SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 377.4
  • Total Fat: 15.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 477.3 mg
  • Total Carbs: 58.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.6 g

View full nutritional breakdown of Thai-Style Noodle Salad calories by ingredient
Report Inappropriate Recipe

Thai-Style Noodle Salad

Submitted by: CARLY783

Introduction

The beauty of this meal is that it can be customized to suit your tastes - feel free to play around with the salad components, such as switching mandarin oranges for the pineapple, or adding chopped peanuts or fresh herbs, such as basil, mint or scallions. For protein, thinly sliced beef or chicken would be nice, as would baked tofu, sausage or shrimp.

Also, it can be made ahead of time by making the dressing, and cutting up the ingredients. When it's time to serve combine everything together, and it'll come together in less than 5 minutes!
The beauty of this meal is that it can be customized to suit your tastes - feel free to play around with the salad components, such as switching mandarin oranges for the pineapple, or adding chopped peanuts or fresh herbs, such as basil, mint or scallions. For protein, thinly sliced beef or chicken would be nice, as would baked tofu, sausage or shrimp.

Also, it can be made ahead of time by making the dressing, and cutting up the ingredients. When it's time to serve combine everything together, and it'll come together in less than 5 minutes!

Number of Servings: 4

Ingredients

    Salad:
    1 cup pineapple, diced
    3 cups green cabbage, shredded
    1 cup celery, diced (about 1 large stalk)
    1/2 cup water chestnuts, diced
    1/2 of an English cucumber, sliced thinly
    4 cups fresh baby spinach, torn
    1 yellow bell pepper, cut into thin strips
    6 oz. of bean thread (also known as cellophane) noodles

    Dressing:
    1 Tbsp. Sesame oil
    the juice of 1 lime (about 1/4 cup)
    1 clove garlic, grated
    1/4 onion, grated
    2 Tbsp. peanut butter
    1/2 cup of hot water
    3/4 Tbsp. honey
    2 Tbsp. lite soy sauce
    2 Tbsp. extra virgin olive oil
    1/2 tsp. Sriracha or other chili garlic sauce
    1 Tbsp. unseasoned rice vinegar

Directions

1 - Combine all the dressing ingredients into a jar. Cover with lid securely, and shake until emulsified. Set aside in the refrigerator until ready to use.

2 - Dice up the pineapple, celery and water chestnuts. Shred the cabbage, cut the pepper into strips, tear the spinach and thinly slice the cucumber. Set aside.

3 - In a pot, boil water. Once boiling, add the bean thread noodles, stir and immediately turn off the burner. Allow to sit 3-10 minutes, until noodles are cooked to your desired consistency (we leave for 3-4 minutes). Drain, dry and mix with a little bit of dressing to lubricate noodles to avoid clumping.

4 - Layer each ingredient on plates, pour dressing on top, and serve.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user CARLY783.






Great Stories from around the Web


Rate This Recipe