Thai Peanut Noodle Salad

A Thai-inspired noodle salad with peanuts is one of my most favourite lunches or dinners, and the husband’s too. The best thing about this salad is that it is as easy-peasy to make as 1-2-3!

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Here is how I make the salad.

Ingredients (serves 2-3):

  1. 150 grams hakka noodles
  2. 1 small carrot, peeled and grated
  3. 1 small European cucumber (the one with minimal or no seeds), peeled and finely chopped
  4. 1 medium-sized onion, chopped finely
  5. 1/2 cup sweet corn, steamed to retain crispiness, not overcooked
  6. A small bunch of coriander leaves, finely chopped
  7. 1/4 cup peanuts
  8. Salt, to taste
  9. 4 tablespoons Sriracha sauce (I use Thai Heritage)
  10. 4 tablespoons honey
  11. Red chilli powder, to taste
  12. 4 tablespoons soya sauce (I use Thai Heritage)
  13. 5-6 cloves of garlic, peeled and very finely chopped
  14. Juice of 1 lemon
  15. A 1-inch piece of ginger, peeled and very finely chopped

Method:

  1. Take the noodles in a heavy-bottomed pan, with enough water to cover them. Add a tablespoon of oil to the pan, which helps in ensuring that the noodles do not stick to the bottom. Let the noodles cook on medium flame till they are done. Make sure the noodles are not overcooked; they should be just done.
  2. Meanwhile, roast the peanuts in a pan, on medium heat, till they get crisp. Take care to ensure that they do not burn. Let the peanuts cool down, and then remove the skins. Crush coarsely in a mixer. Do not make a fine powder; just crush them coarsely. Keep aside.
  3. When the noodles are done, place them in a colander and drain out the excess water. Immediately run cold water over them to stop further cooking. Place the noodles aside.
  4. Take the cooked noodles (after all the water has completely drained out of them) in a large mixing bowl. Add the grated carrot, chopped onion, coriander and cucumber, ginger and garlic, corn, Sriracha sauce, soya sauce, lemon juice, salt and red chilli powder to taste, and honey. Add the coarsely crushed peanuts as well.
  5. Toss everything well, ensuring that the noodles are evenly coated with the sauces and the veggies are well mixed together.
  6. Serve immediately, if you plan to serve the salad cold. If you plan to serve it hot, heat it up a bit.

Notes:

  1. I prefer using only salad vegetables in this dish that do not require any cooking, like carrot, cucumber and onion.
  2. Increase or decrease the quantities of soya sauce, lemon juice, honey and Sriracha sauce to suit your taste preferences.
  3. Make sure you chop the ginger and garlic very finely, so you don’t get very big bites of them while you are eating the salad.
  4. Use any variety of noodles that you please. I prefer using hakka noodles for this.
  5. Vinegar can be used in place of lemon juice.

You like? I hope you will try this out, and that you will love it, too!

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Here are some other salads that I have made and loved:

  1. Thai green mango and moong sprouts salad
  2. Thai raw mango and onion salad
  3. Thai green papaya salad
  4. Maharashtrian beetroot-onion raita
  5. Moong sprouts and pomegranate salad
  6. Kappa kizhangu/ tapioca salad
  7. Thai-style moong sprouts and pineapple salad
  8. Mexican nacho salad
  9. Simple carrot salad
  10. Thai-style water chestnut salad
  11. Thai-style alfalfa sprouts and lettuce salad
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