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INGREDIENTS
Ingredients
- Dressing:
- 1/4 cup Thai Kitchen® Gluten Free Sweet Red Chili Dipping Sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame seeds
- Noodle Salad
- 1/2 box (about 7 ounces) Thai Kitchen® Gluten Free Stir Fry Rice Noodles
- 1 cup bean sprouts
- 1/2 cup julienne-cut red bell pepper
- 1/2 cup julienne-cut snow peas
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons coarsely chopped peanuts
INSTRUCTIONS
- 1 FOR the Dressing, mix all ingredients in medium bowl. Set aside.
- 2 BRING large pot of water to boil. Remove from heat. Add rice noodles, stirring to separate noodles. Let stand 5 to 7 minutes or until noodles are tender but firm. Rinse under cold water; drain well.
- 3 TOSS noodles with 1/4 cup of the dressing. Place on serving platter. Top with bean sprouts, bell pepper and snow peas. Drizzle with remaining dressing. Garnish with cilantro and peanuts.
- 4 Nutrition Information Per Serving: 220 Calories, Fat 4g, Protein 4g, Carbohydrates 42g, Cholesterol 0mg, Sodium 246mg, Fiber 1g
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
