Thai Peanut Salad

Thai Peanut Salad

Thai peanut noodle salad is best served with beer on a hot summer day

Thai noodle salad served cold with a beer is the perfect warm weather meal, I had my first taste of it in Vientiane, Laos at a small street side cafe just as the sun was setting over the Mekong River.  The delicious fusion of spicy, sweet and slightly bitter reminded me more of Thailand than Laos and I found it was actually called Thai noodle salad.  I have since seen it on several menus around the region and tasted several different versions.

This cold, yet spicy noodle dish would be great for picnics and can be very versatile.  If you want to add cabbage instead of or along with the bell peppers or try tomatoes in this recipe because they are fresh in your garden go for it.  Enjoy this easy, no fuss recipe and make enough so that you have left overs as it keeps great in the refrigerator.  The below recipe was adapted from epicurious.com’s recipe to reflect the tastes I enjoyed most in the street versions I have tried in SE Asia.

Thai Peanut Salad

Ingredients

  • Salt
  • 1/2 pound udon noodles or thin spaghetti
  • 1 pound sugar snap peas
  • 1 cup vegetable oil
  • 1/4 cup rice wine vinegar
  • 1/3 cup fish sauce (you can substitute soy sauce if you prefer)
  • 3 tablespoons dark sesame oil
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • 3 tablespoons toasted white sesame seeds, divided
  • 1/2 cup smooth peanut butter (natural peanut butter offers the most authentic taste)
  • 2 red bell peppers, cored and seeded, and thinly sliced
  • 4 scallions (white and green parts), sliced diagonally
  • 3 tablespoons chopped fresh parsley leaves
  • 3 teaspoons Sriracha sauce (depending on how spicy you like it)
  • 1 tablespoon fresh lime juice

A beautiful collection of ingredients is called for in this recipe

Directions

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, lime juice, Sriracha sauce, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the noodles, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the noodle mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

This sauce tends to thicken as it sits – just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep a few days; freeze thereafter).

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Comments

» bka :
May 11, 2011

aren’t you the little LOVAVOista!!!!…….beautiful, finally, here today……love you dad…….oh yea…….be safe

» Jackie :
May 24, 2011

Sounds delicious! I’ll have to give it a try. I haven’t forgotten about you two, just haven’t lurked in a while. Time to catch up on your adventures. Be safe.

LOCAVORista Reply:

Jackie, you will have to let me know what you think of this one- I miss sharing recipes with you, hope all is well in MN.

Sorry, comments for this entry are closed at this time.

About the Author

LOCAVORista: A curious adventurer exploring the culinary delights and local traditions around the world. Currently on a 3 year round-the-world trip discovering amazing cultures, must-eats and off-the-beaten-track destinations.

About the Author
LOCAVORista: A curious adventurer exploring the culinary delights and local traditions around the world. Currently on a 3 year round-the-world trip discovering amazing cultures, must-eats and off-the-beaten-track destinations.
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