Thai Noodle Salad6 oz. dried vermicelli
1/4 c. low-sodium soy sauce
1/4 c. vegetable or chicken broth
2 Tbs. peanut butter
1 Tbs. fresh lime juice
1 tsp. garlic, minced
1 tsp. fresh ginger, minced
1/2 tsp. crushed red pepper
1 1/2 c. 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 c. fresh cilantro, chopped
lime wedges for garnish
1. Cook vermicelli according to package instructions, drain and set aside.
2. Brown chicken in skillet. Add sweet red pepper and green onions the last few minutes.
3. 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.
4. Add cooked pasta and toss to coat evenly.
5. Stir in chicken, sweet red pepper, green onions, and cilantro.
6. Serve with lime wedges.
The original recipe doesn't cook the red pepper and green onions, but I prefer them a little stir-fried. This recipe can be served either warm or cold. We like it best warm.
I made this for dinner tonight! It is packed with flavor and so very yummy -- and different!
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