Easy Pad Thai Salad
Ingredients:
- 8 oz (250 g) Medium-width rice vermicelli noodles
- 1/3 cup (75 mL) Fresh lime juice
- 1/4 cup (50 mL) Each ketchup and canola oil
- 2 tbsp (30 mL) Soy sauce
- 1 tbsp (15 mL) Granulated sugar
- 3 cups (750 mL) Janes Meal
Makers Oven Roasted Carved Chicken Breasts, thawed - 2 cups (500 mL) Bean sprouts
- 1 cup (250 mL) Each thinly sliced carrot, celery and red pepper
- 1/4 cup (50 mL) Each chopped fresh cilantro leaves, green onion and chopped peanuts (optional)
- Lime wedges
Instructions:
- Soak the noodles in enough boiling water to cover for 5 minutes. Drain and rinse under cold water until cool; drain well. Meanwhile, whisk the lime juice with the ketchup, oil, soy sauce and sugar.
- Toss the drained noodles with the chicken, bean sprouts, carrot, celery and red pepper. Add the dressing and toss to coat. Toss the coriander with the green onion and peanuts (if using); sprinkle over the salad just before serving. Serve with lime wedges on the side.
Tip: Use sodium-reduced soy sauce to trim some of the sodium from the dressing.
Nutrient per serving (1 1/2 cups/375 mL or 1/6th recipe): 326 calories, 11 g fat, 1 g sat. fat, 32 mg cholesterol, 703 mg sodium, 45 g carbohydrates, 3 g fibre, 10 g sugars, 16 g protein. Excellent source of vitamin C. Good source of vitamin A and folate.
