Thai Sazon Noodle Salad
The magic of Flavor Maker Spices Thai Sazon is that it saves you the trip to the Asian market. All of the beautiful aromatics are built in. It is the perfect base for a load of Thai dishes ranging from lemongrass marinated pork, Tangy Thai peanut sauce and Thai BBQ Salmon to this super refreshing and delicious Noodle salad.
|Thai Sazon is the perfect starting base for a slew of Thai dishes|
|Just for fun, We add a stick of lemongrass and a Makrut lime leaf to every jar of Thai Sazon, and yeah, I grow the lemongrass in my garden and the lime leaves in a pot.|
Thai Sazon Noodle Salad
This makes a great lunch dish. You can omit the topping and serve this as a side dish to grilled seafood, pork, veggies or chicken as a meal
For the dressing
2 tsp Thai Sazon
1 tbls fish sauce (see note below
1/2 tbls lime juice
1/2 tbls palm, rice or cider vinegar
2 tbls brown sugar or palm, sugar
1/4 cup peanut butter
little squirt of Sri Racha
Whisk all of this together well
|I love the bag of bean thread noodle bundles, one bundle per person every time!|
For the salad
2 bundles bean thread noodles, or half a pack of rice vermicelli, or 8 oz thin spaghetti or wonton or lo mein noodles.
1 cup bean sprouts
1 cup sweet bell pepper, whatever color, cut into matchsticks
2 scallions, cut into thin slices, white and green parts
4 broccoli florets, chopped ( about 1/2 cup)
small handful of green beans or snow peas, sliced thinly on a bias (if you can get long beans, that would be cool!)
|Funny how most recipes call for Long beans to be cut very short|
If using wheat noodles, just cook until tender (not too al dente), strain and rinse with cold water until chill. Strain thoroughly.
If using bean thread or rice noodles, soak in warm tap water for about 20 minutes then prepare as follows.
Bring a small pot of water to a rolling boil.
Drain the soaking noodles. Drop in the green beans and brccoli in the boiling water.
Now add the drained soaked bran threads or rice noodles to the water. (If you care using the wheat noodles, skip this step)
Let the noodles and veggies cook for one minute, or until the noodles are transparent and elastic but not stiff. Test one. When they are perfect, drain and rinse with cold tape water until everything is cool. Then strain very well.
Put the chilled grained noodles in a large bowl.
Add the remaining veggies, scallions, bell pepper and bean sprouts.
Drizzle on about half of the dressing and toss carefully.
For the topping
1/2 block firm or extra firm tofu, (4 oz),
OR 6 oz boneless chicken or pork cut into thin strips
1/2 cup unsalted peanuts
3 tbls peanut oil or Thai oil (see note below)
2 tsp Thai Sazon
Juice of one lime.
Salt to taste
If using tofu, gentry press it to remove some water. Slice it into 1/2 thick slices and then cut each slice into 1.2 thick bars, like skinny carrot sticks.
Add enough oil to fully coat the base of a cast iron skillet or heavy pan. Heat it until almost smoking.
Carefully add the tofu or chicken or pork to the pan. Try to arrange it so it is all touching the pan and not overlapping much. Sprinkle with salt and Thai Sazon.
Add the peanuts and allow to cook for a minute. Now carefully turn everything in the pan over to brown on the other side. After a minute of so, check your nuts. If they are getting toasty, turn of the pan, add the lime juice and allow this to all to rest in the pan for a minute.
Then top the noodle salad with this stuff and drizzle on more dressing!
|This is SOOO good, and Thai Sazon has your flavors covered!|
Allergen and food choice Notes.
1. You can make this vegan by substituting soy sauce for fish sauce, or see the recipe for "Vegan Fish Sauce" below. If you are vegan AND gluten free, substitute Tamari.
2. For Peanut allergies, substitute Sunbutter and sunflower seeds for the peanut butter and peanuts.
3. "Thai oil is a quick substitute for peanut oil. It is a 15-1 mix of neutral oil (I like safflower) and sesame oil. In other words, you can mix scant cup (7 1/2 oz) neutral oil with 1 tablespoon toasted sesame oil, shake and store in a jar in a cool dark place.
My Simple "Vegan" Thai Fish Sauce recipe. (takes at least 3 days, but lasts for ever.
Makes a pint
1 1/2 cup Tamari ir soy sauce
3 tbls sea salt
1/4 cup hot water
1 6 linch piece fo KOMBU seaweed, broken into pieces
1 tbls WAKAME seaweed
Put everything in a jar and allow to marinate at room temperature for at least 3 days before using.
You can leave the seaweed in there for up to 3 weeks. Just keep it covered with liquid, adding more water and soy sauce as you use it.