SPICY THAI PASTA SALAD
This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 18
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
THAI CHICKEN PASTA SALAD
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
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.
THAI SHRIMP AND MANGO PASTA SALAD
Thai dinner made ready in just 25 minutes! Shrimp and tropical fruit come together in this delicious pasta salad made with Betty Crocker® Suddenly Salad® classic salad mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
- In large bowl, combine Seasoning mix from packet, lime juice, vegetable oil, sesame oil, water, sugar, soy sauce and red pepper flakes with whisk. Add shrimp, bell pepper, mango, green onions, cilantro and sesame seed. Toss until well combined. Stir in cooked pasta. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g
THAI SHRIMP-AND-PASTA SALAD
Make and share this Thai Shrimp-And-Pasta Salad recipe from Food.com.
Provided by rickoholic83
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta in boiling water for 9 1/2 minutes, omitting fat and salt.
- Add carrots and cook an additional 30 seconds.
- Drain and rinse with cold water.
- Combine pasta mixture, shrimp, lettuce, cilantro leaves and peanuts in a large bowl. Toss well.
- Combine lime juice and remaining 7 ingredients in a jar.
- Cover tightly and shake vigorously.
- Pour over pasta mixture, tossing gently to coat.
PAD THAI PASTA SALAD
Using an LG range/cooktop, this recipe uses pad Thai flavors in an American-style pasta salad.
Provided by Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 1. Bring a large pot of water to a boil. Generously salt and cook the pasta according to the package's directions for al dente. Drain, shaking occasionally to prevent sticking, until cooled to room temperature. 2. Meanwhile, zest the limes into a large bowl and squeeze in 1/3 cup juice. Whisk in the fish sauce, brown sugar, vinegar, 1 tablespoon oil, and a pinch each salt and pepper. 3. Heat the remaining tablespoon oil a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet along with half the garlic. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 minutes. Transfer to the bowl with the dressing. 4. Season the chicken with salt and pepper. Add to the same skillet along with the remaining garlic. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Add the bean sprouts and scallion greens and cook, stirring, until barely wilted, about 1 minute. Transfer to the bowl with the dressing. 5. Add the carrots, pasta, and peanuts to the bowl. Toss until everything is well-coated. Season to taste with salt and pepper. Garnish with the scallions and remaining peanuts. Serve warm, at room temperature, or refrigerate and serve cold.
THAI PASTA SIDE SALAD
A tasty peanut dressing lightly coats pasta and cabbage in this easy-to-make side dish that's perfect for potlucks or outdoor events. Try sesame oil instead of olive oil if you have some on hand. Laurie Davison - Clearwater, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cabbage, peppers and onions. In a small bowl, whisk the vinegar, peanut butter, soy sauce, honey and oil., Drain pasta and rinse in cold water; add to cabbage mixture. Pour dressing over salad; toss to coat. Just before serving, sprinkle with peanuts.
Nutrition Facts : Calories 161 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
COLD THAI PASTA SALAD
Pasta salads can have a variety of textures and tastes. The flavours of Thailand are showcased in this tangy dressing. Crisp vegetables and tender linguine pasta fill the pasta bowl to enhance any potluck or picnic. From Emily Richardson at Food and Drink
Provided by Leslie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).
- Drain and rinse under cold water and drain well. Place in large bowl.
- Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.
- To make Thai Dressing:
- In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.
- Pour over linguine, shrimp and vegetables and toss well to coat.
- Let stand 10 minutes before serving.
THAI-INSPIRED STEAK AND PASTA SALAD
Such flavorful steak - every bite sings as you chew. Two things about the ingredients: 1) I use ground herbs and spices because I can't afford to keep the fresh stuff around. I posted "fresh stuff equivalents" just in case. 2) I like my noodles completely cooked, all the way through...ie I don't like al dente. So if YOU like al dente, be sure to adjust the cooking time of your noodles. I got the marinade from Food Network's "Healthy Appetite with Ellie Krieger"
Provided by ceruleanseven
Categories One Dish Meal
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients of marinade, except for 2 Tbls of lime juice.
- Pour 1/2 marinade over steak, then add reserved lime juice. Refrigerate other half of marinade for later. Steaks should sit for at least 4 hours, or overnight.
- Once steaks are ready, you can either grill them until they are slightly pink in the middle, or broil them. To broil: place on a broiler pan, broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes.
- While steak is broiling/grilling, bring 3 quarts water to a boil in a large pot. Add pasta, cook until halfway done, then add green beans (optional). Let pasta alone until it finishes cooking.
- Let steak stand for a few minutes, then cut diagonally across grain into thin slices.
- Combine onions, red pepper, and steak into a pan. Add the remaining marinade and sesame seeds and saute until steaks are sizzling and onions and peppers are done to your liking.
- Serve steak and veggies over pasta, sprinkle with feta cheese.
- We use whatever steak we have left for steak and eggs the next morning!
SPICY THAI SHRIMP AND PASTA SALAD
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.
THAI-INSPIRED PASTA SALAD
This is a flavorful combination of spicy and sweet flavors that represents a great flavor of Thai noodles with everyday ingredients.
Provided by SuthernScott
Categories Salad 100+ Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a bowl.
- Combine canola oil, sesame oil, honey, soy sauce, salt, and pepper flakes in a microwave-safe bowl; mix to combine. Microwave on high powder for 30 seconds. Remove from the microwave and mix in peanuts and green onions. Pour over noodles and toss to coat.
Nutrition Facts : Calories 494.8 calories, Carbohydrate 54.6 g, Fat 27.1 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 2.9 g, Sodium 634.4 mg, Sugar 11.9 g
THAI-STYLE BEEF SALAD OVER ANGEL-HAIR PASTA
Steps:
- 1. In a large pot of boiling, salted water, cook the pasta until just done, about 5 minutes. Drain, rinse with cold water, and drain thoroughly. Toss the pasta with 1 tablespoon of the cooking oil and 2 tablespoons of the sesame oil. 2. In a large frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 5 to 10 minutes. Remove the nuts from the pan and chop them. 3. In a large frying pan, heat the remaining tablespoon of cooking oil over moderately high heat. Add half the jalapeño, the ginger, beef, and salt. Cook the meat, stirring frequently, until brown and cooked through, about 10 minutes. Remove the pan from the heat and stir in the remaining tablespoon sesame oil, the fish sauce, scallions, mint, and lime juice. 4. Put the pasta on plates and top with the beef salad. Sprinkle with the remaining minced jalapeño and the chopped almonds and serve with the lime wedges.
SHREDDED THAI CHICKEN PASTA SALAD
Add this flavorful recipe as a regular to your collection of dinner or lunch time favorites.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta as directed on box. Meanwhile in large bowl, stir together seasoning mix (from salad box), peanut butter, vinegar, soy sauce, oil, honey and Sriracha sauce with whisk or fork until blended.
- Drain pasta; rinse with cold water. Shake to drain well.
- Add drained pasta, chicken, broccoli and carrots to peanut butter mixture; toss to coat. Sprinkle with peanuts. Serve immediately, or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 40 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 11 g, TransFat 0 g
GRAY'S SPICY THAI CHICKEN & PASTA SALAD
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.
THAI BEEF PASTA SALAD
A local restaurant served this unique salad, and we loved it so much that we created our own version. It's a great way to use up leftover beef. -Alma Winberry, Great Falls, Montana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the dressing ingredients., Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing. Place in a large serving dish., In a large bowl, combine the salad greens, red pepper and onions. Drizzle with remaining dressing; toss to coat. Arrange lettuce mixture over spaghetti. Top with roast beef; sprinkle with peanuts if desired.,
Nutrition Facts : Calories 365 calories, Fat 16g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 909mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
THAI PASTA SALAD
This salad is great in the summertime, for buffets or for quick lunches. It has a nice kick to it!!
Provided by Abby Girl
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place chicken breast in a large saucepan; fill it with enough cold water to cover completely.
- Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low. The water should be at a gently simmer.
- Poach for 25 minutes.
- Allow chicken to cool in the cooking liquid.
- Remove chicken from the pan, reserving the cooking liquid.
- Cut into pieces.
- In a small saucepan, over medium heat, heat the vegetable oil.
- Add ginger, garlic and shallot; cook 4 - 5 minutes.
- Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid.
- Stir with a wooden spoon until the sauce is smooth.
- Add all remaining ingredients.
- Toss the pasta salad gently but thoroughly.
- Season with salt and pepper.
- If sauce is too thick, add more reserved cooking liquid.
Nutrition Facts : Calories 428.7, Fat 22.1, SaturatedFat 3.7, Cholesterol 15.5, Sodium 711.5, Carbohydrate 41.8, Fiber 4.4, Sugar 6.1, Protein 18.9
THAI BEEF PASTA SALAD RECIPE
How to make Thai Beef Pasta Salad Recipe
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the dressing ingredients.
- Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing. Place in a large serving dish.
- In a large bowl, combine the salad greens, red pepper and onions. Drizzle with remaining dressing; toss to coat. Arrange lettuce mixture over spaghetti. Top with roast beef; sprinkle with peanuts if desired. Yield: 6 servings.
THAI PASTA SALAD
This is a favorite in my house,we love food that has lots of flavor and this salad does. This salad is a nice change of pace from the traditional pasta salad that graces every picnic table all summer long.
Provided by joeyjoan K
Categories Pasta Salads
Time 30m
Number Of Ingredients 5
Steps:
- 1. boil egg noodles(will yield aprox 1lb when coooked) rinse drain and chill.
- 2. Add the chicken, vegtables,and peanut sauce.
- 3. mix well and serve cold.
- 4. for a milder dressing combine peanut sauce with 2tbsp honey and 2 tbsp lime juice.
- 5. I like to add scallions, and fresh tomatoes sometimes,this salad is very versatile and compatible with just about everything,so have fun and enjoy.
THAI SPAGHETTI PASTA SALAD
This Thai Spaghetti Pasta Salad recipe starts with spaghetti noodles and is full of fresh veggies, then tossed with a creamy, peanut based Thai dressing.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
- Mix dressing ingredients together until smooth.
- Toss salad ingredients together with dressing. Refrigerate Garnish with peanuts and cilantro
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