Thai Pasta Salad Recipes

THAI PASTA SALAD

Steps:

• Cook pasta. Drain, rinse in cool water and drain again. Place in a large bowl.
• Cut cucumber in half lengthwise. Scoop out seeds and discard. Cut cucumbers into thin slices.
• Add cucumbers, bell peppers and onions to pasta.
• Place rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic and red pepper flakes into a container. Mix well.
• Pour dressing over pasta. Toss pasta until well combined with dressing.
• Add fresh cut basil and cilantro and sprinkle with sesame seeds. Toss lightly.

THAI-INSPIRED PASTA SALAD

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.

SPICY THAI PASTA SALAD

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.

THAI CHICKEN PASTA SALAD

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.

PAD THAI PASTA SALAD

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

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.

THAI PASTA SALAD

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.