Thai Chicken Noodle Salad

This Thai Chicken Noodle Salad has it all! Juicy, flavorful chicken satay, crisp veggies, and a creamy, tangy peanut dressing that ties it all together. It’s fresh, colorful, and loaded with bold flavors. Every bite is a perfect balance of savory, sweet, crunchy, and just the right amount of spice.

Thai Chicken Noodle Salad isn’t your typical salad, it’s a full-on meal that’s packed with so much flavor. The marinated chicken is grilled to perfection, and gets that delicious charred flavor. It’s served over a mix of crisp veggies and topped with cilantro and mint for an extra burst of freshness. The salad is tossed in a creamy peanut dressing that’s packed with all the Thai flavors we love.

If you’re looking for more refreshing salad ideas, be sure to check out Crispy Prosciutto Salad with Apples and Feta, Easy Italian Grinder Pasta Salad, and Arugula Steak Salad with Cornbread Croutons.

Why You’ll Love This Thai Chicken Salad

• Bold flavors- From the marinade to the Thai ingredients and fresh herbs, this salad has an explosion of flavors in every single bite.
• Freshness- This salad combines crisp, fresh veggies like shredded cabbage, sweet bell peppers, cucumbers, julienne carrots and lots of fresh cilantro and mint. It’s the kind of salad that feels light and refreshing while still being incredibly satisfying.
• Quick and convenient- Easy to whip up, this salad is perfect for meal prep, weeknight dinners, or even a picnic.
• Customizable- Adjust the spice level, swap out proteins, or add extra veggies to make it your own.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Chicken- Feel free to use chicken breast, tenders or thighs.
• Rice noodles- I use Three Ladies Brand Rice Sticks, but feel free to use your favorite type of noodle. Cook according to package instructions.
• Carrots- Julienned or shredded. You can use store-bought or cut them by hand.
• Bell peppers- I use red bell peppers for their sweetness, as well as their beautiful color.
• Green onions- Adds a subtle onion flavor. You can also use thinly sliced red onions.
• Herbs- I use fresh cilantro and mint. You can also add some Thai basil if it’s available.
• Coconut milk- Adds richness and a subtle sweetness. It also helps tenderize the chicken.
• Soy sauce- I use reduced soy sauce. Feel free to substitute tamari (gluten-free).
• Spices- Ground cumin, coriander, and turmeric. You can also use yellow curry powder.
• Garlic- Use fresh garlic cloves for the best flavor.
• Ginger- I use a spoon to peel the skin off the ginger. You can also use a vegetable peeler.
• Brown sugar- A touch of sweetness to balance the acidity and saltiness. You can use light or dark brown sugar.
• Fish sauce- Adds a salty, umami flavor. If you’re avoiding fish sauce, you can substitute with tamari or a mushroom-based sauce.
• Peanut butter- Use smooth peanut butter.
• Lime juice- I recommend using fresh lime juice.
• Rice vinegar- Adds a subtle, slightly sweet acidity to the dressing.
• Sriracha- Adjust the amount to your preferred spice level. You can also use chili garlic sauce or sambal oelek.

Step By Step Instructions – Thai Noodle Salad

STEP 1: Marinate chicken. In a bowl, whisk together coconut milk, turmeric, cumin, coriander, soy sauce, minced garlic, grated ginger, brown sugar, and fish sauce. Add the chicken and coat evenly. Then, cover and refrigerate for at least 30 minutes, or up to 2 hours.

STEP 2: Prepare the peanut dressing. Meanwhile, in a small mixing bowl combine the peanut butter, fish sauce, sesame oil, rice vinegar, lime juice, brown sugar, soy sauce, coconut milk, Sriracha, garlic and ginger. Whisk the ingredients until smooth. Then, cover and refrigerate until ready to use.

STEP 3: Cook the noodles. Cook rice noodles according to the package instructions. Once cooked, drain the noodles and immediately rinse them under cold water to stop the cooking process and prevent sticking. Then, set the noodles aside.

STEP 4: Grill the chicken. Heat a grill pan over medium heat and brush with oil or nonstick spray. Remove the chicken from the marinade, letting any excess drip off. Then, place the chicken in the hot pan.

Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165℉. Once the chicken is cooked, allow it to rest for 5 minutes. Then, slice the chicken into small chunks and set aside.

STEP 5: Assemble the salad. In a large mixing bowl, combine the cooked noodles with the sliced carrots, cabbage, bell peppers, sugar snap peas, cucumbers, green onions, cilantro and mint. Drizzle with peanut dressing and toss gently until everything is evenly coated. Transfer salad to a serving platter or individual bowls.

STEP 6: Finish. Top the salad with chicken satay, extra cilantro and mint, as well as chopped peanuts for garnish. Serve and enjoy!

Expert Tips

Here are some tips to help you perfect your Thai Chicken Noodle Salad!

• Marinate for maximum flavor. For the most flavorful chicken, marinate for at least 2 hours, or even overnight. This allows the flavors to fully infuse into the chicken, keeping it juicy and tender.
• Prep ingredients in advance. To save time, chop the vegetables, prepare the dressing, and marinate the chicken the day before. Assemble everything just before serving for an easy meal.
• Don’t overcook the noodles. Rice noodles can become mushy if overcooked. Follow the package instructions carefully, and rinse them under cold water immediately after draining to stop the cooking process.
• Adjust the dressing. The peanut dressing should be creamy, tangy, sweet, and slightly spicy. Taste as you go and add more lime juice to cut back the richness or add an extra touch of brown sugar for more sweetness.

Frequently Asked Questions

Storing

Store any leftover salad in an airtight container in the refrigerator. The salad will keep for up to 3 days. However, the noodles may absorb some of the dressing and soften over time.

Separate the dressing. If you’re planning to store leftovers, keep the peanut dressing separate from the salad components. This will prevent the noodles and vegetables from becoming soggy.

Try These Salad Recipes Too!

• Burrata Cheese Caprese Salad
• Elote Pasta Salad
• Buffalo Chicken Rice Bowl
• Inside Out Egg Roll Bowl
• Caesar Salad Dressing without Anchovies

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