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Thai Peanut Chicken Noodle Salad

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This Thai Peanut Chicken Noodle Salad is a quick 30 minute meal with over 25 grams of protein and a creamy peanut dressing. It features tender noodles, juicy chicken, and crunchy vegetables for a satisfying and flavorful dish that works warm or cold.

Ingredients

Scale
  • 8 ounces rice noodles or soba noodles
  • 2 cooked chicken breasts, shredded or diced (about 2 cups)
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 4 green onions, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/3 cup creamy peanut butter
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic, minced
  • 2 tablespoons sesame oil
  • 1/4 cup warm water
  • Crushed peanuts for topping

Instructions

  1. Cook the noodles: Bring a large pot of water to a boil. Add rice noodles and cook according to package directions, usually 4 to 6 minutes. Drain in a colander and rinse with cold water to stop cooking. Toss with a drizzle of sesame oil to prevent sticking. Set aside.
  2. Make the peanut dressing: In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, and sesame oil. Slowly add warm water while whisking until smooth and pourable. Taste and adjust balance.
  3. Prepare the chicken and vegetables: If using leftover chicken, shred with forks. If cooking fresh, season a chicken breast with salt and pepper, cook in a skillet over medium heat for 6 to 7 minutes per side until golden and cooked through. Let rest 5 minutes before shredding. Slice bell pepper, chop cilantro, and slice green onions.
  4. Assemble the salad: In a large bowl, combine cooked noodles, shredded chicken, bell pepper, carrots, and half the green onions and cilantro. Pour dressing over top and toss until well coated.
  5. Garnish and serve: Transfer to a serving platter or individual bowls. Top with remaining green onions, cilantro, and crushed peanuts. Serve immediately for a warm salad or refrigerate for at least 30 minutes for a cold version.

Notes

Do not overcook the noodles; set a timer and taste early. Rinse with cold water immediately after draining. For meal prep, store dressing separately to keep noodles from absorbing liquid. For a vegetarian version, skip chicken and add extra vegetables like snap peas and cucumber.

Nutrition

Find it online: https://www.stacksipsnack.com/thai-peanut-chicken-noodle-salad/