Thai Noodle Salad Recipe Video
I love anything Thai! This is my great, quick & in-expensive dish to take to pot-lucks, summer BBQ’s and gatherings. See the video for this recipe here!
Ingredients
| Rice noodles | 225 Gram (0.5 A Package) | |
| Carrot | 1⁄2 Cup (8 tbs), grated | |
| Bean sprouts | 2 Cup (32 tbs) | |
| Green onion | 4⁄5 Cup (12 tbs), chopped | |
| Basil leaves | 8 , chopped | |
| Bamboo shoots | 1 Cup (16 tbs) (Canned Drained) | |
| Peanuts | 3⁄10 Cup (4 tbs), chopped | |
| Natural peanut butter | 2 Tablespoon | |
| Low sodium soy sauce | 1⁄2 Cup (8 tbs) | |
| Garlic | 1 Tablespoon | |
| Ginger | 1 Teaspoon | |
| Rice vinegar | 3⁄10 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 155 Calories from Fat 29
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 0.55 g2.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 355.2 mg14.8%
Total Carbohydrates 26 g8.7%
Dietary Fiber 2.4 g9.4%
Sugars 2.2 g
Protein 4 g8.7%
Vitamin A 29.6% Vitamin C 12.4%
Calcium 2.4% Iron 4.7%
*Based on a 2000 Calorie diet
Directions
Boil rice noodles according to package directions. In a seperate bowl, prepare dressing and blend with whisk. Add all other ingredients to the hot rice noodles, then pour dressing over top. Cover and allow to cool in fridge for 30 min to 1 hour.
Chef
