Thai Noodle Salad

By sheilaolim

Nutritional Information

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Amount per serving
Calories: 329
Calories from fat: 19%
Fat: 7.2g
Saturated fat: 1.1g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 1.5g
Protein: 11.5g
Carbohydrate: 57g
Fiber: 4.6g
Cholesterol: 0.0mg
Iron: 2.5mg
Sodium: 522mg
Calcium: 53mg

Ingredients

• 1 (8-oz.) package vermicelli
• 1/3 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and chopped
• 1/4 cup fresh lime juice
• 1 tablespoon fish sauce*
• 1 tablespoon honey
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon salt
• 2 carrots, grated
• 1 cucumber, peeled, seeded, and thinly sliced
• 1 cup finely shredded cabbage
• 1/4 cup chopped fresh mint
• 1/4 cup chopped dry-roasted peanuts

Preparation

Step 1

1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside.
2. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides.
3. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately.
* Soy sauce may be substituted for fish sauce.