RCI-ND.005.0160.001
Thai Noodle Salad
Thai Noodle Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Serves: 4
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- 6 oz
- ¼ cup
- up chicken or vegetable broth¼ unit
- 2 tablespoons
- 1 tablespoon
- garlic1 teaspoonminced
- fresh ginger1 teaspoonminced or ½ teaspoon ground ginger
- ½ teaspoon
- cooked chicken1½ cupsshredded or chopped or baked tofu, either of these can be omitted
- red sweet pepper1 unitseeded and cut into thin strips
- green onions3 unitcut diagonally into ½-inch pieces
- fresh cilantro¼ cupchopped
- lime wedges for garnish1 unit
Method
1
Cook the dried vermicelli in boiling salted water according to package directions, usually 3–4 minutes, until tender but still slightly firm. Drain well and rinse with cold water to stop cooking; set aside.
2
Whisk together the low-sodium soy sauce, chicken or vegetable broth, peanut butter, fresh lime juice, minced garlic, fresh ginger, and crushed red pepper in a small bowl until smooth and well combined.
2 minutes
3
Place the cooked vermicelli in a large bowl and pour the dressing over it. Toss gently to coat all the noodles evenly.
4
Add the shredded cooked chicken (or baked tofu if preferred), red sweet pepper strips, and green onions to the noodle mixture. Toss everything together until well distributed.
5
Divide the noodle salad among four serving bowls or plates. Garnish each portion with fresh chopped cilantro and serve with lime wedges on the side.