Thai Noodle Salad

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.