Best 20 Thai Noodle Salad Recipes

THAI-INSPIRED NOODLE SALAD

Steps:

• In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
• Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts.
• Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
• Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

SPICY THAI NOODLE SALAD

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.

THAI NOODLE SALAD

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.

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING

Steps:

• To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
• In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
• Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
• In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD

Steps:

• In a medium bowl, mix together all ingredients.

THAI RICE NOODLE SALAD

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.

THAI NOODLE-STEAK SALAD

Steps:

• Heat a grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Set aside in a colander to drain thoroughly.
• Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside.
• Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
• Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.

THAI NOODLE SALAD

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.

THAI CHICKEN NOODLE SALAD (GLUTEN FREE)

Steps:

• Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
• While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
• Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
• Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.

GRILLED TURKEY KABOBS WITH THAI NOODLE SALAD

Steps:

• Add fish sauce, avocado oil, maple syrup, lime juice and soy sauce to a medium mixing bowl. Add turkey pieces to the bowl and use a spoon to toss well. Place the bowl in the fridge and allow turkey to marinate for 30 minutes. , Preheat your barbeque to 425°F. Thread turkey pieces onto 2 skewers. Once the barbeque is hot, place skewers onto the grates and grill for 4-5 minutes per side, or until turkey is cooked through to 165°F., While turkey is cooking, fill a large pot with water and bring to a boil. Once boiling, remove from the heat and add the rice noodles. Allow the noodles to soak for 4-6 minutes. The noodles should be tender, but not mushy. When the noodles are soft, drain into a fine mesh sieve and rinse with cold water immediately. Place noodles into a large bowl and set aside. , Combine the dressing ingredients in a small bowl and whisk well to combine. Set aside., Add the peppers, cucumbers, red cabbage, basil and cilantro to the bowl with the noodles. Drizzle the dressing over top and use tongs to mix well., Distribute the salad evenly into two bowls, garnish each with the roasted peanuts and green onions. Remove the turkey pieces from the skewers and place on top of the salad just before serving.

THAI BEEF NOODLE SALAD

Steps:

• For dressing, combine the first 10 ingredients in a blender; cover and process until blended. , Cook spaghetti according to package directions; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. , Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds.

THAI GLASS NOODLE SALAD

Steps:

• Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain.
• Add noodles to a large pot of boiling water. Reduce to medium heat; cook until noodles are plump and glasslike (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again.
• Cut into 3- or 4-inch lengths. Chill.
• Pour oil into a hot wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper. Let cool.
• Mix together chile, lime juice, nam pla, sugar, shallots and cilantro; pour over noodles and mix thoroughly. Add the chicken, shrimp and chilled noodles; mix well.
• Serve on a bed of thinly shredded lettuce.
• Garnish with the optional crisp-fried shallots.

THAI BEEF NOODLE SALAD

Steps:

• For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
• Cook spaghetti; drain and place in a large bowl.
• Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours.
• Just before serving, sprinkle with sesame seeds, if desired.

THAI CHICKEN NOODLE SALAD

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.

THAI STEAK AND NOODLE SALAD

Steps:

• Marinate the steak Put steak in a shallow dish. Whisk soy sauce, sesame oil, ginger, garlic, and sugar. Pour over steak. Turn to coat. Marinate for 15-30 minutes at room temperature. Make the dressing: Combine lime juice, orange juice, fish sauce, sugar, Sriracha and garlic in a small bowl. Pour oils in slowly while whisking, to emulsify. Set aside. Cook Steak Sear the steak in a hot skillet with a tiny bit of oil for 2-3 minutes per side or to your desired doneness. Cut into bite sized slices. Toss with 2 tablespoons of dressing. Set aside. Salad Toss the cooked egg noodles with 2 tablespoons of dressing and put them into a large bowl. Put all the salad ingredients, except peanuts, into the bowl with the noodles. Toss with the rest of the dressing. Add the steak. Toss. Divide salad onto 5 plates. Sprinkle with chopped peanuts. Enjoy!

THAI NOODLE SALAD WITH PEANUT SAUCE

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.

THAI NOODLE SALAD (VEGAN)

Steps:

• Bring a pot of water to a boil.
• Meanwhile, in a large bowl soak the noodles in hot tap water for about 5 minutes. Drain noodles, then soak in boiling water for an additional 5 minutes, or until they are softened and clear.
• Drain well, and using kitchen shears, cut into shorter lengths. Set noodles aside to cool.
• In a food processor or electric mincer, combine peanuts, ginger, and hot pepper. Also add garlic, if using. Process until well mixed.
• In a large bowl, toss mixture with noodles. Toss again with basil, mint and any additional vegetables and tofu.
• In a measuring cup, combine the juice or vinegar, soy sauce and sugar. Stir until sugar is dissolved. If using unrefined sugar, you may need to heat the sauce in the microwave to get it to dissolve.
• Pour over salad and toss until dressing is evenly distributed.
• Garnish with additional peanuts, if using and serve cold.

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING RECIPE - (5/5)

Steps:

• To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing. Poached Chicken Breasts: 1 medium onion, chopped 2 cloves garlic, crushed 1 bay leaf 1 tablespoon kosher salt Cold water 3 chicken breasts, boneless, skinless (about 18 ounces) In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot).Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely. Basic Sauce: 1 cup sugar 2 cups water 1 teaspoon sambal, see Cook's Note* 1 teaspoon garlic, minced 1/2 red pepper, chopped 3 tablespoons fish sauce 1 tablespoon kosher salt 1 tablespoon lemon juice Special equipment: a blender or food processor Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. *Cook's Note: Sambal is a hot sauce composed of chiles, vinegar, and salt. It can be found in specialty Asian markets. Yield: 2 cups Spicy Dressing: 1/2 cup Basic Sauce 1/4 cup lime juice 1 tablespoon fish sauce* 1 tablespoon oyster sauce* 1 teaspoon chili flakes 1 clove garlic, minced 1/4 cup vegetable oil *Can be found at specialty Asian markets Special equipment: a blender or food processor In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

THAI BEEF AND NOODLE SALAD

Steps:

• 1. Make hot and sour dressing - combine ingredients in screw-top jar; shake well 2. Cook beef on heated oiled grill plate until browned and cooked as desired. Cover; stand 10 minutes. Slice beef thinly 3. Meanwhile, combine cucmber, sprouts, onion, coriander, mint and lime leaves in large bowl 4. Heat oil in wok or large saucepan; deep-fry noodles, in batches, until puffed and browned lightly. Drain on absorbent paper. 5. Add beef and dressing to salad in bowl; toss gently to combine. Divide noodles among serving plates; top with beef salad.

THAI NOODLE SALAD

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.