Thai Peanut Noodle and Veggie Salad
- Total Time
- 0:12
- Prep
- 0:10
- Cook
- 0:02
- Serves
- 2
- Difficulty
- Easy
Skip the takeout and try our veggie-packed, Thai-inspired salad instead! It’s super flavorful and simple to make.
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powdered peanut butter3 Tbsp
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water2 Tbsp, warm
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soy sauce2 tsp
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sesame oil2 tsp
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rice wine vinegar2 tsp
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minced ginger½ tsp, fresh
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table salt¼ tsp
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Weight Watchers Skinny Pasta Konjac noodles, noodle shape (WW endorsed)7 oz
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shredded carrot(s)⅓ cup(s)
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cucumber(s)⅓ cup(s), seeded, thin sliced
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sweet red pepper(s)⅓ cup(s), thin sliced
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cilantro¼ cup(s), additional for garnish
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fresh mint leaves2 Tbsp, additional for garnish
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uncooked scallion(s)2 Tbsp, chopped, additional for garnish
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jalapeño pepper(s)1 Tbsp, minced
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uncooked boneless skinless chicken breast(s)3 oz
- To make dressing: Combine powdered peanut butter and water until smooth.
- Whisk in remaining ingredients and keep chilled until ready to serve.
- When ready to eat, combine all salad ingredients and toss well with dressing.
- Cook chicken according to package instructions. Cut chicken into slices and toss into salad.
- Serve salad topped with additional mint, cilantro, and scallion.