Learn how to put together a yummy Thai Chicken-Noodle Salad.
MAKES 6 SERVINGS
PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
Ingredients | |
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12 ounces | Thai-style flat rice noodles |
3 tablespoons plus 1 teaspoon | vegetable oil |
1 ¼ pounds | boneless skinless chicken thighs, cut into 2-inch pieces |
⅓ cup | bottled Thai peanut sauce |
1 bag (8 ounces) | stringless sugar snap peas or Chinese pea pods (2 cups) |
1 cup | shredded carrots |
2 tablespoons | minced garlic |
1 bunch | scallions, white and light-green parts only, sliced (⅓ cup) |
½ cup | light sesame-ginger salad dressing |
If flat rice noodles are not available, replace them with dried fettuccine boiled just until al dente.
NUTRITION (Per Serving) | |
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CALORIES | 503 cal |
FAT | 17.63 g |
SATURATED FAT | 2.28 g |
SODIUM | 160.72 mg |
CARBOHYDRATES | 61.77 g |
TOTAL SUGARS | 6.65 g |
DIETARY FIBER | 2.6 g |
PROTEIN | 21.93 g |
BIOTIN | 8.7 mcg |
BETA-CAROTENE | 1532.1 mcg |
CALCIUM | 61 mg |
CHLORIDE | ---- |
CHOLESTEROL | 89.8 mg |
CHOLINE | 112.46 mg |
CHROMIUM | 0.6 mcg |
COPPER | 0.16 mg |
FOLATE | 41.79 mcg |
IODINE | 0.4 mcg |
IRON | 3.2 mg |
MAGNESIUM | 49.37 mg |
MANGANESE | 0.22 mg |
NIACIN | 10.47 mg |
OMEGA-3 FATTY ACIDS | 0.62 g |
OMEGA-6 FATTY ACIDS | 6.14 g |
PANTOTHENIC ACID | 1.5 g |
PHOSPHORUS | 252.81 mg |
POTASSIUM | 463.91 mg |
RIBOFLAVIN | 0.25 mg |
SELENIUM | 26.23 mcg |
THIAMIN | 0.23 mg |
VITAMIN A | 3001.7 IU |
VITAMIN B6 | 0.6 mg |
VITAMIN B12 | 0.6 mcg |
VITAMIN C | 28.8 mg |
VITAMIN D | 0.94 IU |
VITAMIN E | 1.98 mg |
VITAMIN K | 70.4 mcg |
ZINC | 209 mg |
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