Thai Noodle Salad

==Description==
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
== Ingredients ==
* 6 oz dried vermicelli
* ¼ cup low-sodium soy sauce
* ¼ up chicken or vegetable broth
* 2 tablespoons peanut butter
* 1 tablespoon fresh lime juice
* 1 teaspoon garlic, minced
* 1 teaspoon fresh ginger, minced or ½ teaspoon ground ginger
* ½ teaspoon crushed red pepper
* 1½ cups cooked chicken, shredded or chopped or baked tofu, either of these can be omitted
* 1 red sweet pepper, seeded and cut into thin strips
* 3 green onions, cut diagonally into ½-inch pieces
* ¼ cup fresh cilantro, chopped
* lime wedges for garnish
== Directions ==
# Cook vermicelli according to package instructions, drain and set aside.
# In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger, crushed red pepper.
# Cook over medium-low heat until peanut butter is melted.
# Add cooked pasta and toss to coat evenly.
# Stir in cooked chicken, sweet red pepper, green onions and cilantro.
# Serve with lime wedges.
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Category:Thai Salads
Category:Chicken Recipes
Category:Vermicelli Recipes
Category:Red bell pepper Recipes