Best 3 Red Curry Peanut Noodle Salad Recipes

**Red Curry Peanut Noodle Salad: A Symphony of Flavors and Textures**

Immerse yourself in a culinary journey with our tantalizing Red Curry Peanut Noodle Salad, a delectable fusion of Thai and Vietnamese flavors. This vibrant dish invites you to experience a symphony of textures and aromas, featuring succulent shrimp, crisp vegetables, and chewy rice noodles, all harmoniously coated in a luscious red curry peanut sauce. As you delve into this irresistible salad, your taste buds will dance with delight at the interplay of sweet, sour, spicy, and savory notes, while the contrasting textures create a captivating symphony in your mouth. With two variations - one for a refreshing vegan option and the other incorporating tender chicken - this Red Curry Peanut Noodle Salad promises to satisfy every palate and transport you to the vibrant streets of Southeast Asia with every bite. So, embark on this culinary adventure and let the vibrant flavors and textures of this delightful dish take your breath away.

Let's cook with our recipes!

RED CURRY PEANUT NOODLE SALAD

Red Curry Peanut Noodle Salad image

Great cold noodle salad with Asian influences.

Provided by barbara lentz

Categories Pasta

Time 30m

Number Of Ingredients 11

Ingredients

1 lb spaghetti
1/2 c smooth peanut butter
2 Tbsp red curry paste
2 Tbsp lime juice
1/3 c chicken stock
1/4 c fresh cilantro chopped plus more for garnish
salt
1 c bean sprouts
4 scallions chopped
2 carrots shredded
1/3 c crushed peanuts

Steps:

1. Cook the spaghetti in salted boiling water. Strain and run cold water over it until cold. Set aside. In food processor place the peanut butter, red curry paste, lime juice, chicken broth and cilantro. Process until smooth.
2. Place spaghetti in a bowl. add the bean sprouts, scallions, and carrot. Pour the peanut mixture over the spaghetti.
3. Mix well . Top with peanuts and cilantro.

COLD CURRY-PEANUT NOODLES

Cold Curry-Peanut Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
12 ounces whole-wheat spaghetti
2/3 cup crunchy peanut butter
1 to 2 tablespoons red curry paste
2 teaspoons rice wine vinegar
Juice of 1 lime, plus wedges for serving
1/3 cup fresh cilantro leaves, plus more for sprinkling
2 scallions, thinly sliced
1 cucumber, peeled, seeded and cut into thin strips
1 large carrot, coarsely grated
Red pepper flakes or chili paste, for serving (optional)

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water. Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary. Transfer to bowls and top with more cilantro and pepper flakes, if desired. Serve with lime wedges.

Nutrition Facts : Calories 574, Fat 23 grams, SaturatedFat 4 grams, Sodium 576 milligrams, Carbohydrate 79 grams, Fiber 16 grams, Protein 24 grams

PEANUT NOODLE PASTA SALAD RECIPE BY TASTY

Peanut Noodle Pasta Salad Recipe by Tasty image

Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts

Provided by Tasty

Categories Sides

Yield 8 servings

Number Of Ingredients 18

Ingredients

½ cup creamy peanut butter
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
2 tablespoons sriracha sauce
1 tablespoon ginger, minced
3 cloves garlic, minced
2 tablespoons brown sugar
¼ cup water
salt, for water
1 box whole grain linguine, or pasta of choice
1 cup large carrots, julienned
2 cucumbers, shaved using vegetable peeler
1 red bell pepper, thinly sliced into strips
1 yellow bell pepper, thinly sliced into strips
3 green onions, sliced
¼ cup chopped fresh cilantro
¼ cup peanuts, chopped

Steps:

In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
Combine pasta with the sliced vegetables in a large bowl.
Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams

Tips:

For a vegan version of this recipe, use tofu or tempeh instead of chicken.
If you don't have red curry paste, you can substitute green curry paste or yellow curry paste.
If you don't have peanut butter, you can substitute another type of nut butter, such as almond butter or cashew butter.
Be sure to use a good quality fish sauce. This will make a big difference in the flavor of the dish.
If you don't have rice noodles, you can substitute another type of noodle, such as soba noodles or udon noodles.
Serve this salad with a side of fresh herbs, such as cilantro, basil, or mint.

Conclusion:

This red curry peanut noodle salad is a delicious and easy-to-make dish that is perfect for a quick and healthy lunch or dinner. The combination of sweet, spicy, and savory flavors is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give this salad a try. You won't be disappointed!