Thai Noodle Salad

Info
Cook Time:

Serves: 4

Ingredients

 * 6 oz. dried vermicelli


 * 1/4 cup low-sodium soy sauce


 * 1/4 up 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

Directions
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.

Source

 * 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