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Thai Noodle Salad - Dietitian's Choice Recipe
Thai Noodle Salad - Dietitian's Choice Recipe

Category: Entree Salad | Serves: 4

(93 ratings)

Nutrition Information:
Calories: 317
Protein: 25 g
Carbs: 38 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 882 mg
Fiber: 2 g

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This Thai noodle salad with chicken, veggies and peanuty sauce is great served warm or cold.
6 oz. dried vermicelli
1/4 cup low-sodium soy sauce
1/4 cup chicken or vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger
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
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, 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.

Ratings & Reviews
(93 ratings)
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Feb 03, 2024
very good dish
Reviewed By:
I have been preparing meals from around the world and that are healthy. My son and I loved this one!
Sep 17, 2006
great recipie!
Reviewed By:
This is a really tasty dish that can be made vegan by substituting the chicken for tofu and using vegatable broth ...
Jul 23, 2006
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