Thai Peanut Noodle Salad with Chicken
This Thai Peanut Noodle Salad with Chicken is a fresh and satisfying dish loaded with tender chicken, crisp vegetables, and silky peanut sauce. It combines sweet, savory, tangy, and nutty flavors into one easy meal that works for lunch, dinner, or meal prep.Ready in just 30 minutes, it is a simple recipe that tastes vibrant and restaurant-worthy while still being easy enough for any home cook.
Ingredients
- 8 ounces rice noodles
- 2 cups cooked chicken breast shredded or sliced
- 1 cup red cabbage thinly sliced
- 1 cup carrots julienned
- 1 red bell pepper thinly sliced
- 1 cucumber thinly sliced
- 3 green onions sliced
- ¼ cup fresh cilantro chopped
- ¼ cup roasted peanuts chopped
Peanut Sauce
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger grated
- 2 cloves garlic minced
- 2 to 4 tablespoons warm water
- 1 teaspoon sriracha optional
Instructions
Step 1: Cook the noodles
- Bring a large pot of water to a boil. Cook the rice noodles according to package instructions until tender. Drain and rinse under cold water to stop cooking. Set aside.
Step 2: Prepare the peanut sauce
- In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, garlic, and sriracha if using. Add warm water gradually until the sauce reaches a smooth, pourable consistency.
Step 3: Prepare the vegetables
- Thinly slice the cabbage, carrots, bell pepper, cucumber, and green onions. Chop the cilantro and peanuts.
Step 4: Assemble the salad
- In a large mixing bowl, combine the cooked noodles, chicken, cabbage, carrots, bell pepper, cucumber, and green onions.
Step 5: Add the sauce
- Pour the peanut sauce over the salad ingredients and toss well until everything is evenly coated.
Step 6: Garnish and serve
- Top with chopped cilantro and roasted peanuts. Serve immediately or chill before serving.