Bangkok Noodle Salad

Bangkok Noodle Salad Recipe from Thailand with Chicken, Peanuts, and Peanut Butter Dressing

Region / culture: Thailand | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Bangkok Noodle Salad is a vibrant, flavorful dish that combines the rich textures and tastes of Southeast Asian cuisine with the convenience of a simple, make-ahead meal. Perfect for summer picnics, potlucks, or a refreshing lunch, this salad is a delightful mix of tender pasta, crisp vegetables, succulent chicken, and a tangy, nutty dressing that ties it all together. Whether you're a seasoned cook or a novice in the kitchen, this recipe is straightforward and promises to deliver a burst of flavor in every bite.

History

The origins of Bangkok Noodle Salad are rooted in the diverse culinary traditions of Thailand, where noodles, fresh vegetables, and herbs are staples in the diet. This dish is inspired by the classic Thai peanut sauce, a beloved condiment known for its complex flavor profile that includes sweet, sour, salty, and spicy elements. Over time, as Thai cuisine gained popularity worldwide, adaptations of traditional recipes began to emerge, catering to global palates while retaining the essence of Thai flavors. Bangkok Noodle Salad is one such adaptation, offering a harmonious blend of traditional Thai ingredients with a modern twist.

Ingredients

4 oz (113 g) cappellini or other thin pasta
4 green onions, whites only, thinly sliced
0.5 cup carrots, thinly sliced or julienned (blanched in boiling salted water to remove raw flavor)
0.5 cup cucumber, cut into thin strips
1 cup cooked chicken, cut into thin strips
0.5 cup cilantro, chopped
chopped peanuts for garnish

Dressing

0.25 cup chunky-style peanut butter
2 tbsp soy sauce
1 tsp dijon mustard
0.25 tsp red pepper flakes
2 tbsp rice wine vinegar
2 tsp sesame oil

How to prepare

In a small bowl, mix all the ingredients for the dressing until smooth.
Break the pasta in half and cook it according to the package directions. Rinse with cold water and drain well.
In a large bowl, toss the cooked pasta with the dressing. Then, add the carrots, cucumber, onion, and chicken.
Toss everything together to combine. Refrigerate for 1 hour before serving.
Garnish with cilantro and peanuts.

Variations

For a gluten-free version, use tamari instead of soy sauce and substitute the pasta with rice noodles.
Add a sweet element by including mango or pineapple chunks.
Increase the heat with additional red pepper flakes or a splash of Sriracha sauce.

Cooking Tips & Tricks

To ensure your Bangkok Noodle Salad turns out perfectly, consider the following tips:

- Use a vegetable peeler to create thin, uniform cucumber strips.

- To prevent the pasta from sticking together, rinse it under cold water immediately after cooking.

- Allow the salad to chill in the refrigerator for at least an hour before serving to let the flavors meld together.

- For a vegetarian version, substitute the chicken with tofu or tempeh.

Serving Suggestions

Serve the salad chilled, garnished with extra cilantro and chopped peanuts. For a complete meal, pair it with a side of fresh spring rolls or a light soup.

Cooking Techniques

The key technique in this recipe is the preparation of the dressing. Whisking the ingredients vigorously until smooth ensures that the flavors are well blended. Additionally, properly cooking the pasta to al dente texture is crucial for the salad's overall texture.

Ingredient Substitutions

Almond butter can replace peanut butter for those with peanut allergies.

- Brown rice vinegar can be used instead of rice wine vinegar for a slightly different acidity.

- Agave nectar or honey can substitute for the dijon mustard if preferred.

Make Ahead Tips

This salad can be prepared up to a day in advance. Store the dressed salad in an airtight container in the refrigerator, and add the garnishes just before serving to maintain freshness and crunch.

Presentation Ideas

Serve the salad in a large, clear bowl to showcase the colorful ingredients. Top with a sprinkle of sesame seeds and a few lime wedges for an extra touch of elegance.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a refreshing iced lemongrass tea complements the flavors of the salad beautifully.

Storage and Reheating Instructions

Bangkok Noodle Salad is best enjoyed cold and does not require reheating. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Calories per serving

A serving of Bangkok Noodle Salad contains approximately 350 calories, making it a suitable option for a light meal that doesn't skimp on flavor or nutrition.

Carbohydrates

This dish is a good source of carbohydrates, primarily from the pasta and vegetables. A serving of Bangkok Noodle Salad provides approximately 45 grams of carbohydrates, which supply energy for your daily activities. The fiber from the vegetables also aids in digestion and promotes a feeling of fullness.

Fats

The fats in this recipe come mainly from the peanut butter and sesame oil in the dressing. These ingredients contribute healthy monounsaturated and polyunsaturated fats, which are beneficial for heart health. A serving contains about 15 grams of fat, making it a moderate-fat dish.

Proteins

With both chicken and peanut butter as ingredients, Bangkok Noodle Salad is a good source of protein, offering about 20 grams per serving. Protein is essential for building and repairing tissues, making this dish a great post-workout meal option.

Vitamins and minerals

This salad is rich in vitamins and minerals, thanks to the variety of vegetables and nuts. It provides vitamin A from the carrots, vitamin C from the cilantro, and potassium from the cucumber, among others. The peanuts add magnesium and phosphorus, which are important for bone health.

Alergens

This recipe contains common allergens such as peanuts, wheat (from the pasta), and soy (from the soy sauce). If you have food allergies, consider suitable substitutions or consult with a healthcare provider before preparing this dish.

Summary

Overall, Bangkok Noodle Salad is a balanced dish that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a nutritious option that doesn't compromise on taste.

Summary

Bangkok Noodle Salad is a delightful dish that combines the essence of Thai cuisine with the convenience of a quick, nutritious meal. With its vibrant flavors, textures, and colors, this salad is sure to be a hit at any gathering or as a tasty meal at home. Whether you stick to the original recipe or explore variations, the result is a delicious testament to the rich culinary traditions of Thailand.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a hot summer day, and I had decided to escape the heat by browsing through a local flea market. As I strolled through the stalls, one in particular caught my eye. It was a small, unassuming booth run by a sweet elderly woman who had a twinkle in her eye and a warm smile on her face.

I struck up a conversation with her and soon discovered that she was a seasoned traveler who had spent years exploring the far corners of the world. She regaled me with stories of her adventures in Bangkok, where she had learned to make a delicious noodle salad from a street vendor.

Intrigued by her tales, I asked her if she would be willing to share the recipe with me. To my delight, she agreed and began to write down the ingredients and instructions on a crumpled piece of paper. As she spoke, I could see the passion in her eyes and hear the nostalgia in her voice. This salad was more than just a dish – it was a memory, a taste of a place and time long gone.

I thanked the kind woman profusely and left the flea market with the precious recipe clutched in my hand. As soon as I got home, I set to work in the kitchen, eager to recreate the flavors of Bangkok in my own home.

The first step was to prepare the dressing, a tangy and spicy concoction made with soy sauce, rice vinegar, sesame oil, and a touch of honey. As I whisked the ingredients together, the aroma of toasted sesame seeds filled the air, transporting me back to that bustling street market in Bangkok.

Next, I boiled the noodles until they were al dente and tossed them with the dressing to ensure that each strand was coated in its flavorful goodness. I added a colorful array of vegetables – crisp cucumbers, crunchy bell peppers, and fragrant herbs – to the mix, creating a vibrant and enticing salad that was as beautiful as it was delicious.

As I took my first bite, I closed my eyes and savored the explosion of flavors in my mouth. The sharp tang of the vinegar, the richness of the sesame oil, the sweetness of the honey – it was a symphony of tastes that danced on my taste buds.

I knew then that this Bangkok noodle salad would become a staple in my kitchen, a recipe that I would cherish and pass down to future generations. It was more than just a dish – it was a connection to a world beyond my own, a reminder that food has the power to transport us to faraway places and evoke memories long forgotten.

And so, every time I make this salad, I am transported back to that flea market, to the kind woman who shared her recipe with me, to the streets of Bangkok where it all began. And as I take a bite, I am reminded of the joy of discovery, the thrill of exploration, and the power of food to bring people together, no matter how far apart they may be.