Thai Peanut Chicken Ramen Noodle Salad.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful ramen noodle salad with shredded chicken, vegetables, avocado, and peanuts tossed in a sweet and spicy Thai peanut sauce. Crunchy, creamy, and filling enough to be a meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 packages brown rice ramen noodles, seasoning packet discarded
- 3 heads romaine lettuce, shredded
- 4 carrots, shredded
- 3 green onions, chopped
- 2 Persian cucumbers, thinly sliced
- 1 mango, diced
- 1/2 cup each fresh cilantro and basil, roughly chopped
- 1 cup cooked shredded chicken
- 1 avocado, sliced
- 1/3 cup roasted peanuts, chopped
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 1/4 cup creamy peanut butter
- 3 tablespoons low sodium soy sauce
- 2 tablespoons honey ((use maple syrup if vegan))
- 2 tablespoons Thai red curry paste
- juice of 1 lime
- 1 Jalapeño, chopped, and seeded, if desired
At a glance
PER SERVING · TIME 25M
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
- 5m
- Sodium
- 758mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1541mg
- Calcium
- 196mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 758MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.