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Thai Peanut Chicken Noodle Salad

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch
Cuisine Thai
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad
  • 8 oz (225 g) rice noodles or whole wheat noodles
  • 2 cups cooked chicken breast, shredded or sliced
  • 1 cup red bell pepper, thinly sliced
  • 1 cup carrots, julienned or shredded
  • 1 cup cucumber, julienned
  • ½ cup red cabbage, thinly sliced
  • 2 green onions, sliced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup peanuts, chopped (optional, for garnish)
  • For the Thai Peanut Dressing
  • ¼ cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon grated fresh ginger
  • 2–4 tablespoons warm water (to thin dressing as needed)

Instructions
 

  • Cook the Noodles : Cook noodles according to package directions. Drain and rinse under cold water to stop cooking and prevent sticking.
  • Prepare Thai Peanut Dressing : In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, garlic, and ginger. Add 2–4 tablespoons of warm water to reach desired consistency.
  • Prepare Salad Ingredients : Slice red bell pepper, julienne carrots and cucumber, thinly slice red cabbage and green onions. Shred or slice cooked chicken breast.
  • Assemble Salad : In a large mixing bowl, combine cooked noodles, chicken, and vegetables. Pour peanut dressing over salad. Toss gently to ensure everything is evenly coated.
  • Garnish u0026 Serve : Sprinkle chopped peanuts and fresh cilantro over the salad. Serve immediately or chill for 10–15 minutes to enhance flavors.