You can ommit the following: Peanuts, Vermicelli Noodles, Carrots are used as a 'sometimes' vegetable on TF.

For the dressing I use when I make my own viet salads.....fish sauce (you can get in any supermarket/asian store), lime juice and a dash of light soy sauce, sesame oil, chopped chillis and palm sugar...however you cant have palm sugar and sugar substitute could be used though I hate the stuff and rather not use it at all. I would say use a teensy bit of brown sugar or sweet chilli sauce in the dressing instead as viet foods are really based on the four S's = salty, sweet, sour, spicy. 

I did read somewhere that you can get glass noodles i think they are called, which are a bean sprout (it might be in the supermarket section of the forum) which you might be able to substitute your noodles for. but i often use thinly sliced cabbage as a noodle / spegetti substitute which you might already have too

Are you able to use equal or one of those in place of the sugar? (just a suggestion)

~~Mountain-Maiden~~ (28/10/2009)

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You can have 1 small carrot or half a medium carrot in a day so long as you dont have any of the other limited veges - being baby corn, beetroot, celeriac, peas (which you can only have 3 times a week) or pumpkin tis in your book

I did read somewhere that you can get glass noodles i think they are called, which are a bean sprout (it might be in the supermarket section of the forum) which you might be able to substitute your noodles for. but i often use thinly sliced cabbage as a noodle / spegetti substitute which you might already have too

Are you able to use equal or one of those in place of the sugar? (just a suggestion)

The noodles your talking about are mung bean noodles...and they do have a high carb count, but minus the fibre.....there is also a japanese noodle called shirataki which I have used in the past....but there was a thread here where TF staff said they are bad for you, due to something - cant remember...each to their own I say, and I didnt notice anything with them...they are made from yam starch...and have pretty much NO carbs. They are great in a laksa.

As for equal, I wouldnt...I have tried sugar substitutes in the dressing and its HORRID! But give it a whirl....I am just anti artificial sweetner, not only cause it tastes like crap but it also stalls weight loss.

If the equal goes yukk, what about the one that you can use for baking? i saw that in the stores last week or would any of the juices from any of the allowed fruits work, or would that change it too much? 

~~Mountain-Maiden~~ (28/10/2009)

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ohh ok, well ignore the glass noodles comment -- you could try the cabbage instead though - i use that as a substute for pastas

If the equal goes yukk, what about the one that you can use for baking? i saw that in the stores last week or would any of the juices from any of the allowed fruits work, or would that change it too much? 

Hmmm not too sure about the baking one?? Splenda?? To me they are all the same...hahaha Stevia is meant to be derived from sugar cane and closest tasting to sugar, though dont know what makes them think that, its still disgusting...noticing a hatred for sugar substitutes from myself??? hahaha

Fruit juices would probably change it too much, plus fruit juice is high in GI.  Maybe cut up some slivers of mango and chuck it in. Nom nom that would be delicious!!

I dont know the brand, but i did notice there was a suitable for baking sugar substitute while i was at the shops but its pretty expensive i think

Orange pieces could work too I would think...might make a viet salad next week and try both orange and mango out...I have had mango and chicken salad...and normally I am anti fruit + meat together kinda gal...but it was okay.

Yeah sweetners are expensive I find...and I always try them out and get disappointed and they sit there til they are expired. Plus with research lately and the health risks involved with taking aspartame/phenylalanine its not worth it.

Let us know how your chicken salad turns out aussie, theres a few ideas you can toss around now