If you’re looking for a bright and refreshing dish, this Coconut Lime Pasta Salad is just the ticket! The coconut and lime flavors come together to create a delightful twist on a pasta salad that will make your taste buds sing.
This recipe addresses soggy noodles, offers a lower-calorie creamy dressing alternative, and adapts well for vegetarian or protein-rich diets.
I remember the first time I tried this recipe; I was trying to find a salad that everyone in my family could enjoy. With my siblings’ gluten allergies and my own need for healthier options, it’s a little tricky to find dishes that fit everyone’s needs. Luckily, this one is easy and comes together quickly.
This salad is not only simple to whip up, but it’s also a showstopper for any summer meal. You can prepare it in just 15 minutes, and in no time at all, you’ll be enjoying a yummy dish that’s both savory and a bit sweet. Plus, it uses Almond Breeze to keep it lower in calories without losing that creamy vibe.
Why You Will Love This Recipe
- Flavor Fusion , This dish packs a punch with sweet, savory, spicy, and nutty notes, making every bite a burst of tasty Thai goodness.
- Creamy Without the Guilt , Using Almond Breeze keeps it lower in calories while still delivering that satisfying creaminess you crave in a dressing.
- Convenient Prep , With just 15 minutes of prep and a quick cook, you can whip this up in no time, making it perfect for busy days.
- Easy Storage , You can store this salad in the fridge until you’re ready to serve. It tastes just as good at room temperature, too.
Ingredient Notes
- Pad Thai noodles: These chewy noodles are the base of your salad. When cooking, rinse ’em in cold water to keep things from getting soggy.
- Almond Breeze Almondmilk Coconutmilk: It brings this creamy coconut vibe to the dish. If you can’t find it, try using regular coconut milk for a richer flavor.
- Fish sauce: Adding that umami kick, it’s key to bringing depth. Go for the good stuff; it’ll make a big difference in flavor!
- Garlic: Freshly pressed garlic gives an aromatic punch. You can’t beat fresh, but garlic powder works in a pinch if you’re in a hurry.
- Carrots: They add crunch and a nice sweetness. Slice them thinly to keep the texture consistent and enhance those vibrant colors in the salad.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If noodles appear too soggy, a quick rinse under cold water right after cooking will leave them with a better texture.
- When the dressing feels thick, a little extra Almond Breeze Coconutmilk can help achieve the desired consistency.
- If the salad tastes bland, a dash more fish sauce or a squeeze of lime juice can brighten the flavors remarkably.
- For a lighter, creamy dressing option, consider substituting with low-calorie substitutes while still keeping it delicious.
- If you’re looking for a vegetarian twist, easily swap in tofu or additional vegetables for added protein options.
Serving Suggestions
- Serve this Thai noodle salad with lime wedges for a fresh kick. Pair it with grilled chicken or shrimp to add protein.
- This salad also works well in summer potlucks, picnics, or light lunches. Consider serving it at dinner parties to impress guests with a unique dish.
- Add extra cilantro and sliced almonds on top for garnish. A side of spicy peanut sauce can complement the flavors nicely.
Storage Guidelines
- To keep your thai noodle salad fresh, follow these storage tips:
- Refrigeration: Store salad in an airtight container in the refrigerator for up to 3 days before serving.
- Freezing: Wrap salad tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 1 month. To serve, thaw in the refrigerator overnight.
- Room Temperature: If serving immediately, keep salad in a covered bowl at room temperature for up to 2 hours.
Recipe Variations
- You can use rice noodles instead of pad thai noodles for a gluten-free option.
- Add 1 tablespoon of lime juice and 1 teaspoon of peanut butter for a tangy flavor.
- Either swap out fish sauce for soy sauce or replace it with tamari to make it vegetarian.
- If doubling the recipe, use 2 pounds of pad thai noodles and 2 cups of almondmilk coconutmilk for the sauce.
Did you make this recipe? Scroll down to leave a star rating and review!
Thai Coconut Noodle Salad
A refreshing salad made with pad thai noodles, fresh vegetables, and a tangy coconut dressing.
Equipment
- Large pot
- Food processor
- Large Bowl
- Mandoline
- Peeler
Ingredients
- 1 pound pad thai noodles straight-cut rice noodles
- 1 6-ounce can roasted and salted almonds about 1 cup, plus ⅓ cup (50 g) almonds, chopped, for garnish
- 1 cup Almond Breeze Almondmilk Coconutmilk Original (240 ml)
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar (25 g)
- 2 cloves garlic pressed or finely minced
- 1 teaspoon garlic chili sauce (5 g)
- ½ inch knob ginger peeled and grated, about 1 tablespoon (15 g)
- ½ lime juiced
- 4 green onions chopped
- 2 medium carrots peeled and thinly sliced
- 1 medium red bell pepper thinly sliced
- ¼ cup cilantro (15 g) chopped
- lime for garnish
Instructions
- Start by boiling water in a large pot. Cook the pad thai noodles until they are just tender, ensuring they are slightly chewy to the bite. This step is crucial to prevent mushiness. Once cooked, immediately rinse the noodles under cold water to stop the cooking process.
- While the noodles are cooking, in a bowl, whisk together the Almond Breeze Almondmilk Coconutmilk, fish sauce, brown sugar, garlic, garlic chili sauce, grated ginger, and lime juice. The dressing should have a fragrant and tangy aroma. If it feels too thick, add a little more coconut milk to loosen it.
- In a large mixing bowl, combine the chopped green onions, sliced carrots, and red bell pepper. They should look fresh and colorful. Mixing the vegetables before adding the noodles helps ensure even flavor and texture throughout the salad.
- Add the rinsed noodles to the bowl with the vegetables and drizzle the dressing over the top. Gently toss everything together until the noodles and vegetables are well coated, being cautious not to break the noodles excessively.
- Top the salad with chopped almonds and cilantro. Squeeze additional lime juice over the salad for extra flavor. The salad should appear vibrant and inviting, perfect for serving. Do not skip the lime garnish, as it enhances the overall flavor profile.
Notes
Store in an airtight container in the refrigerator until ready to serve at room temperature. To avoid soggy noodles, rinse them under cold water immediately after cooking. If the dressing is thick, add more Almond Breeze Coconutmilk to reach the desired consistency. If the salad seems bland, adjust with extra fish sauce or lime juice to taste. This salad is best served cold or at room temperature; no reheating is necessary.
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