Thai Chicken Noodle Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 302.5
- Total Fat: 10.1 g
- Cholesterol: 51.5 mg
- Sodium: 425.5 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 2.9 g
- Protein: 14.5 g
View full nutritional breakdown of Thai Chicken Noodle Salad calories by ingredient
Number of Servings: 4
Ingredients
-
Chicken Breast, no skin, 1.5 lbs
Sweet bell peppers, 2 wholes
Diamond Egg Noodles
Soy Sauce, low sodium
Briyani Spice
Extra Light Olive Oil
Adam's natural peanut butter, creammy unsalted
Sweet red chili sauce
Sambal Olek
Tips
Could not find Somblek in ingredients.
Directions
Chop chicken into cubes. Mix spice ingredients in a bowl (soy sauce, peanut butter, somblek, sweet red chili sauce). Mix in chicken. Cook over medium heat till chicken is cooked.
Chop up bell peppers into strips. Place in medium heat pan and drizzle sweet red chili sauce over top. Took for 5 minutes (don't let peppers get soft).
Boil water. Dump in four cubes of Diamond Egg Noodles. In bowl, mix peanut butter, Briyani paste, and olive oil together. Once noodles are cooked, drain and dump into bowl. Mix until spices coat noodles.
Serve noodles, chicken and bell peppers.
Serving Size: make 4 2-cup servings
Chop up bell peppers into strips. Place in medium heat pan and drizzle sweet red chili sauce over top. Took for 5 minutes (don't let peppers get soft).
Boil water. Dump in four cubes of Diamond Egg Noodles. In bowl, mix peanut butter, Briyani paste, and olive oil together. Once noodles are cooked, drain and dump into bowl. Mix until spices coat noodles.
Serve noodles, chicken and bell peppers.
Serving Size: make 4 2-cup servings