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Thai Noodle Salad

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Thai Noodle Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Serves: 4



  1. Cook vermicelli according to package instructions, drain and set aside.
  2. In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger, crushed red pepper.
  3. Cook over medium-low heat until peanut butter is melted.
  4. Add cooked pasta and toss to coat evenly.
  5. Stir in cooked chicken, sweet red pepper, green onions and cilantro.
  6. Serve with lime wedges.

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