Thai Noodle Salad With Vegetables And Spicy Peanut Sauce Recipe




 Udon noodles/Spaghetti1⁄2 Pound (Thick, Round Fresh Japanese Wheat Noodles)
 Thinly sliced romaine lettuce6 Cup (96 tbs)
 Thinly sliced green cabbage4 Cup (64 tbs)
 Shredded sweet potato2 Cup (32 tbs), uncooked
 Sliced red bell pepper12 (Thinly Sliced)
 Green bell pepper12 , thinly sliced (Thinly Sliced)
 Shredded peeled daikon/Carrot1 Cup (16 tbs)
 Bean sprouts1 Cup (16 tbs)
 Spicy peanut sauce1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2464 Calories from Fat 367

% Daily Value*

Total Fat 41 g62.6%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1714.1 mg71.4%

Total Carbohydrates 476 g158.6%

Dietary Fiber 96.5 g385.9%

Sugars 142.6 g

Protein 70 g139.9%

Vitamin A 1957.3% Vitamin C 2817.9%

Calcium 60.1% Iron 82.3%

*Based on a 2000 Calorie diet


Cook noodles in boiling water for 3 minutes (omit seasoning packet, if included).
Drain; rinse under cold water, and set aside.
Combine lettuce and cabbage in a large bowl; toss well.
Place lettuce mixture on a large platter.
Place noodles in center of platter on top of lettuce mixture.
Arrange sweet potato, red bell pepper, green bell pepper, daikon, and bean sprouts around noodles in individual mounds over lettuce mixture.
Drizzle Spicy Peanut Sauce over salad.
Garnish with basil, cilantro, and mint, if desired.