Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 25.0
- Total Fat: 0.5 g
- Cholesterol: 3.8 mg
- Sodium: 250.0 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.5 g
- Protein: 2.5 g
View full nutritional breakdown of Thai Noodle Salad calories by ingredient
Thai Noodle Salad
Submitted by: TABBYKAT75
Introduction
Take a break from the traditional green salad with this healthy salad, sure to excite your taste buds Take a break from the traditional green salad with this healthy salad, sure to excite your taste budsNumber of Servings: 4
Ingredients
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8 ounces Asian rice noodles
1 teaspoon peanut oil
2 cloves garlic, minced
1 medium onion, thinly sliced
1/4 cup vegetable broth
1/4 cup sliced scallions
1 1/2 cups bean sprouts, rinsed well and drained
1/3 cup natural peanut butter
1/4 cup light coconut milk
8 cups mixed salad greens
1/4 cup chopped fresh cilantro
2 limes, juiced
2 tablespoons chopped peanuts
Directions
1. Prepare noodles according to package directions.
2. Meanwhile, heat peanut oil in a large nonstick skillet over medium-high heat. Add garlic and sauté about 30 seconds. Add onions and broth and cook until onions are tender, about 5minutes. Drain noodles and add to onion mixture.
3. Add scallions and bean sprouts to noodles and toss gently until well combined.
4. Mix together peanut butter and coconut milk; add to noodle mix and toss to coat.
5. Place 2 cups (2 baseballs) of mixed greens on each plate.
6. Before serving noodles, divide into four equal portions (1 baseball) and refrigerate extra. Top each bed of mixed greens with the noodles and garnish with cilantro, lime juice, and peanuts.
Per serving: Calories 430, fat 16 g, saturated fat 3.5 g, cholesterol 0 mg, sodium 250 mg, carbohydrates 64 g, fiber 6 g, protein 11 g, calcium 150 mg
Substitutions for Bean Sprouts
Bean sprouts have come under fire of late: The water they're rinsed and stored in may contain bacteria, and they're not always as fresh as they should be. If you prefer not to use sprouts, try one or more of these Asian vegetables. Cut into slivers and saute or microwave until color brightens:
Vegetable Description
Bok choy Thick light green stems, dark green leaves, mild cabbage flavor
Chinese broccoli Large leaves, yellow or white flowers
Chinese cabbage Light green leaves, lacy veins, delicate cabbage flavor
Pea shoots New growth stems and leaves, mild pea flavor
Watercress Small leaves, sharp taste
Yard long bean Extremely long, resembles a green bean
Tips on Asian Sauces and Seasonings
Countries that share a continent don't necessarily share a cooking style, as we see in Asia. Each country uses its own unique combination of sauces and seasonings. Our recipe features the classic flavors of Thailand -- coconut, peanut, cilantro, and lime. To travel through the other cuisines of Asia, consider the flavors of:
China: Soy sauce, five spice powder, hoisin sauce, oyster sauce, garlic
Japan: Soy sauce, rice wine, sugar, fish stock, ginger
Korea: Soy sauce, sesame oil, garlic, chili peppers, fermented soy paste
Vietnam: Fish sauce, lemongrass, cilantro, garlic, shrimp paste
Indonesia: Tamarind, ginger, thick soy sauce, coconut, lemongrass
The Philippines: Coconut milk, garlic, ginger, vinegar, fermented shrimp paste
Number of Servings: 4
Recipe submitted by SparkPeople user TABBYKAT75.
2. Meanwhile, heat peanut oil in a large nonstick skillet over medium-high heat. Add garlic and sauté about 30 seconds. Add onions and broth and cook until onions are tender, about 5minutes. Drain noodles and add to onion mixture.
3. Add scallions and bean sprouts to noodles and toss gently until well combined.
4. Mix together peanut butter and coconut milk; add to noodle mix and toss to coat.
5. Place 2 cups (2 baseballs) of mixed greens on each plate.
6. Before serving noodles, divide into four equal portions (1 baseball) and refrigerate extra. Top each bed of mixed greens with the noodles and garnish with cilantro, lime juice, and peanuts.
Per serving: Calories 430, fat 16 g, saturated fat 3.5 g, cholesterol 0 mg, sodium 250 mg, carbohydrates 64 g, fiber 6 g, protein 11 g, calcium 150 mg
Substitutions for Bean Sprouts
Bean sprouts have come under fire of late: The water they're rinsed and stored in may contain bacteria, and they're not always as fresh as they should be. If you prefer not to use sprouts, try one or more of these Asian vegetables. Cut into slivers and saute or microwave until color brightens:
Vegetable Description
Bok choy Thick light green stems, dark green leaves, mild cabbage flavor
Chinese broccoli Large leaves, yellow or white flowers
Chinese cabbage Light green leaves, lacy veins, delicate cabbage flavor
Pea shoots New growth stems and leaves, mild pea flavor
Watercress Small leaves, sharp taste
Yard long bean Extremely long, resembles a green bean
Tips on Asian Sauces and Seasonings
Countries that share a continent don't necessarily share a cooking style, as we see in Asia. Each country uses its own unique combination of sauces and seasonings. Our recipe features the classic flavors of Thailand -- coconut, peanut, cilantro, and lime. To travel through the other cuisines of Asia, consider the flavors of:
China: Soy sauce, five spice powder, hoisin sauce, oyster sauce, garlic
Japan: Soy sauce, rice wine, sugar, fish stock, ginger
Korea: Soy sauce, sesame oil, garlic, chili peppers, fermented soy paste
Vietnam: Fish sauce, lemongrass, cilantro, garlic, shrimp paste
Indonesia: Tamarind, ginger, thick soy sauce, coconut, lemongrass
The Philippines: Coconut milk, garlic, ginger, vinegar, fermented shrimp paste
Number of Servings: 4
Recipe submitted by SparkPeople user TABBYKAT75.
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