Thai Noodle Salad

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Thai Noodle Salad

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Nutritional Info
  • Amount Per Serving
  • Calories: 235.9
  • Total Fat: 6.6 g
  • Cholesterol: 39.9 mg
  • Sodium: 1,000.4 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 19.4 g

View full nutritional breakdown of Thai Noodle Salad calories by ingredient
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Introduction

You'll get 100% of your daily vitamin C with this dish! You'll get 100% of your daily vitamin C with this dish!

Ingredients

    • 6 oz. dried vermicelli
    • 1/4 cup low-sodium soy sauce
    • 1/4 cup low-sodium vegetable broth
    • 2 tablespoons peanut butter
    • 1 tablespoon fresh lime juice
    • 1 teaspoon garlic, minced
    • 1 teaspoon fresh ginger, minced
    • 1/2 teaspoon crushed red pepper
    • 1 1/2 cups cooked chicken, shredded or chopped
    • 1 red sweet pepper, seeded and cut into thin strips
    • 3 green onions, cut diagonally into 1/2 inch pieces
    • 1/4 cup fresh cilantro, chopped
    • lime wedges for garnish

Directions

1. Cook vermicelli according to package instructions, drain and set aside.



2. In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger and crushed red pepper. Cook over medium-low heat until peanut butter is melted.



3. Add cooked pasta and toss to coat evenly.



4. Stir in cooked chicken, sweet red pepper, green onions and cilantro.



5. Serve with lime wedges.



Serves 4.



Reprinted with permission by Public Health Seattle & King County

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Member Ratings For This Recipe


  • Incredible!
    15 of 17 people found this review helpful
    This is THE best recipe I have found on Spark so far!!! I used rice noodles as my husband and I both do not like pasta. Could eat this every day and not be tired of it. Thanks for sharing your recipe!!! - 10/22/07

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  • Very Good
    9 of 9 people found this review helpful
    Very good! Really liked the different taste from our usual menus. Added frozen stir fry veggies to help stretch the meal out a bit. Thumbs up from my husband - 1/28/09

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  • Very Good
    7 of 7 people found this review helpful
    Very good and very easy to make. Lots of flavor. I eliminated the onion and added carrots, green pepper and bean sprouts to up the veggies. This is a great recipe to take to work for lunch as it's good either hot or cold. - 4/21/09

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  • 7 of 9 people found this review helpful
    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! - 4/16/08

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  • Incredible!
    6 of 6 people found this review helpful
    OMG This is fabulous Thai food! There is no place to get Thai where I live and this recipe satisfies my cravings! - 1/17/09

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