Thai Noodle Salad

Thai Noodle Salad

47

"This is a delicious and flavorful salad. Udon noodles can be purchased at health food stores, Asian food stores and at most supermarkets."

Ingredients

25 m {{adjustedServings}} servings 390 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.
  2. Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
  3. In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted and chopped peanuts.
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Reviews

47
  1. 60 Ratings

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FANTASTIC!!! Excellent for a warm summer night when you want to cool down. I was skeptical about mixing milk directly with vinegar in the dressing because I thought the milk would curdle, so I c...

I substituted linguine for the udon noodles, and it turned out well. I feel the texture of the bean sprouts detracted from the salad, so next time I'll leave those out. Otherwise, a very good, ...

I was a little disappointed. I would completely change all the veggies, no cucumbers, and use extremely thin noodles. Using speghetti just is too heavy. The dressing isn't bad, but it lacks s...