Thai Noodle Salad I

Thai Noodle Salad I Recipe - Authentic Cuisine from Thailand

Region / culture: Thailand | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Thai Noodle Salad is a delicious and refreshing dish that combines the flavors of peanut butter, ginger, and soy sauce with fresh vegetables and noodles. This salad is perfect for a light lunch or dinner, and can be easily customized to suit your taste preferences.

History

Thai Noodle Salad is a popular dish in Thailand, where it is often served as a street food or as part of a traditional meal. The combination of noodles, peanut butter, and fresh vegetables is a classic Thai flavor profile that has been enjoyed for generations.

Ingredients

8 oz (227 g) of udon noodles
0.5 cup of unsalted crunchy peanut butter
0.5 cup of milk
1 tsp of grated fresh ginger
1 clove of garlic, minced
3 tbsp of rice wine vinegar
3 tbsp of soy sauce
1 tbsp of dark sesame oil
0.13 tsp of crushed red pepper flakes
1 cucumber, julienned
2 cups of fresh bean sprouts
2 carrots, grated
6 green onions, thinly sliced
0.25 cup of chopped fresh mint
1 head of romaine lettuce
1 cup of chopped peanuts

How to prepare

In a large pot, bring lightly salted water to a boil. Add the udon noodles and cook for approximately five minutes or until tender.
Drain the noodles and rinse them under cold running water. Allow them to cool.
In a small bowl, whisk together the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes until well blended.
In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions, and mint.
Pour the peanut butter dressing over the salad and toss until well coated.
Serve the salad chilled on a bed of romaine leaves.
Garnish with the roasted and chopped peanuts.

Variations

Add shrimp or tofu for extra protein.
Use different types of noodles, such as rice noodles or soba noodles.
Add chopped cilantro or Thai basil for extra flavor.

Cooking Tips & Tricks

Be sure to rinse the noodles under cold water after cooking to prevent them from sticking together.

- You can customize this salad by adding your favorite protein, such as grilled chicken or tofu.

- For a spicier salad, add more crushed red pepper flakes to the dressing.

Serving Suggestions

This salad can be served as a main dish or as a side dish alongside grilled meat or seafood.

Cooking Techniques

Boil the noodles until tender, then rinse under cold water to stop the cooking process.

- Whisk together the dressing ingredients until smooth and creamy.

- Toss the salad ingredients with the dressing until well coated.

Ingredient Substitutions

Use almond butter or sunflower seed butter in place of peanut butter.

- Substitute coconut aminos for soy sauce for a gluten-free option.

- Use zucchini noodles or spiralized vegetables in place of traditional noodles.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the peanuts just before serving to maintain their crunch.

Presentation Ideas

Serve this salad on a large platter or individual plates, garnished with extra peanuts and fresh herbs for a beautiful presentation.

Pairing Recommendations

This Thai Noodle Salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a refreshing iced tea or sparkling water.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Thai Noodle Salad contains approximately 350 calories.

Carbohydrates

The noodles in this salad provide a good source of carbohydrates, which are essential for energy production and overall health.

Fats

The peanut butter in this salad is a good source of healthy fats, which are important for brain function and hormone production.

Proteins

This salad contains a moderate amount of protein from the peanuts and milk in the dressing, as well as any additional protein you choose to add, such as chicken or tofu.

Vitamins and minerals

The fresh vegetables in this salad provide a variety of vitamins and minerals, including vitamin C, vitamin A, and potassium.

Alergens

This recipe contains peanuts and soy sauce, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, this Thai Noodle Salad is a balanced and nutritious meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Thai Noodle Salad is a flavorful and nutritious dish that is perfect for a light and refreshing meal. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this salad is a delicious way to enjoy the flavors of Thailand at home.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Thai Noodle Salad. It was many years ago, during one of my travels to Thailand. I had always been drawn to the vibrant flavors and aromatic spices of Thai cuisine, so when I came across this recipe at a local market in Bangkok, I knew I had to learn how to make it.

The market was a bustling hub of activity, with vendors selling all kinds of fresh produce, meats, and spices. As I made my way through the crowded aisles, I came across a stall run by a friendly older woman who was selling a variety of prepared dishes. One of the dishes that caught my eye was a colorful bowl of Thai Noodle Salad. The aroma of lemongrass, cilantro, and chili filled the air, and I knew I had to try it.

I struck up a conversation with the woman, who introduced herself as Nong. She was a talented cook who had been making traditional Thai dishes for many years. As we chatted, she revealed that the recipe for the Thai Noodle Salad had been passed down through generations in her family, and she was happy to share it with me.

Nong took me under her wing and taught me how to make the salad from scratch. She showed me how to cook the rice noodles until they were tender yet still slightly chewy, and how to make the dressing with a perfect balance of sweet, sour, salty, and spicy flavors. She also taught me the importance of using fresh ingredients, such as crisp vegetables, fragrant herbs, and succulent shrimp.

I spent the afternoon in Nong's kitchen, eagerly soaking up all of her culinary wisdom. She patiently guided me through each step of the recipe, teaching me the proper techniques for slicing vegetables, deveining shrimp, and tossing the noodles in the dressing. By the time we were finished, I had a delicious bowl of Thai Noodle Salad in front of me, ready to be devoured.

As I took my first bite of the salad, I was transported back to the bustling streets of Bangkok. The flavors were bold and vibrant, with a perfect balance of heat and freshness. The crunch of the vegetables, the succulent shrimp, and the chewy noodles all melded together in perfect harmony. It was a dish that captured the essence of Thai cuisine in every bite.

I thanked Nong profusely for sharing her recipe with me, and she smiled warmly in return. She told me that cooking was a way to connect with others, to share a piece of oneself through food. I couldn't agree more. From that day on, the Thai Noodle Salad became a staple in my cooking repertoire, a dish that I would make time and time again for family and friends.

Over the years, I have continued to refine the recipe, adding my own personal touches and variations. Sometimes I'll swap out the shrimp for chicken or tofu, or add extra herbs and spices for an extra kick. But no matter how I choose to make it, the essence of Nong's original recipe remains at the heart of each dish.

As I sit down to enjoy a bowl of Thai Noodle Salad, I can't help but feel grateful for the serendipitous encounter that led me to this recipe. It's a reminder of the power of food to bring people together, to create lasting memories, and to nourish both body and soul. And for that, I will always be thankful to Nong and her delicious Thai Noodle Salad.