Skinny Pasta Thai Peanut Noodle and Veggie Salad
0
Points®
Total time: 12 min • Prep: 10 min • Cook: 2 min • Serves: 2 • Difficulty: Easy
Skip the takeout and try our veggie-packed, Thai-inspired salad instead! It’s super flavourful and simple to make.
Ingredients
Powdered peanut butter
3 tbsp(s)
Water
2 tbsp(s), warm
Soy sauce
2 tsp(s)
Sesame oil
2 tsp(s)
Rice wine vinegar
2 tsp(s)
Ginger root
½ tsp(s), minced
Table salt
¼ tsp(s)
WW Skinny Pasta Konjac Noodles Fettuccine
2 pouch(es)
Shredded carrots
⅓ cup(s)
Cucumber
⅓ cup(s), seeded, thin sliced
Red bell pepper
⅓ cup(s), chopped, thin sliced
Cilantro
¼ cup(s), additional for garnish
Fresh mint leaves
2 tbsp(s), additional for garnish
Uncooked scallions
2 tbsp(s), chopped, additional for garnish
Jalapeño pepper
1 tbsp(s), minced
Cooked skinless, boneless chicken breast
6 oz
Instructions
1
To make dressing: Combine powdered peanut butter and water until smooth. Whisk in remaining ingredients and keep chilled until ready to serve
2
When ready to eat, combine all salad ingredients and toss well with dressing
3
Serve salad topped with additional mint, cilantro, and scallion
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