Thai Noodle Salad

Name: Thai Noodle Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 6 ounces 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 flakes; 1 1/2 cups shredded cooked chicken; 1 sweet red pepper, seeded and cut into thin strips; 3 green onions, cut diagonally into 1/2 inch pieces; 1/4 cup fresh cilantro, chopped; 1 lime wedge (to garnish)

Submitted by BurtonFanatic

"You'll get 100% of your daily vitamin C with this dish! From SparkPeople.com"

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Ready In:: 55mins
Ingredients:: 13
Serves:: 4

ingredients

6 ounces 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 flakes
1 ¹⁄₂ cups shredded cooked chicken
1 sweet red pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2 inch pieces
¹⁄₄ cup fresh cilantro, chopped
1 lime wedge (to garnish)

directions

Cook vermicelli according to package instructions, drain and set aside.
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.
Add cooked pasta and toss to coat evenly.
Stir in cooked chicken, sweet red pepper, green onions and cilantro.
Serve with lime wedges.