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 tend to use mung bean sprouts instead of pasta. Ups the fiber and vegetables in my diet. Submitted by:
SUSANBEAMON
(3/7/17)
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cooked my chicken with tumeric salt and pepper and added in some extra chillies...perfect Submitted by:
PEACELUVSKINNY
(2/16/17)
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This recipe was quick and easy to make and low in calories. I used rice noodles instead of vermicelli. The flavor of the peanut sauce is amazing. I made it for lunch and ate it again for dinner. This is one of my favorite recipes and I can't wait to share it with family and friends. Submitted by:
GLENDAS135
(4/10/15)
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While this tasted OK, it's 1,000 mg of sodium per serving -- not worth it! For this reason, I wouldn't make this again. Submitted by:
1VINTAGEGAL
(7/2/14)
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Very good and easy to make, my family enjoyed this meal. I added Sugar Snap Peas and used high fiber pasta. I may add Garlic Chili Sauce next time I make it. I also like the suggestions of using it as a side without the chicken. Submitted by:
JILLY-ONCEAGAIN
(2/7/14)
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ONE THOUSAND mg of sodium in ONE serving???? That's not reasonable nor healthy. Cut back on that 1/4 cup of reduced sodium soy sauce!!!! Submitted by:
KNIT1PURL2LOSE3
(1/17/14)
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Fantastic! I also used rice noodles (that's what is implied in this recipe anyway, judging by the nutritional info). Hubby and I enjoyed this very much and will certainly work it into our dinner rotation! I added a little broccoli, snow peas, and slivered carrots. I may try it with shrimp next. Submitted by:
NOFRETS
(9/17/13)
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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:
HMKITTEN
(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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