Thai Peanut Noodle and Veggie Salad
6
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 flavorful and simple to make. Our secret ingredient? Powdered peanut butter! This pure, pulverized nut creation reduces the fat that comes with normal peanut butter but brings all the flavor to homemade sauces and dressings. For added heat, we have jalapeño peppers balanced with fresh mint to round out the Thai flavor profile. To complete the meal, serve this salad with grilled chicken breasts.
Ingredients
Powdered peanut butter
3 Tbsp
Water
2 Tbsp
Soy sauce
2 tsp
Sesame oil
2 tsp
Rice wine vinegar
2 tsp
Minced ginger
0.5 tsp
Table salt
0.25 tsp
Cooked rice noodles
7 oz
Shredded carrots
0.333 cup(s)
Cucumber(s)1
0.333 cup(s)
Red bell pepper(s)
0.333 cup(s)
Cilantro
0.25 cup(s)
Fresh mint leaves
2 Tbsp
Uncooked scallion(s)
2 Tbsp
Jalapeño pepper(s)
1 Tbsp
Uncooked boneless skinless chicken breast(s)
3 oz
Instructions
1
To make dressing: Combine powdered peanut butter and water until smooth.
2
Whisk in remaining ingredients and keep chilled until ready to serve.
3
When ready to eat, combine all salad ingredients and toss well with dressing.
4
Cook chicken according to package instructions. Cut chicken into slices and toss into salad.
5
Serve salad topped with additional mint, cilantro, and scallion.
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