Thai Noodle Salad

PIN IT.. TO Remember it!


  • 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


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.

Nutrition information

Serving Size: 1 serving | Serves 4

  • Calories235.9
  • Total Fat6.6 g
  • Saturated Fat1.5 g
  • Polyunsaturated Fat1.8 g
  • Monounsaturated Fat2.8 g
  • Cholesterol39.9 mg
  • Sodium1,000.4 mg
  • Potassium492.0 mg
  • Total Carbohydrate26.0 g
  • Dietary Fiber3.0 g
  • Sugars6.8 g
  • Protein19.4 g

SmartPoints: 7

Get Secret Recipes to your inbox for FREE

Signup now for FREE & Get Secret Recipes to your inbox!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

PIN IT.. TO Remember it!