Cook Time:

Serves: 4


  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh ginger, minced or 1/2 teaspoon ground ginger
  • 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
  • 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, 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.


  • 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

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