Nutrition Facts
  Serving Size: 1 serving
Amount Per Serving
  Calories 235.9
  Total Fat 6.6 g
      Saturated Fat 1.5 g
      Polyunsaturated Fat 1.8 g
      Monounsaturated Fat 2.8 g
  Cholesterol 39.9 mg
  Sodium 1,000.4 mg
  Potassium 492.0 mg
  Total Carbohydrate 26.0 g
      Dietary Fiber 3.0 g
      Sugars 6.8 g
  Protein 19.4 g
  Vitamin A 153.7 %
  Vitamin B-12 2.8 %
  Vitamin B-6 35.2 %
  Vitamin C 413.4 %
  Vitamin D 0.0 %
  Vitamin E 9.5 %
  Calcium 5.8 %
  Copper 10.6 %
  Folate 11.3 %
  Iron 14.6 %
  Magnesium 12.5 %
  Manganese 17.2 %
  Niacin 39.7 %
  Pantothenic Acid     7.4 %
  Phosphorus     21.4 %
  Riboflavin 10.1 %
  Selenium 24.2 %
  Thiamin 10.5 %
  Zinc 8.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Thai Noodle Salad

View the full Thai Noodle Salad Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Thai Noodle Salad

81 calories of Roasting Chicken, light meat, (0.38 cup, chopped or diced)

47 calories of Peanut Butter, smooth style, with salt, (0.50 tbsp)

46 calories of Rice Noodles, (42.50 grams)

32 calories of Peppers, sweet, red, raw, sliced, (1 cup)

8 calories of Soy Sauce, (0.06 cup)

5 calories of Cilantro, dried, (1 tbsp)

4 calories of Lime Juice, (0.50 fl oz)

4 calories of Scallions, raw, (0.75 medium (4-1/8" long))

1 calories of Garlic, (0.25 tsp)

1 calories of Vegetable Broth, (0.06 cup)

0 calories of Ginger Root, (0.25 tsp)


Nutrition & Calorie Comments  

I also lessened the salt (and then added fish sauce), but very good and easy to make, especially if I just substitute frozen cut onions and peppers for the veggies. Submitted by:
HMATTAX
(11/29/11)
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This looks delicious ... but 1000 mg of sodium per serving? That seems excessive. I'll try making it with homemade, salt-free veggie broth and Braggs Liquid Aminos for the soy sauce. I bet it'll be tasty sans chicken, too. Submitted by:
LJONES320
(6/3/11)
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This really hit the spot when you crave chinese food. It was a great dish for only a few of my daily calories. Submitted by:
HEALTHYDESIRE
(4/1/11)
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this was a great recipe.i changed it around a bit..used wheat pasta,half of soy.(because of salt)i used apple vinegar 1 tablespoon of peanut butter and 2 packets sweet&low.season to taste.i also added shredded carrots and snow peas.it was a great dinner..yummm Submitted by:
ANGIEGIRL68
(5/22/09)
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At first glance I thought it was too many calories. Lucky I reread it and saw chicken in it. This should be very tasty. I like the tip to add stir veggies. :) Submitted by:
JUSTCHECKING1
(4/4/09)
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my blood pressure would go through the roof with that much sodium. Sounds like a tasty dish but I'd have to do quite a bit of substitutions. Submitted by:
CRAZYGRACY
(4/3/09)
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I could feel my feet swelling just reading how much sodium is in this Submitted by:
DIDMIS
(4/3/09)
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This dish must be good, but it has way too much sodium and cutting down the soy is the way to make this more healthful. Submitted by:
SKINNYROBIN100
(4/3/09)
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I loved this recipe! I used 16 oz of rice noodles, added an extra red pepper, diced dried red chilies, bean sprouts, green pepper, onions and tofu. I doubled all of the other ingredients. I marinated the tofu in Kraft Low-Fat Asian Seasame dressing, and cooked all of the ingredients in a wok! A+ Submitted by:
SNYDEERI
(11/18/08)
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This sounds delicious. Planning to try it following JennyPieske's lead to reduce the sodium. Submitted by:
LADYDEEW_114
(10/6/08)
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watch the sodium content! Submitted by:
KHEAL1
(10/6/08)
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VERY good! Try using PB2 for the peanut butterand whole wheat spaghetti - more fiber, way less fat! Submitted by:
AHHGEE
(10/5/08)
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Extremely flavorful! I left out the hot pepper, and tripled the garlic. Next time, I may add some shredded romaine, or carrots, to add bulk and fiber. Submitted by:
JENNIFER994
(7/20/08)
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This is deliious - as good as some restaurants. Next time I will use 1/2 of the soy sauce - even with lo-sodium soy sauce still too much sodium for someone with high blood pressure. Loved the flavor! Submitted by:
BEARVET
(4/16/08)
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As far as the sodium youch! However, I decided to change it up a bit. This calls for 1/4 cup of soy sauce (YIKES!) I cut that back to 1/8 cup and just put in an extra 1/8 cup of chicken broth. That nearly cuts the sodium in half for this recipe. To lower it even more you could try low sodium soy! Submitted by:
JENNYPIESKE
(4/11/08)
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Great use for leftover chicken. I used chicken broth LF chunky PB and a pinch of brown sugar. Didn't have any soy sauce, substituted 2 tsp. 5 spice chinese sauce. Made a huge difference. Would use more lime juice next time. DH loved it. Will definitely make again. Submitted by:
PROVERBS31CHICK
(3/22/08)
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