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It's crazy how one little thing can set me off; this time it all started when I met a few friends for lunch this past week at Whole Foods. We each tried something different from their fabulous deli/salad bar selection. I chose a wonderful Thai salad with tofu, and that was all it took! The vibrant Asian flavors exploded with each delicious bite; and it's been a "Thai kick" here at The Café ever since.
I've been concocting all sort of dishes ever since my wonderful lunch, all with classic Thai flavors and characteristic Asian ingredients. This noodle salad is a favorite and one that we managed to snap some photos of.
I kept it fairly healthy with a high ratio of fresh veggies to pasta and tied it together with a flavorful peanut sauce that's deliciously savory, sweet and spicy, all at the same time. Next time I'll make extra sauce because it would also be wonderful drizzled on grilled chicken, pork or seafood.
The salad can be served warm, cold or at room temperature. I made a big batch and served it with grilled chicken (Thai-inspired, of course, recipe to come ............... I think you'll LOVE it!!). It keeps well and we've enjoyed eating the leftovers for lunches and quick dinners. I know I'll be making it again and again.
Oh, and one last thing; I don't about you, but sometimes I struggle with what to take to a friend or family in need of some love or a bit of encouragement. A delicious meal speaks volumes and is a wonderful love language. I have a feeling this Thai Noodle Salad would be a huge hit with young and old alike. Throw in a little rotisserie chicken if you think they'd miss the meat .............. it's so true what they say; friend in need is truly a friend indeed!
- ¼ cup peanut butter
- 3 tablespoon soy sauce
- ¼ cup sweet chilli sauce
- ¼ cup lime juice
- 3 tablespoons peanut or canola oil
- For the noodles:
- 12 ounces angel hair pasta you could also use linguini, fettuccine, Asian rice noodles, Udon noodles etc.
- 1 tablespoon peanut or canola oil
- 1 teaspoon finely minced fresh ginger
- 3 cloves finely minced fresh garlic
- 10 baby carrots julienned (I cut each carrot in thirds, lengthwise then cut into thin strips, again lengthwise)
- 1 medium red onion thinly sliced, vertically
- 1 medium red bell pepper cut into bite-size thin strips
- 1 medium yellow bell pepper cut into bite-size thin strips
- 1 bunch green spring onions, sliced on a long diagonal
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh basil
- 2 tablespoons chopped fresh mint
- ¼ cup toasted sesame seeds
- 1 cup chopped salted peanuts
- fresh cilantro basil and mint leaves, for garnish
-
Combine peanut butter and soy sauce in a medium size glass jar. Microwave on high for fifteen seconds to soften peanut butter. Remove from microwave and stir until smooth. Add next 4 ingredients, cover jar and shake vigorously. Set aside.
-
Bring a large pot of water to a boil. Add 1 tablespoon of salt and stir till dissolved. Add pasta and cook according to package directions until al dente. (Angel hair pasta will take about 3-4 minutes. Thicker pastas will take longer.) Drain well.
-
Place about a half cup of peanut sauce in a large serving bowl. Add hot pasta and toss with two forks to combine. Set aside.
-
Heat a large sauté pan with the one tablespoon of oil over medium high heat. When oil is hot, but not smoking add garlic and ginger. Stir for about 10 seconds, then add all veggies except green onions. Stir continuously for 1 minute. Remove from heat, add green onions and stir one more time.
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Add veggies, chopped fresh herbs and more peanut sauce (to taste) to bowl with noodles and toss again to combine ingredients. Taste and season with salt, if needed. Top with sesame seeds, peanuts and fresh herbs leaves. Serve warm, at room temperature or cold.
Monique Labelle-Wheeler says
Everyone at our house enjoyed this salad! It was absolutely delicious! Thank you for the great vegetarian recipes!
Chris Scheuer says
We're so glad you liked it Monique! We've got tons of salads in our archives. Have fun!
Mr. & Mrs. P says
Chris, these noodles looks so wonderful!!! The peanut sauce would be a hit at our home!
Jemma says
Chris,
I have been out of town- but when I saw this recipe I couldn't wait to tell you that I am so looking forward to making it! Sounds wonderful!
Happy Hugs,
Jemma
Mary Hirsch says
On the week-end menu plan at Chez Hirsch.
Dining Alone says
Thanks for another noodle salad my husband will actually eat, this looks great!
Paulette L Motzko says
Hello Chris,
Do you own a restaurant?
I was just wondering by the name of your site here.
I write Feature Stories for family owned restaurants at CARestaurantShowCase.com.
I would love you to do a guest post on Cooking Up a Storm All Over The World and put some of your amazing photos on the Culinary Slide Show. There are about 1800 of them on now from all over the world and 211 members.
Really happy I discovered you and your amazing culinary & photographic talents!
Most people have no idea how much work goes into doing a cooking blog.
I sure didn't before I got into it 3 years ago.
Polly Motzko
You will find me on Twitter by that nick name and on Facebook by my full name of Paulette Le Pore Motzko
Laura Dembowski says
This sounds like the absolute perfect summer dinner! All these flavors sound so good and are making my mouth water!
Pam says
So many great flavors in this beautiful noodle salad. YUM!
Tricia @ Saving room for dessert says
You nailed this one - as you always do - but this is calling me by name. I have wanted to make something along this line for a long, long time. The peanut sauce alone has drawn me in. Love it Chris - another excellent meal I need to put on my table!
Karen (Back Road Journal) says
This is a perfect summer salad when it is too hot to cook.
Veronica Miller says
I don't know if I've had Thai food but this sounds delish! The look reminds me of the noodle bowls you can get at Vietnamese restaurants, though the sauce they use is quite different. I love the combo of noodles and veggies!