Thai Noodle Salad With Shrimp And Sugar Snap Peas Recipes
SESAME NOODLES WITH SHRIMP & SNAP PEAS
Stir-fries and busy nights are a match made in heaven. For a boost of vibrant color and freshness, I sometimes stir in chopped cilantro just before I serve it from the pan. -Nedra Schell, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.
Nutrition Facts : Calories 418 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 646mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 8g fiber), Protein 29g protein.
THAI SHRIMP AND SNOW PEAS
Spicy Thai shrimp and snow peas. Serve with rice and garnish with sprouts.
Provided by Mark Whitnell
Categories World Cuisine Recipes Asian
Time 34m
Yield 8
Number Of Ingredients 21
Steps:
- Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
- Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
- Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 35.7 g, Cholesterol 172.8 mg, Fat 11.6 g, Fiber 5.2 g, Protein 24.4 g, SaturatedFat 1.8 g, Sodium 750.5 mg, Sugar 7.8 g
THAI SHRIMP NOODLES
An easy peasy 20 minute meal that can be easily adapted with more veggies - quicker than take-out and so much tastier (+healthier)!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and return pasta to pot. Stir in soy sauce mixture, shrimp, carrots, peanuts, green onions and cilantro. Serve immediately, garnished with sesame seeds, if desired.
THAI SHRIMP AND SUGAR SNAP PEAS
Sweet sugar snap peas and shrimp cooked with coconut milk, garlic, ginger, and some heat! Serve over cooked rice noodles.
Provided by saralinds
Categories World Cuisine Recipes Asian
Time 29m
Yield 4
Number Of Ingredients 11
Steps:
- Combine vegetable oil, garlic, red pepper flakes, and ginger in a large skillet over medium heat; cook and stir until fragrant, about 1 minute. Add sugar snap peas; cook until bright green, 1 to 2 minutes.
- Stir water and cornstarch together in a small bowl until smooth; pour into the skillet. Add shrimp, coconut milk, and tomatoes. Increase heat to medium-high; cook until coconut milk is simmering and shrimp are light pink and firm, about 7 minutes. Sprinkle Thai basil on top.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 17.7 g, Cholesterol 172.6 mg, Fat 27.4 g, Fiber 4.8 g, Protein 24.1 g, SaturatedFat 20.9 g, Sodium 215.2 mg, Sugar 1 g
NOODLE SALAD WITH CHICKEN AND SNAP PEAS
Fresh Japanese-style noodles, such as udon, are sold in the refrigerated deli section of some grocery stores and specialty markets. If unavailable, substitute bucatini or spaghetti.
Provided by Selma Brown Morrow
Categories Dinner Picnic Salad Chicken Kid-Friendly High Fiber Lunch Noodle Sugar Snap Pea Green Onion/Scallion Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook snap peas in boiling salted water until crisp-tender, 2 minutes. Transfer to bowl.
- Return water to boil. Add noodles. Cook until tender but firm, 3 minutes (or as directed on package). Drain; rinse under cold water until cool. Transfer to large bowl. Toss noodles with sesame oil. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat. Arrange salad on platter; top with toasted sesame seeds, if desired.
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THAI SHRIMP NOODLE SALAD - DISHING OUT HEALTH
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5/5 (1)Total Time 20 minsCategory Entree/Salad, SeafoodCalories 365 per serving
- In a medium bowl or glass measuring cup, combine 1/4 cup of the olive oil, lime juice, fish sauce, honey, garlic, and ginger; stir with a whisk. Let dressing stand for at least 10 minutes while you prepare remainder of recipe.
- Heat remaining 2 Tbsp. olive oil in a large skillet over medium-high heat. Season shrimp with salt, if desired, and add to hot skillet. Cook 2 to 3 minutes per side, or until shrimp turn opaque. Transfer to a plate.
- Cook noodles according to package directions. Drain and transfer noodles to a large bowl. Pour about two thirds of the dressing over noodles, and gently toss to combine.
- Divide noodles evenly between each of four bowls. Place shrimp overtop, and garnish with sliced mango, chopped peanuts, and fresh mint leaves, if desired. Drizzle remaining dressing evenly over each bowl, and serve immediately.
THAI PEANUT NOODLE SALAD - VANILLA AND BEAN
From vanillaandbean.com
5/5 (17)Total Time 30 minsCategory Dinner, LunchCalories 328 per serving
- Preheat oven to 350F (180C) and toast the cashews for 8-9 minutes, or until golden and fragrant. Set aside to cool. Rough chop. Set aside 2 Tbs for garnish.
- Into the bowl of a food processor, add the ginger, garlic, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a few Tbs of hot water. Process until smooth. Check consistency. The dressing needs to be thick enough to stick to the noodles and veggies. If too thin, it'll sink to the bottom of the bowl. Add up to two more Tbs of water if desired.
- Pour the dressing over the salad, holding out about 1/4 C. Toss salad thoroughly so that all the noodles and veggies are covered. Add additional dressing if desired. Transfer to a serving bowl and sprinkle additional herbs and 2 Tbs of cashews over the top. Serve with lime wedges and Sriracha.
SESAME NOODLE SALAD WITH SUGAR SNAP PEAS - SIMPLE SEASONAL
From simpleseasonal.com
4.8/5 (4)Category SaladsCuisine AsianTotal Time 1 hr 50 mins
- Bring the dressing ingredients to a boil in a small saucepan, remove from the heat, and then set aside to cool.
- Immediately toss together the pasta and the dressing. Allow the pasta to cool for approximately 15 minutes, and then transfer it to the refrigerator to chill for 1 hour.
- Blanch the sugar snap peas. First make an ice bath by placing 1-2 trays of ice cubes into a large mixing bowl and fill about halfway with water. Bring a pot of water to a boil. Drop in the sugar snap peas and cook for 1 1/2 minutes. Quickly drain the sugar snap peas and then immediately place them in the ice bath.
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- NOTE: If you want to do everything in ONE POT for fewer dirty dishes to wash (my modus operandi in life), follow my directions as written and poach the chicken at the end, after blanching the veggies and cooking the noodles, in the SAME POT OF WATER. Alternatively, if you need to make this meal fastest way possible, set out a second large pot of water to poach the chicken concurrently because it does take about 30 minutes to poach – see step 5.
- Put a large pot of water on the stove and bring to a boil. Set out a large bowl filled with water next to the stove (to which you will add ice later for an ice bath). Set a colander over a flat bowl. We are using these, in turn, for the snow peas, julienned carrots, julienned bell pepper and soba noodles.
- While waiting for the water to boil, whisk all ingredients together. Taste and season with kosher salt as needed – amount depends on saltiness of peanut butter, and whether you used tamari or light soy sauce (former is typically saltier than the latter). It should taste salty, since it will be used to coat noodles. If you made it ahead and it’s a bit thick upon taking it out of the fridge, add a splash of boiling water and whisk until loose again.
- Add a bunch of ice cubes into the large bowl of water. Once the pot of water comes to a boil, add a generous amount of salt (as if salting for pasta) and add sugar snap peas. Blanch 3-4 minutes until tender but still retaining crispiness. Do not dump out the water: Use tongs or a handle mesh strainer to transfer sugar snap peas into the ice bath. Once cool, transfer into colander to drain.
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- Make the dressing: In a large measuring cup or bowl, whisk together the peanut butter, sweet chili sauce, oil, soy sauce, lime juice, garlic, and cilantro. Set aside.
- Bring a large pot of water to a boil. When boiling, add the udon noodles and cook for 4 minutes. Add the sugar snap peas and cook for another minute. Drain and rinse under cold water to stop the cooking. Drain again and add to a large bowl.
- While the noodles are cooking, in a large skillet over medium heat, heat the oil. When hot, add the shrimp and sesame seeds. Cook 3-5 minutes or until the shrimp are pink and no longer transparent.
- Add the cooked shrimp, carrots, green onion, and bell pepper to the noodles. Add the dressing and mix thoroughly. Refrigerate for at least 30 minutes or until cold. Serve cold.
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Cuisine Thai,Indian,CanadianCategory Stir Fry Sauces,EntreesServings 6
- In large skillet or wok, melt butter over medium-high heat; add shrimp, sugar snap peas, curry powder, garlic powder and salt. Cook, stirring, for 5 minutes until shrimp begins to turn pink.
- In bowl, whisk coconut milk, wine, cornstarch and lime juice until smooth; add to shrimp mixture. Reduce heat to medium and cook, stirring, for 2 minutes or until shrimp are cooked through and peas are tender-crisp. Sprinkle with green onions.
- Test Kitchen Tip: • Make this dairy-free by replacing butter with vegetable oil or peanut oil. • Sprinkle with chopped Thai basil, if desired.
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