RCI-VG.001.0191.001

Thai Noodle Salad

Name: Thai Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 oz dried vermicelli; ¼ cup low-sodium soy sauce; ¼ unit up chicken or vegetable broth; 2 tablespoons peanut butter; 1 tablespoon fresh lime juice; 1 teaspoon garlic (minced); 1 teaspoon fresh ginger (minced or ½ teaspoon ground ginger); ½ teaspoon crushed red pepper; 1½ cups cooked chicken (shredded or chopped or baked tofu, either of these can be omitted); 1 unit red sweet pepper (seeded and cut into thin strips); 3 unit green onions (cut diagonally into ½-inch pieces); ¼ cup fresh cilantro (chopped); 1 unit lime wedges for garnish

[http://www.metrokc.gov/HEALTH/nutrition/recipes/thainoodlesalad.htm Thai Noodle Salad] from the Pub

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

dried vermicelli
6 oz
low-sodium soy sauce
¼ cup
up chicken or vegetable broth
¼ unit
peanut butter
2 tablespoons
fresh lime juice
1 tablespoon
garlic
minced
1 teaspoon
fresh ginger
minced or ½ teaspoon ground ginger
1 teaspoon
crushed red pepper
½ teaspoon
cooked chicken
shredded or chopped or baked tofu, either of these can be omitted
1½ cups
red sweet pepper
seeded and cut into thin strips
1 unit
green onions
cut diagonally into ½-inch pieces
3 unit
fresh cilantro
chopped
¼ cup
lime wedges for garnish
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Thai Noodle Salad

Ingredients

Method

What Makes This Variant Distinct