Recipe: Perfect Thai Noodle Salad

Thai Noodle Salad. Thai Noodle Salad with the BEST EVER Peanut Sauce- loaded up with healthy veggies! Keep some room in your heart for the unimaginable. ~Mary Oliver~ The other day I got a hankering for an old standby we used to have on the Mizuna menu, the vegetarian restaurant my friend Tonia and I started together way back when. Thai Noodle Salad with Peanut Sauce.

Freshly chopped vegetables, tropical fruit, chewy rice noodles, and a creamy peanut dressing make for an irresistible vegetarian side dish or light lunch. Photography Credit: Jessica Gavin Cold Thai Noodle Salad is one of those recipes I hesitated trying as a private chef. For years and years I've cooked for families with dietary restrictions. You can have Thai Noodle Salad using 20 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Thai Noodle Salad

  1. Prepare 8 ounces of stir-fry rice noodles.
  2. You need 1 of and 1/2 tablespoons roasted red chili paste.
  3. You need 1 tablespoon of fish sauce, plus more for serving.
  4. You need 1/2 teaspoon of granulated sugar.
  5. You need 1 tablespoon of grapeseed or other neutral oil.
  6. Prepare 1 of large shallot, thinly sliced.
  7. You need 4 of large garlic cloves, minced.
  8. You need 1 cup of chopped baby bok choy leaves (roughly 2 heads).
  9. It’s 2 tablespoons of freshly squeezed lime juice, plus several wedges for serving.
  10. Prepare 3 of scallions, green parts only, thinly sliced.
  11. It’s of large handful of fresh cilantro leaves, roughly chopped.
  12. Prepare of large handful of fresh basil leaves, torn (Thai is best, but Italian will work in a pinch).
  13. It’s of small handful fresh mint leaves, torn.
  14. It’s 1/3 cup of chopped dry roasted peanuts.
  15. You need of Glazed Salmon.
  16. It’s 1 tablespoon of roasted red chili paste.
  17. It’s 1 teaspoon of grapeseed or other neutral oil, plus more for cooking.
  18. It’s 4 of salmon fillets.
  19. Prepare of kosher salt.
  20. You need of freshly ground black pepper.

Whether it is a caloric restriction, gluten, allergy or otherwise I started having an adverse reaction to cooking diet specific foods in my personal life There are only so many times you. This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best.

Thai Noodle Salad instructions

  1. Prepare the noodles: Bring a large pot of water to a boil. Add the noodles, stir, and cook until just 'al dente'. Drain well, rinse under cold water until cool, and set aside..
  2. In a small bowl, whisk together the chili paste, fish sauce, sugar, and two tablespoons cold water. In a large non-stick skillet or wok, heat the oil over medium-high heat. Sauté the shallots for 1 to 2 minutes, stirring frequently. Add the garlic and sauté for another 30 seconds or so, or until fragrant. Add the bok choy leaves to the pan, and stir until just beginning to wilt. Add the cooled noodles. Don't stir and allow the noodles to caramelize slightly the pan before stirring gently. Add on.
  3. Prepare the salmon: In a small bowl, whisk together the red chili paste, oil, and 1 teaspoon cold water until mostly smooth. Brush the tops of the salmon fillets liberally with the chili paste mixture. Season very lightly with salt and pepper..
  4. Heat roughly one tablespoon neutral cooking oil over medium-high heat in a large 12-inch non-stick skillet. Add the salmon fillets, skin-side down, and cook for 3 to 4 minutes (time will vary depending on the thickness of your salmon fillets – my filets were about 1-inch thick). Flip the fillets and continue cooking until the flesh is slightly opaque in the center and the the salmon is caramelized, about 1 to 2 minutes. Distribute the Thai noodle salad, top with a piece of glazed salmon, and ser.

I kept the recipe vegetarian, but I usually add cooked bay shrimp. Cook pasta in large pot of boiling salted water until tender but still firm to bite. This Thai rice noodle salad is fresh and flavorful and it's simple to make, too. It features vermicelli rice noodles and lots of fresh summer vegetables — feel free to add or substitute depending on what's available at your local market. This Crispy Thai Cold noodle salad looks really scrumptious.