Thai Noodle Salad Recipes

You'll get 100% of your daily vitamin C with this dish!

A super flavorful cold noodle salad packed with vegetables.

Delicious Cold Noodle Salad. I make it for dinner, then pack extra servings up for lunches that don't need heating. Adapted slightly from a recipe at Cate's World Kitchen Blog.

Cafe Bernardo-esque

Quick. Tasty. Healthy.

Chilled noodle salad - can be made with any type of seafood - squid works really well

Yummy peanut noodle salad as found in the book, "Vegetarian Meals for people on the go"

tons of flavor, tons of veggies and a great way to use up leftover turkey!

This is a spicy broccoli noodle salad that's easy to prepare, with lots of crunch from fresh veggies, a hint of sweet, and a hint of heat. Can be served warm or room temperature, but my favorite is cold!

This salad really works great as a warm dish one night and then a cold salad for lunch at work the following day.

A cold salad of noodles and vegetables in a mildly spicy peanut sauce. Calories are calculated per 100 grams, for ease of use. In practice, we felt 200 grams was a good size for a "portion".

Slightly modified from Genius Cafe

Quick and easy. This is a great fresh meal that will cause your tastebuds to dance.

A great and filling meal for a warm night.

Serve wram or cold

Very quick ond low-cal.

Fresh, Asian, limey, absolutely scrumptious AND practically fat free!! To reduce the sodium, use low-sodium soy sauce.

The addition of coconut milk and sesame oil gives an unusual nutty flavor to the dressing for this colorful noodle salad

This is a low-fat, fresh salad perfect for dinner on a hot Summer night. It can be prepared up to one day ahead and kept in the fridge.

If you like, this delicious spicy salad also makes an excellent side dish with a difference for a BBQ, cookout or picnic.

**Note: The fish sauce in this recipe makes this meal VERY high in sodium so if you're on a low-sodium diet probably best to steer clear or substitute the fish sauce with either miso paste (746mg sodium), a strong vegetable stock, or, for a slightly sweeter flavour, Kecap Manis (534mg sodium).***

The beauty of this meal is that it can be customized to suit your tastes - feel free to play around with the salad components, such as switching mandarin oranges for the pineapple, or adding chopped peanuts or fresh herbs, such as basil, mint or scallions. For protein, thinly sliced beef or chicken would be nice, as would baked tofu, sausage or shrimp.

Also, it can be made ahead of time by making the dressing, and cutting up the ingredients. When it's time to serve combine everything together, and it'll come together in less than 5 minutes!

I found this on SP today and it sounded great. I used pork instead of chicken, no cilantro or ginger. I also used chunky PB. I lowered the soy, upped the chicken broth and because of the kids, lowered the red pepper flakes as well. This was great, just make sure to eat it warm! ***The original recipe called for 1 red bell pepper, but I had 3 multi colored one already cut up so I used what I had.

Modified from another recipe to reduce the sodium content.