Best 2 Spicy Thai Pasta Salad Recipes

Tantalize your taste buds with a culinary journey to Thailand, where flavors dance on your palate. Discover the vibrant Spicy Thai Pasta Salad, a delightful fusion of Thai and Italian cuisines. This tantalizing dish combines the bold heat of chili peppers, the tanginess of lime, the sweetness of palm sugar, and the nutty flavor of peanuts, creating a symphony of flavors that will leave you craving more.

Accompanying the Spicy Thai Pasta Salad are three other delectable recipes that will transport you to the heart of Thailand:

1. **Thai Basil Chicken Stir-Fry:** Embark on a culinary adventure with this aromatic stir-fry, where tender chicken is infused with the distinct flavor of Thai basil, garlic, and chili peppers, resulting in a savory and satisfying dish.

2. **Tom Yum Soup:** Dive into the depths of Thai culinary traditions with this classic Tom Yum Soup, a spicy and sour broth brimming with shrimp, mushrooms, galangal, and lemongrass. Prepare to be invigorated by its vibrant flavors and aromatic blend of herbs and spices.

3. **Thai Iced Tea:** Quench your thirst with the refreshing Thai Iced Tea, a sweet and creamy indulgence that combines the robust flavors of black tea, condensed milk, and spices. Its cooling properties make it the perfect accompaniment to the fiery flavors of Thai cuisine.

Let's cook with our recipes!

SPICY THAI PASTA SALAD

Spicy Thai Pasta Salad image

This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.

Provided by lutzflcat

Time 35m

Yield 4

Number Of Ingredients 18

Ingredients

3 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon low-sodium soy sauce
1 tablespoon balsamic vinegar
1 tablespoon fish sauce
1 tablespoon chili-garlic sauce
1 tablespoon fresh lime juice
1 ½ teaspoons seasoned rice vinegar
¼ teaspoon white sugar
½ (16 ounce) package farfalle (bow-tie) pasta
½ cup frozen peas, thawed
¼ cup shredded carrots
¼ cup thinly sliced red bell pepper
3 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons dry-roasted peanuts
½ teaspoon crushed red pepper flakes, or to taste
4 wedges lime

Steps:

Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 48.6 g, Fat 17.4 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 598.1 mg, Sugar 5 g

GRAY'S SPICY THAI CHICKEN & PASTA SALAD

GRAY'S SPICY THAI CHICKEN & PASTA SALAD image

Categories Chicken Pasta Low Fat

Yield Makes 6-8 main course servings

Number Of Ingredients 16

Ingredients

2 split chicken breasts (bone-in)
1 lb. linguine or Chinese noodles
2 tsp. sesame oil
1 cucumber, seeded and julienned
4 Tbs fresh ginger, julienned
1/2 small red onion, thinly sliced
1-2 fresh jalapeno peppers, julienned
1/2 cup fresh basil, sliced into strips (chiffonade)
2 tsp fresh lemongrass, minced
3 cloves garlic, crushed
1/2 cup fresh lime juice
6 Tbs fish sauce
3 Tbs sugar
2 tsp chili oil
1/2 cup fresh cilantro, minced
1/2 cup roasted peanuts, chopped

Steps:

1. Lightly salt chicken breast (bone-in). Bring a pot of water to a boil and add chicken. When water boils again, cover and gently simmer 5 minutes. Then turn off heat and let sit 10-12 minutes until breast is cooked. Remove breast and let cool. 2. Meanwhile, cook pasta, drain and run under cold water. In a large bowl, toss pasta with sesame oil and set aside. 3. When chicken is cool, pull meat off the bone and into shreds about 1/4 inch wide and 1 1/2 inches long. Set aside. 4. Toss noodles with cucumber, jalapeno, ginger, basil, and red onion. Set aside. 5. In a small bowl, combine lemon grass, garlic, lime juice, chili oil, fish sauce, and sugar until sugar is dissolved. Set aside. 6. Refrigerate everything until ready to serve. 7. When ready to serve, toss pasta mixture with chicken, sauce mixture, and cilantro. Sprinkle peanuts on top. Serve chilled or at room temperature.

Tips:

For the best flavor, use fresh ingredients whenever possible. This is especially important for the herbs and vegetables, as they will provide the most vibrant flavor.
Don't be afraid to adjust the spice level to your liking. If you like things spicy, add more chili peppers or red pepper flakes. If you prefer a milder dish, use less or omit them altogether.
If you don't have time to cook the chicken, you can use store-bought rotisserie chicken instead. Just be sure to shred it before adding it to the salad.
This salad is a great make-ahead dish. You can make it up to 2 days in advance and store it in the refrigerator. Just be sure to bring it to room temperature before serving.
Serve this salad with a wedge of lime and some cilantro sprigs for garnish. This will add a pop of freshness and flavor.

Conclusion:

This spicy Thai pasta salad is a delicious and refreshing dish that is perfect for a quick and easy lunch or dinner. It is packed with flavor and nutrition, and it is sure to please everyone at the table. So next time you are looking for a healthy and flavorful meal, give this salad a try!