Best Cold Thai Chicken And Prawn Noodle Salad Recipes

THAI CHICKEN PASTA SALAD

Thai Chicken Pasta Salad image

I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

12 ounces uncooked whole wheat spaghetti
2 large carrots, julienned
3/4 cup reduced-fat creamy peanut butter
3 tablespoons water
3 tablespoons lime juice
3 tablespoons molasses
4-1/2 teaspoons reduced-sodium soy sauce
3 garlic cloves, minced
1-1/2 teaspoons rice vinegar
1-1/2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes
8 cups finely shredded Chinese or napa cabbage
2 cups shredded cooked chicken breast
2/3 cup minced fresh cilantro
3 tablespoons unsalted dry roasted peanuts, chopped

Steps:

In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

Nutrition Facts : Calories 400 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 298mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.

COLD THAI NOODLE SALAD

Cold Thai Noodle Salad image

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

Ingredients

1 lb spaghetti or 1 lb linguine
1/2 cup smooth peanut butter
1/2 cup peanut oil (or canola or lite olive)
1/3 cup low sodium soy sauce
1/3 cup rice wine vinegar
2 tablespoons fish sauce (substitute with 1/4 cup low sodium soy sauce)
2 tablespoons Asian chili sauce, recommend sriracha
2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon ground pepper (preferably white)
1/2 teaspoon garlic powder
1 cucumber, seeded and chopped
1 red bell pepper, seeded and chopped
1 bunch green onion, chopped (set aside half of chopped green tops)
vegetables (snow peas - 1 cup, chopped Napa cabbage - 1 cup, bean sprouts - 1 cup) (optional)
2 tablespoons sesame seeds
1/4 cup chopped cilantro (optional)

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 WITH PRAWNS

Thai Noodle Salad With Prawns image

Make and share this Thai Noodle Salad With Prawns recipe from Food.com.

Provided by NoraMarie

Categories < 30 Mins

Time 25m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 14

Ingredients

3 ounces rice vermicelli or 3 ounces rice noodles
6 ounces snap peas, cut crossways in half, if large (mangetouts)
5 tablespoons lime juice
4 tablespoons Thai fish sauce
1 tablespoon white sugar
1 inch piece fresh gingerroot, peeled and chopped finely
1 fresh red chili pepper, deseeded and sliced thinly on the diagonal
4 tablespoons chopped fresh coriander or 4 tablespoons mint
4 pieces cucumbers, peeled deseeded and diced
2 spring onions, sliced thinly on the diagona
16 -20 large cooked prawns
2 tablespoons chopped unsalted peanuts or 2 tablespoons cashews
4 whole cooked prawns
lemon slice (to garnish)

Steps:

Put the rice noodles in a large bowl and pour in enough hot water to cover them. Leave them to stand for about 4 minutes until soft. Drain and rinse under cold running water, drain again and set aside.
Bring a saucepan of water to the boil. Add the mangetouts and return to boil. Simmer for 1 minute. Drain, rinse under cold running water until cold, then drain again and set aside.
In a large bowl, whisk together the lime juice, fish sauce, sugar, ginger, chili and coriander. Stir the cucumbers and spring onions into mixture. Add the drained noodles, the mangetouts and the prawns. Toss the salad gently together until the ingredients are coated with the sauce.
Divide the noodle salad among 4 large plates. Sprinkle with chopped coriander and peanuts [if using], then garnish each plate with a whole prawn and a lemon slice.
Serve immediately.

Nutrition Facts : Calories 165.1, Fat 3, SaturatedFat 0.5, Cholesterol 30.2, Sodium 1593.8, Carbohydrate 28.8, Fiber 2.2, Sugar 6.3, Protein 6.8