons of freshly squeezed lime juice, plus several wedges for serving.
- It's 3 of scallions, green parts only, thinly sliced.
- Prepare of large handful of fresh cilantro leaves, roughly chopped.
- It's of large handful of fresh basil leaves, torn (Thai is best, but Italian will work in a pinch).
- It's of small handful fresh mint leaves, torn.
- It's 1/3 cup of chopped dry roasted peanuts.
- You need of Glazed Salmon.
- It's 1 tablespoon of roasted red chili paste.
- It's 1 teaspoon of grapeseed or other neutral oil, plus more for cooking.
- It's 4 of salmon fillets.
- Prepare of kosher salt.
- Prepare of freshly ground black pepper.
It's easy to make and absolutely addicting to eat! You can serve these noodles cold or hot and you can add sriracha for. Cold Thai Noodle Salad made with rice noodles and fresh veggies is the best cold pasta salad you'll serve this summer and it's perfect for your back to school lunches! Glass noodle salad is a staple dish in any Thai home, so it was one of the first things I made when I left Thailand and was homesick!
Thai Noodle Salad step by step
- Prepare the noodles: Bring a large pot of water to a boil. Add the noodles, stir, and cook until just 'al dente'. Drain well, rinse under cold water until cool, and set aside..
- In a small bowl, whisk together the chili paste, fish sauce, sugar, and two tablespoons cold water. In a large non-stick skillet or wok, heat the oil over medium-high heat. Sauté the shallots for 1 to 2 minutes, stirring frequently. Add the garlic and sauté for another 30 seconds or so, or until fragrant. Add the bok choy leaves to the pan, and stir until just beginning to wilt. Add the cooled noodles. Don't stir and allow the noodles to caramelize slightly the pan before stirring gently. Add on.
- Prepare the salmon: In a small bowl, whisk together the red chili paste, oil, and 1 teaspoon cold water until mostly smooth. Brush the tops of the salmon fillets liberally with the chili paste mixture. Season very lightly with salt and pepper..
- Heat roughly one tablespoon neutral cooking oil over medium-high heat in a large 12-inch non-stick skillet. Add the salmon fillets, skin-side down, and cook for 3 to 4 minutes (time will vary depending on the thickness of your salmon fillets - my filets were about 1-inch thick). Flip the fillets and continue cooking until the flesh is slightly opaque in the center and the the salmon is caramelized, about 1 to 2 minutes. Distribute the Thai noodle salad, top with a piece of glazed salmon, and ser.
Thai Noodle Salad. this link is to an external site that may or may not meet accessibility guidelines. Cook noodles in a small pot of boiling salted water until al dente. Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over. This is my favorite cold noodle salad!