Easy Thai Noodle Salad Recipes

Easy Thai Noodle Salad Recipes

The ingredients for making Easy Thai Noodle Salad Recipes

  1. 8 ounces stir-fry rice noodles
  2. just one and 1/2 tablespoons roasted red chili paste
  3. 1 tablespoon fish sauce, plus more regarding serving
  4. 1/2 teaspoon granulated sugar
  5. 1 tablespoon grapeseed or other neutral oil
  6. 1 large shallot, thinly sliced
  7. four large garlic cloves, minced
  8. 1 cup chopped infant bok choy leaves (roughly 2 heads)
  9. 2 tablespoons freshly squashed lime juice, plus several wedges regarding serving
  10. 3 scallions, efficient parts only, thinly sliced
  11. large handful of fresh cilantro foliage, roughly chopped
  12. large small number of fresh basil leaves, torn (Thai is best, but Italian will job in a pinch)
  13. little handful fresh mint leaves, torn
  14. one-half cup chopped dry roasted peanuts
  15. Glazed Salmon
  16. just one tablespoon roasted red chili paste
  17. 1 teaspoon grapeseed or other neutral oil, plus even more for cooking
  18. 4 salmon fillets
  19. kosher salt
  20. freshly ground black pepper

Step-step making Thai Noodle Salad

  1. Prepare the noodles: Bring a large pot of water to a boil. Add the noodles, stir, and cook until just ‘al dente’. Drain well, rinse under cold water until cool, and set aside.

  2. In a small bowl, whisk together the chili paste, fish sauce, sugar, and two tablespoons cold water. In a large non-stick skillet or wok, heat the oil over medium-high heat. Sauté the shallots for 1 to 2 minutes, stirring frequently. Add the garlic and sauté for another 30 seconds or so, or until fragrant. Add the bok choy leaves to the pan, and stir until just beginning to wilt. Add the cooled noodles. Don’t stir and allow the noodles to caramelize slightly the pan before stirring gently. Add on

  3. Prepare the salmon: In a small bowl, whisk together the red chili paste, oil, and 1 teaspoon cold water until mostly smooth. Brush the tops of the salmon fillets liberally with the chili paste mixture. Season very lightly with salt and pepper.

  4. Heat roughly one tablespoon neutral cooking oil over medium-high heat in a large 12-inch non-stick skillet. Add the salmon fillets, skin-side down, and cook for 3 to 4 minutes (time will vary depending on the thickness of your salmon fillets – my filets were about 1-inch thick). Flip the fillets and continue cooking until the flesh is slightly opaque in the center and the salmon is caramelized, about 1 to 2 minutes. Distribute the Thai noodle salad, top with a piece of glazed salmon, and ser