Pad Thai Salad

1. Cook noodles according to package directions, Rinse until cool. Drain. Cut apart.

2. Whisk lime juice, soy sauce, sugar, oil, vinegar, and 1/8 tsp salt.

3. Add noodles and vegetables. Toss to combine.

4. Top with peanuts.

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Nutrient	Quantity
Total fats	55.2821 g
Protein	36.3145 g
Carbohydrates	224.1891 g
Energy	1496.6755 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3452 g
Water	1211.5155 g
Aspartic acid	3.4761 g
Calcium, Ca	596.6913 mg
Lutein + zeaxanthin	7962.32 g
Fiber, total dietary	28.1217 g
Fatty acids, total saturated 22:0	0.0085 g
Carotene, beta	22162.595 g
Niacin	11.2887 mg
Vitamin A, RAE	2030.205 g
Arginine	2.9754 g
Riboflavin	0.6449 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total polyunsaturated 15:0	0.0085 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0895 g
Fatty acids, total saturated 20:1	0.3217 g
Glutamic acid	6.5346 g
Sodium, Na	2490.43 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0209 g
Total lipid (fat)	55.2821 g
Manganese, Mn	3.5607 mg
Fructose	14.2822 g
Proline	1.4581 g
Fatty acids, total saturated 16:0	5.3762 g
Fatty acids, total saturated 8:0	0.8976 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1832 g
Sucrose	23.0548 g
Choline, total	116.2241 mg
Sugars, total	54.3125 g
Serine	1.55 g
Fatty acids, total saturated 10:0	1.0575 g
Fatty acids, total saturated 18:0	1.3951 g
Vitamin B-6	1.3123 mg
Selenium, Se	36.0961 g
Ash	15.0749 g
Fatty acids, total saturated 18:1 undifferentiated	15.1787 g
Pantothenic acid	3.2082 mg
Phenylalanine	1.6929 g
Copper, Cu	1.2539 mg
Betaine	10.9985 mg
Thiamin	0.7258 mg
Methionine	0.5293 g
Iron, Fe	8.7393 mg
Carbohydrate, by difference	224.1891 g
Phosphorus, P	811.9837 mg
Folate, total	432.855 g
Lycopene	1.28 g
Alanine	1.5565 g
Valine	1.6157 g
Fatty acids, total saturated 18:2 undifferentiated	8.7339 g
Glycine	1.5984 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	14.367 g
Fatty acids, total saturated 14:0	4.5037 g
Zinc, Zn	6.0288 mg
Isoleucine	1.2388 g
Fatty acids, total saturated 12:0	12.7968 g
Fatty acids, total polyunsaturated	9.0791 g
Fatty acids, total saturated 14:1	0.0085 g
Leucine	2.2481 g
Tocotrienol, alpha	0.1439 mg
Vitamin A, IU	40649.285 IU
Folate, DFE	432.855 g
Tryptophan	0.3641 g
Vitamin C, total ascorbic acid	188.791 mg
Phytosterols	66.44 mg
Fatty acids, total polyunsaturated 16:1 c	0.0085 g
Fatty acids, total polyunsaturated 18:1 c	0.0767 g
Fatty acids, total saturated 20:0	0.0085 g
Fatty acids, total saturated 6:0	0.0544 g
Starch	1.8304 g
Tyrosine	1.2761 g
Vitamin K (phylloquinone)	867.1739 g
Fatty acids, total saturated	26.1332 g
Histidine	0.7822 g
Fatty acids, total monounsaturated	15.5335 g
Threonine	1.3444 g
Folate, food	432.855 g
Fatty acids, total polyunsaturated 17:0	0.0043 g
Fatty acids, total polyunsaturated 24:0	0.0085 g
Vitamin E (alpha-tocopherol)	7.7643 mg
Magnesium, Mg	286.545 mg
Lysine	1.3432 g
Potassium, K	3266.5495 mg
Cystine	0.5515 g
Fluoride, F	38.896 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	2 tablespoons	68.4	17.6562	0
Carrot	1 cup	52.48	12.2624	0.3072
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Vegetable oil	2 tablespoons	234.464	0	27.2
Green Onion	6	115.02	24.4524	2.0022
Radish	5	92.8	19.72	0.58
lime juice	2 tablespoons	7.5625	2.547	0.0212
cider vinegar	1 tablespoon	3.129	0.1386	0
watercress	2 cups	7.48	0.8772	0.068
peanut	0.33 cup	275.94	7.8499	23.9635
rice noodle	6 ounces	622.44	137.1078	0.9576