Thai Noodle Salad

Thai Noodle Salad

48

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

25 m servings 390 cals
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Original recipe yields 7 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

48
  1. 61 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

the presentation of this salad is very nice! i think next time i would try another type of noodle...the udon noodles were a little too floury and bland for our taste.

This is a great recipe. I added lots of vegetables to it (bean sprouts, pea pods, shredded carrots, diced celery) and it was a hit at the family party. I also heated up the left overs the next...

I LOVED this salad. My boyfriend "really liked it". He didn't love the whole udon noodles - works best if you cut them into bite-sized pieces. Also he requested more bean sprouts and that worked...

When I read the receipe I was so excited. I love Thai food, especially receipes with peanut butter. But....this salad was terrible. I spent all afternoon making it and wound up throwing the whol...

I made this over the weekend for a cookout and it was a big hit. I used twice the amount of udon called for and I think only 1 package (8oz) would have been way too much sauce. One other note ...

We didn't really like the taste of the peanut butter dressing.