Cold Thai Noodle Salad

Cold Thai Noodle Salad
Cold Thai Noodle Salad
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 available in the Asian section of most supermarkets 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 not the specs. This is not an exacting recipe. If you want it 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.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 12
white meat free gluten free red meat free contains pasta contains dairy pescatarian
  • 1 tablespoon sugar
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon garlic powder
  • 2 tablespoons sesame oil
  • 1/2 cup smooth peanut butter
  • 1 red bell pepper seeded and chopped
  • 1/3 cup low sodium soy sauce
  • 1/3 cup rice wine vinegar
  • 1 cucumber seeded and chopped
  • 1/4 cup chopped cilantro (optional)
  • 1 lb spaghetti or 1 lb linguine
  • 1/2 cup peanut oil (or canola or lite olive)
  • 2 tablespoons fish sauce (substitute with 1/4 cup low sodium s
  • 2 tablespoons asian chili sauce recommend sriracha
  • 1 teaspoon ground pepper (preferably white)
  • 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)
  • Carbohydrate 2.64504398130042 g
  • Cholesterol 0 mg
  • Fat 5.15274508944666 g
  • Fiber 0.892027016075206 g
  • Protein 2.06885655441734 g
  • Saturated Fat 0.817289686041644 g
  • Serving Size 1 1 -14 serving(s) (82g)
  • Sodium 653.587510843534 mg
  • Sugar 1.75301696522521 g
  • Trans Fat 0.229508497577955 g
  • Calories 64 calories

My Go-To Cold Thai Noodle Salad: A Simple Recipe for Busy Weeknights

As a busy working mom, finding time to cook delicious and healthy meals can often feel like a Herculean task. My weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present demand for dinner. That’s why I rely on recipes that are not only quick and easy but also satisfying and flavorful. This Cold Thai Noodle Salad is my absolute go-to – a refreshing and vibrant dish that requires minimal effort but delivers maximum taste. It’s the perfect meal prep option for busy days and nights, and a fantastic way to incorporate fresh vegetables into your family’s diet.

The beauty of this recipe lies in its flexibility. You can easily adjust the ingredients to match your preferences and what you have on hand. Sometimes, I'll add leftover grilled chicken or shrimp for a heartier meal. Other times, I'll play around with different vegetables based on what's in season at the local farmers market. It’s a recipe that truly allows for creative expression in the kitchen, while simultaneously saving me valuable time and energy. I've been making this salad for years, perfecting it along the way. My family loves it because it is so customizable – even the pickiest eaters find something to enjoy in this colorful mix of flavors and textures.

One of the things I love most about this Cold Thai Noodle Salad is its ability to transport me to a different place. The vibrant flavors of the peanut sauce, the refreshing crunch of the vegetables, the tang of the rice wine vinegar – it all evokes the bright, sunny atmosphere of a bustling Thai street market. It’s a culinary vacation in a bowl, perfect for those busy nights when a trip overseas just isn't feasible. Beyond the delightful taste and quick preparation time, this salad offers another significant advantage: it's incredibly versatile. It's just as delicious served as a light lunch as it is a satisfying dinner. I frequently make a large batch at the beginning of the week and enjoy it throughout the week. I even pack it for lunch—it's perfect for brown-bagging it!

The peanut butter base provides a lovely richness and creaminess while the fish sauce adds a depth of umami flavor that's truly unmatched. Don't be intimidated by the fish sauce if you haven't used it before; it’s easily found in most grocery stores (often near the soy sauce and other Asian ingredients). Trust me, a little goes a long way. The sriracha adds a pleasant kick of heat, which is completely adjustable to your preference. If you’re not a fan of spicy food, simply reduce the amount or omit it altogether. The recipe is perfectly delicious without it!

This Cold Thai Noodle Salad is more than just a recipe; it's a testament to the fact that delicious and healthy meals don't have to be time-consuming. It's a reflection of my commitment to providing my family with nourishing food, even amidst the craziness of everyday life. And if I can create a dish this flavorful and satisfying on a busy weeknight, then you absolutely can too. So go ahead, give it a try. I'm confident it will become a new favorite in your household.

Tips for Success:

  • Use good quality ingredients: The flavor of this salad really shines when you use fresh, high-quality ingredients. The better the ingredients, the better the salad will taste.
  • Don’t overcook the noodles: Al dente noodles are crucial for the best texture. Overcooked noodles will become mushy and ruin the salad.
  • Adjust the spice level to your liking: Feel free to add more or less sriracha depending on your preference.
  • Make it ahead of time: This salad tastes even better the next day, so it’s perfect for meal prepping.
  • Get creative with the veggies: Feel free to substitute your favorite vegetables for the ones listed in the recipe.

Enjoy!

Step-by-step

    • Cook noodles al dente (do not overcook - mushy noodles won't work). Strain and rinse under cold water until cooled.
    • Mix or whisk together all dressing ingredients (peanut butter through garlic powder) until blended.
    • In a 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 desired.
    • Before serving, pour reserved dressing over noodles.
    • Sprinkle sesame seeds and reserved green onions (and cilantro if used).
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