Thai Salad

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I usually make this salad with leftovers chicken and beef, after having a BBQ at home."

Original recipe yields 4 servings
OK
  • FOR THE DRESSING

Nutritional

  • Serving Size: 1 (261.9 g)
  • Calories 509.5
  • Total Fat - 34.3 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 8.5 mg
  • Sodium - 523.1 mg
  • Total Carbohydrate - 47.5 g
  • Dietary Fiber - 2.6 g
  • Sugars - 6.3 g
  • Protein - 6.6 g
  • Calcium - 119.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 50.9 mg
  • Thiamin - 0.1 mg

Step 1

I cut up the tofu into small cubes, put them in a baggie with the flour, garlic salt and pepper, shacked them and the fried them in the oil.

Step 2

I soaked up the noodles, sauteed the red peppers, green onions and zucchini in separate batches.

Step 3

Mixed all the dressing ingredients.

Step 4

Separately I soaked the noodles in the dressing, also the tofu, beef and chicken.

Step 5

Toasted the sesame seeds and assembled the plates by placing dandelions on the bottom, noodles in the middle and the rest of the ingredients all around the noodles.

Step 6

Sprinkled with sesame seeds, a little extra sesame oil and decorated with the garlic chives and pour the rest of the dressing on top.

Tips & Variations


No special items needed.

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