Lower-Sodium Thai Noodle Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 478.7
  • Total Fat: 11.9 g
  • Cholesterol: 65.7 mg
  • Sodium: 849.4 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 6.7 g
  • Protein: 42.6 g

View full nutritional breakdown of Lower-Sodium Thai Noodle Salad calories by ingredient
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Modified from another recipe to reduce the sodium content. Modified from another recipe to reduce the sodium content.
Number of Servings: 2


    4 oz. dried vermicelli
    2 T 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
    8 oz chicken breast meat (uncooked weight), cooked and chopped or shredded
    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


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.

Number of Servings: 2

Recipe submitted by SparkPeople user ENGINEERMOM.

TAGS:  Poultry |

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