Best 4 Thai Chicken Noodle Salad Gluten Free Recipes
**Thai Chicken Noodle Salad: A Refreshing and Flavorful Gluten-Free Delight**
Indulge in the vibrant flavors of Thailand with this delectable Thai chicken noodle salad, a gluten-free culinary journey that tantalizes your taste buds. This refreshing salad combines tender chicken, springy rice noodles, crisp vegetables, and a zesty dressing, all harmoniously blended to create a delightful symphony of textures and flavors.
Accompanying this main recipe are several variations that cater to diverse dietary preferences and culinary curiosities. For those who prefer a vegetarian option, the tofu noodle salad offers a protein-packed alternative with the same vibrant dressing. If you're craving a spicy kick, the spicy noodle salad delivers a fiery twist with its piquant dressing.
For those with a sweet tooth, the Thai chicken noodle salad with peanut sauce presents a delightful balance of sweet and savory flavors, while the Thai chicken noodle salad with sesame dressing offers a nutty and aromatic variation. Each recipe is carefully crafted to provide a unique gustatory experience, ensuring that every palate finds its perfect match.
Embark on this culinary adventure and discover the diverse flavors of Thai cuisine. Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you through the process of creating this delectable dish, allowing you to savor the authentic taste of Thailand in the comfort of your own kitchen.
THAI NOODLE SALAD WITH PEANUT SAUCE
Ready to take your taste buds on an exotic adventure? This Thai Noodle Salad is the answer! Freshly chopped vegetables, tropical fruit, chewy rice noodles, and a creamy peanut dressing make for an irresistible vegetarian side dish or light lunch.
Provided by Jessica Gavin
Categories Salad Side Dish Quick and Easy
Time 30m
Yield 4
Number Of Ingredients 22
Steps:
- Drain and cool the noodles: Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
- Combine the salad: Add the rice noodles to the bowl with the vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
- Serve: Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side.
Nutrition Facts : Calories 556 kcal, Carbohydrate 92 g, Cholesterol 0 mg, Fiber 9 g, Protein 14 g, SaturatedFat 3 g, Sodium 642 mg, Sugar 31 g, Fat 17 g, ServingSize 4 servings as a dinner salad, 6 to 8 as a side salad, UnsaturatedFat 0 g
THAI CHICKEN AND NOODLE SALAD
This one-bowl Asian meal is spicy, salty, sour, and sweet-all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
- In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
- In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
- Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.
Nutrition Facts : Calories 370 g, Fat 6 g, Fiber 2 g, Protein 38 g
THAI CHICKEN NOODLE SALAD (GLUTEN FREE)
The recipe comes from Living Without. It is loaded with tons of wonderful fresh vegetables. If you can boil water you can make this wonderful salad. When cooking gluten free, please read labels carefully. Costco has gluten free rotisserie chicken.
Provided by PaulaG
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
- While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
- Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
- Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.
THAI CHICKEN NOODLE SALAD
This light, fresh dish is perfect for relaxed summer entertaining, as it can be made in stages
Provided by Mary Cadogan
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 16
Steps:
- Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1ΒΌ hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.
- Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.
- Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won't need to be cooked.
- To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.
Nutrition Facts : Calories 359 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.71 milligram of sodium
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- If you don't have time to make your own chicken broth, you can use store-bought broth.
- Be sure to rinse the rice noodles thoroughly before cooking them.
- Cook the rice noodles according to the package directions.
- If you don't have any bean sprouts, you can substitute shredded cabbage or carrots.
- Be sure to taste the dressing before adding it to the salad and adjust the seasonings to your liking.
- Serve the salad immediately or chill it for later.
Conclusion:
Thai Chicken Noodle Salad is a delicious and refreshing dish that is perfect for a summer meal. It is also a great way to use up leftover chicken. This salad is easy to make and can be tailored to your liking. You can add more or less vegetables, adjust the spiciness of the dressing, and even add some grilled shrimp or tofu for a protein boost.
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