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    You are in: Home / Recipes / Cold Thai Noodle Salad Recipe
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    Cold Thai Noodle Salad

    Cold Thai Noodle Salad. Photo by Vicki in CT

    1/2 Photos of Cold Thai Noodle Salad

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Philly Closet Cook's Note:

    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 availabe in the Asian section of most supermarket 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 you do not the specs. This is not an exacting recipe. If you want is 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Dressing

    • 1/2 cup smooth peanut butter
    • 1/2 cup peanut oil (or canola or lite olive)
    • 1/3 cup low sodium soy sauce
    • 1/3 cup rice wine vinegar
    • 2 tablespoons fish sauce (substitute with 1/4 cup low sodium soy sauce)
    • 2 tablespoons Asian chili sauce, recommend sriracha
    • 2 tablespoons sesame oil
    • 1 tablespoon sugar
    • 1 teaspoon ground pepper (preferably white)
    • 1/2 teaspoon garlic powder
    • 1 cucumber, seeded and chopped
    • 1 red bell pepper, seeded and chopped
    • 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)
    • 2 tablespoons sesame seeds
    • 1/4 cup chopped cilantro (optional)

    Directions:

    1. 1
      Cook noodles al dente (do not overcook - mushy noodles won't work).
    2. 2
      Strain and rinse under cold water until cooled.
    3. 3
      Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
    4. 4
      In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
    5. 5
      Chill minimum 2 hours.
    6. 6
      Transfer to a bowl or platter, if you you want.
    7. 7
      Before serving pour reserved "dressing" over noodles.
    8. 8
      Sprinkle sesame seeds and reserved green onions (and cilantro if used).

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    Ratings & Reviews:

    • on March 11, 2014

      55

      First thing you should know is that this makes a lot! Perfect for parties cuz everyone will love it. I used whole wheat pasta(accidental purchase) and let pasta chill in fridge for two hours and then finished the sauce and veggies. I didn't have any fish sauce but I did have some ginger which is sold in a tube in produce section. I added about two tablespoons of the ginger and I used more chili sauce than called for also. Don't like napa cabbage so I used green cabbage instead. Very good!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2012

      55

      Wowza!!! I could eat this everyday! I added about 1T of grated ginger to the dressing and only used 2/3 of the dressing for the finished salad. I also used the beans sprout and toasted the sesame seeds.Oh..and didn't use the fish sauce, I'm not a fan. I LOVED this salad. DH doesn't like peanut sauce on anything and ate two servings. I'll be making this again. Thanks so much for this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2012

      I love this! Thank you. I followed the recipe to the T (well I used oyster flavored sauce instead of fish sauce) except I made super tiny pork and sesame meatballs that I sauted in some butter and sesame oil, cooled them, fridged them overnight and added them when the pasta mixture and the meatballs were chilled. I cannot tell you how awesome it was. Thanks again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Cold Thai Noodle Salad

    Serving Size: 1 (101 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 332.1
     
    Calories from Fat 162
    49%
    Total Fat 18.0 g
    27%
    Saturated Fat 3.2 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 525.7 mg
    21%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 2.7 g
    11%
    Sugars 4.3 g
    17%
    Protein 8.9 g
    17%

    The following items or measurements are not included:

    rice wine vinegar

    Asian chili sauce

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