Best 5 Spicy Thai Noodle Salad Recipes

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**Discover the tantalizing flavors of Thailand with our exquisite Spicy Thai Noodle Salad recipe!**

Prepare to embark on a culinary journey to the vibrant streets of Bangkok with this authentic and flavorful dish. Our Spicy Thai Noodle Salad is a symphony of textures and tastes that will tantalize your taste buds and leave you craving more. Made with a medley of rice noodles, crisp vegetables, and a spicy, tangy dressing, this salad is a perfect balance of heat, sourness, and sweetness. Whether you're a seasoned Thai food enthusiast or just looking for a new and exciting dish to try, this Spicy Thai Noodle Salad is sure to impress.

This recipe is not only delicious, but also incredibly versatile. Feel free to customize it to your liking, adding or removing ingredients as desired. If you prefer a milder version, simply reduce the amount of chili peppers or omit them altogether. For those who love a bit of extra heat, feel free to add more chili peppers or a dash of cayenne pepper. You can also experiment with different types of vegetables, such as bell peppers, carrots, or snap peas. The possibilities are endless, so get creative and make this dish your own.

In addition to the classic Spicy Thai Noodle Salad recipe, we've included variations to cater to different dietary preferences and tastes. For those who prefer a vegan option, we have a recipe that uses tofu instead of chicken. If you're looking for a gluten-free version, we've got you covered with a recipe that uses gluten-free rice noodles. And for those who love seafood, we have a recipe that incorporates succulent shrimp. No matter your dietary restrictions or preferences, we have a Spicy Thai Noodle Salad recipe that's perfect for you.

So, get ready to experience the vibrant flavors of Thailand with our collection of Spicy Thai Noodle Salad recipes. From the classic version to the vegan, gluten-free, and seafood variations, there's a recipe for everyone. Let's get cooking and embark on this culinary adventure together!

Here are our top 5 tried and tested recipes!

SPICY THAI NOODLE SALAD



Spicy Thai Noodle Salad image

This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.

Provided by Mrs Goodall

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb soba noodles
3 tablespoons sesame oil (the oil is strong, don't add more)
4 tablespoons canola oil
6 tablespoons honey
6 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons rice wine vinegar
1 1/2 teaspoons cayenne
1 tablespoon grated fresh ginger
5 red bell peppers, sliced thin and long
4 cups peas (frozen works fine)
16 green onions
1 1/2 cups honey roasted peanuts (leave whole)
1 1/2 cups cilantro, chopped coarse
2 limes, cut in wedges for garnish

Steps:

  • Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
  • Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
  • Season with salt.
  • Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
  • Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
  • Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
  • Garnish with lime wedges.
  • Serve right away or chill as long as overnight.
  • Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING



Thai Chicken and Glass Noodle Salad with Spicy Dressing image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 42

1 cup soy sauce
1/2 cup mirin*
1/4 cup brown sugar
3 tablespoons minced ginger
3 cloves garlic, minced
1 tablespoon sambal*
Poached Chicken Breasts, recipe follows
10 1/2 ounces glass noodles*
4 cups boiling hot water
1/2 cup Basic Sauce, recipe follows
1/2 jicama*, julienne
1 carrot, julienne
1/2 green papaya*, julienne
1 mango, cubed
1 English cucumber, seeded and cubed
1/4 cup fresh cilantro leaves
2 tablespoons fresh Thai basil* leaves, chiffonade
1/2 cup Spicy Dressing, recipe follows
1 cup bean sprouts
1/4 cup fresh mint leaves, chiffonade
1/4 cup peanuts
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 tablespoon kosher salt
Cold water
3 chicken breasts, boneless, skinless (about 18 ounces)
1 cup sugar
2 cups water
1 teaspoon sambal*
1 teaspoon garlic, minced
1/2 red pepper, chopped
3 tablespoons fish sauce
1 tablespoon kosher salt
1 tablespoon lemon juice
1/2 cup Basic Sauce(recipe follows)
1/4 cup lime juice
1 tablespoon fish sauce*
1 tablespoon oyster sauce*
1 teaspoon chili flakes
1 clove garlic, minced
1/4 cup vegetable oil

Steps:

  • To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
  • In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
  • Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
  • In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD



Spicy Asian Dressing for Thai Chicken and Noodle Salad image

This sauce, made from fragrant kitchen standbys, adds spicy, salty, sour, and sweet flavors to our Thai Chicken and Noodle Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

4 thinly sliced scallion whites
2 minced garlic cloves
1/2 cup soy sauce
1/2 cup rice vinegar
2 tablespoons light-brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon anchovy paste (or 1 minced canned anchovy)
1/2 teaspoon red-pepper flakes

Steps:

  • In a medium bowl, mix together all ingredients.

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING RECIPE - (5/5)



Thai Chicken and Glass Noodle Salad with Spicy Dressing Recipe - (5/5) image

Provided by jeknudson

Number Of Ingredients 24

Chicken Marinade:
1 cup soy sauce
1/2 cup mirin*
1/4 cup brown sugar
3 tablespoons minced ginger
3 cloves garlic, minced
1 tablespoon sambal*
Poached Chicken Breasts, recipe follows
Salad:
10 1/2 ounces glass noodles*
4 cups boiling hot water
1/2 cup Basic Sauce, recipe follows
1/2 jicama*, julienne
1 carrot, julienne
1/2 green papaya*, julienne
1 mango, cubed
1 English cucumber, seeded and cubed
1/4 cup fresh cilantro leaves
2 tablespoons fresh Thai basil* leaves, chiffonade
1/2 cup Spicy Dressing, recipe follows
1 cup bean sprouts
1/4 cup fresh mint leaves, chiffonade
1/4 cup peanuts
*Can be found at specialty Asian markets.

Steps:

  • To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing. Poached Chicken Breasts: 1 medium onion, chopped 2 cloves garlic, crushed 1 bay leaf 1 tablespoon kosher salt Cold water 3 chicken breasts, boneless, skinless (about 18 ounces) In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot).Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely. Basic Sauce: 1 cup sugar 2 cups water 1 teaspoon sambal, see Cook's Note* 1 teaspoon garlic, minced 1/2 red pepper, chopped 3 tablespoons fish sauce 1 tablespoon kosher salt 1 tablespoon lemon juice Special equipment: a blender or food processor Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. *Cook's Note: Sambal is a hot sauce composed of chiles, vinegar, and salt. It can be found in specialty Asian markets. Yield: 2 cups Spicy Dressing: 1/2 cup Basic Sauce 1/4 cup lime juice 1 tablespoon fish sauce* 1 tablespoon oyster sauce* 1 teaspoon chili flakes 1 clove garlic, minced 1/4 cup vegetable oil *Can be found at specialty Asian markets Special equipment: a blender or food processor In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

SPICY THAI-INSPIRED NOODLE WATERMELON SALAD



Spicy Thai-Inspired Noodle Watermelon Salad image

Our county is famous for its fabulous Green River melons. While you won't find this unique and refreshing salad at the county fair, it's definitely our favorite way to eat watermelon all summer long! -Carmell Childs, Orangeville, Utah

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings.

Number Of Ingredients 12

4-1/2 cups cubed watermelon, divided
1/2 cup sweet chili sauce
3 tablespoons fish sauce or soy sauce
2 tablespoons lime juice
1/2 teaspoon minced fresh gingerroot
7 ounces uncooked stir-fry rice noodles
1-1/2 cups julienned carrots
1 small red onion, halved and thinly sliced
1/2 cup fresh cilantro leaves, chopped
3 tablespoons minced fresh mint
1-1/4 cups salted peanuts, chopped
Lime wedges

Steps:

  • Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled., Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 3g fiber), Protein 7g protein.

Tips

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
  • Don't be afraid to adjust the spice level to your liking. If you like it hot, add more chili peppers or red pepper flakes. If you prefer a milder dish, use less.
  • Make sure your noodles are cooked al dente. This means they should be tender but still have a slight bite to them.
  • Toss the noodles with the dressing while they are still warm. This will help the flavors to meld together.
  • Serve the salad immediately, or chill it for later. It's delicious either way!

Conclusion

This spicy Thai noodle salad is a delicious and refreshing dish that's perfect for a quick and easy lunch or dinner. It's also a great way to use up leftover chicken or shrimp. With its bold flavors and colorful ingredients, this salad is sure to be a hit at your next party or potluck.

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