Best Spicy Thai Pasta Salad Recipes

Spicy Thai Pasta Salad image

Provided by lutzflcat

Time 35m

Yield 4

Number Of Ingredients 18

3 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon low-sodium soy sauce
1 tablespoon balsamic vinegar
1 tablespoon fish sauce
1 tablespoon chili-garlic sauce
1 tablespoon fresh lime juice
1 ½ teaspoons seasoned rice vinegar
¼ teaspoon white sugar
½ (16 ounce) package farfalle (bow-tie) pasta
½ cup frozen peas, thawed
¼ cup shredded carrots
¼ cup thinly sliced red bell pepper
3 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons dry-roasted peanuts
½ teaspoon crushed red pepper flakes, or to taste
4 wedges lime

Steps:

Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 48.6 g, Fat 17.4 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 598.1 mg, Sugar 5 g

SPICY THAI SHRIMP AND PASTA SALAD image

Yield 6 people

Number Of Ingredients 14

3/4 c rice vinegar
2 T chili sesame oil
2 T soy sauce
2 T fresh ginger root, peeled and grated
1 T Dijon mustard
salt,
pepper, freshly ground
12 oz. angel hair pasta
1 lb. shrimp, medium to large
2 6 oz jars marinated artichoke hearts, drained and halved
1 c green onion, chopped
1/4 c fresh cilantro, chopped
1/4 c fresh mint, chopped
1 yellow bell pepper, cored, seeded, and julienned

Steps:

1. In a blender or food processor, combine vinegar, chili sesame oil, soy sauce, ginger and mustard. Process until well blended. Season with salt and pepper to taste. Cover and chill. 2. Cook peeled and deveined shrimp. 3. Cook pasta al dente and rinse in cold water. 4. In large bowl, combine pasta, shrimp, artichoke hearts, green onions, cilantro and mint. Toss with enough dressing to coat. Arrange bell pepper on top.

GRAY'S SPICY THAI CHICKEN & PASTA SALAD image

Yield Makes 6-8 main course servings

Number Of Ingredients 16

2 split chicken breasts (bone-in)
1 lb. linguine or Chinese noodles
2 tsp. sesame oil
1 cucumber, seeded and julienned
4 Tbs fresh ginger, julienned
1/2 small red onion, thinly sliced
1-2 fresh jalapeno peppers, julienned
1/2 cup fresh basil, sliced into strips (chiffonade)
2 tsp fresh lemongrass, minced
3 cloves garlic, crushed
1/2 cup fresh lime juice
6 Tbs fish sauce
3 Tbs sugar
2 tsp chili oil
1/2 cup fresh cilantro, minced
1/2 cup roasted peanuts, chopped

Steps:

1. Lightly salt chicken breast (bone-in). Bring a pot of water to a boil and add chicken. When water boils again, cover and gently simmer 5 minutes. Then turn off heat and let sit 10-12 minutes until breast is cooked. Remove breast and let cool. 2. Meanwhile, cook pasta, drain and run under cold water. In a large bowl, toss pasta with sesame oil and set aside. 3. When chicken is cool, pull meat off the bone and into shreds about 1/4 inch wide and 1 1/2 inches long. Set aside. 4. Toss noodles with cucumber, jalapeno, ginger, basil, and red onion. Set aside. 5. In a small bowl, combine lemon grass, garlic, lime juice, chili oil, fish sauce, and sugar until sugar is dissolved. Set aside. 6. Refrigerate everything until ready to serve. 7. When ready to serve, toss pasta mixture with chicken, sauce mixture, and cilantro. Sprinkle peanuts on top. Serve chilled or at room temperature.