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Fresh new ideas while on the Cycle Diet. Gluten Free recipes and substitution suggestions are indicated. Open to the public.
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TOPIC: Thai Noodle Salad

Thai Noodle Salad 05 Oct 2007 13:53 #4495

  • Debra
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Another very interesting recipe from Sparks people, adjusted for gluten-free. For added nutrients add frozen peas, chopped asparagus or shredded brocolli to the mix. Don't over cook otherwise it will become sticky.

Thai Noodle Salad
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Serves: 4

You'll get 100% of your daily vitamin C with this dish! Reprinted with permission by Public Health - Seattle & King County

INGREDIENTS
6 oz. dried vermicelli for GF use brown rice vermicelli or Thai Rice noodle
1/4 cup low-sodium GF soy sauce
1/4 cup low-sodium MSG-free vegetable broth   
2 tablespoons peanut butter (preferrably natural PB) 
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
1 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 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 INFO
Calories: 230.5
Fat: 6.8 g
Carbohydrates: 24.4 g
Protein: 19.4 g
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Thai Noodle Salad 16 Jan 2008 15:28 #4496

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Mmmmm. Yummy. Made this for dinner last evening, along with a Thai slaw. Delish.

Thai Noodle Salad 16 Jan 2008 16:13 #4497

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Great, I love this recipe too. I have another Thai Pad somewhere that's really authentic, I'll see if I can pull it up for you.
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