Rainbow Thai Noodle Salad with Peanut Lime Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful noodle salad loaded with shredded chicken and crisp vegetables, dressed in a tangy peanut-lime sauce with heat from sriracha. Eat it warm or cold, it's equally delicious either way.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup creamy peanut butter
- 2 teaspoons EACH: minced garlic AND minced ginger
- 3 tablespoons low sodium soy sauce
- 3 tablespoons brown sugar
- 1/4 cup lime juice
- 1-3 tablespoons sriracha sauce
- 1 tablespoon sesame oil
- 2-4 tablespoons hot water
- 2 cups cooked (shredded chicken)
- 7 ounces of whole wheat spaghetti (rice noodles, soba noodles, or veggie noodles)
- 1 1/2 cups shredded purple cabbage
- 1/2 cup EACH: chopped basil AND chopped cilantro
- 1/4 cup chopped scallions
- 1 1/2 red bell peppers (thinly sliced)
- chopped peanuts (toasted sesame seeds, and lime wedges, for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 722mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 734mg
- Calcium
- 110mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.