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Easy Creamy Thai Peanut Chicken Noodle Salad

Easy Creamy Thai Peanut Chicken Noodle Salad - featured image
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A quick and easy lunch salad featuring tender chicken, rice noodles, fresh veggies, and a creamy Thai peanut dressing with a perfect balance of savory, tangy, and sweet flavors.

Ingredients

Scale
  • 8 oz (225 g) rice noodles (thin rice vermicelli recommended)
  • 1 cup (120 g) shredded carrots
  • 1 medium red bell pepper, thinly sliced
  • 1 medium cucumber, julienned
  • 3 stalks green onions, chopped
  • ½ cup (10 g) fresh cilantro leaves (optional)
  • ¼ cup (30 g) chopped peanuts, for garnish
  • ½ cup (125 g) natural creamy peanut butter
  • 3 tbsp (45 ml) low sodium soy sauce
  • 2 tbsp (30 ml) fresh lime juice
  • 1 tbsp (15 ml) honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tsp (5 ml) grated fresh ginger
  • 3–4 tbsp (45–60 ml) warm water
  • ½ tsp red pepper flakes or Sriracha (optional)
  • 2 medium boneless, skinless chicken breasts (about 1 lb / 450 g)
  • Salt and pepper to taste
  • 1 tbsp (15 ml) neutral oil (avocado or canola oil)

Instructions

  1. Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually 3-5 minutes until tender but still slightly firm.
  2. Drain noodles in a colander and rinse under cold water to stop cooking and prevent sticking. Set aside to cool for about 10 minutes.
  3. Season chicken breasts with salt and pepper on both sides.
  4. Heat 1 tablespoon of oil in a skillet over medium heat. Add chicken and cook for about 5-7 minutes per side until cooked through and juices run clear (internal temperature 165°F / 74°C).
  5. Remove chicken from pan and let rest for 5 minutes, then slice thinly (about ¼-inch / 6 mm thick).
  6. In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, and red pepper flakes or Sriracha if using.
  7. Gradually add warm water to thin the sauce until it reaches a creamy but pourable consistency. Taste and adjust seasoning as needed.
  8. Julienne the cucumber and red bell pepper, shred the carrots, chop green onions, and roughly chop cilantro if using.
  9. In a large mixing bowl, combine cooled noodles, sliced chicken, and all prepared veggies.
  10. Pour the peanut dressing over the salad and toss gently but thoroughly until everything is evenly coated, about 2 minutes.
  11. Sprinkle chopped peanuts and extra cilantro over the salad just before serving.

Notes

Toss salad just before serving to keep noodles from getting soggy. Store dressing separately if making ahead. Let chicken rest before slicing to keep it juicy. Adjust peanut sauce thickness with warm water gradually. Use natural peanut butter without added sugar or oil for best flavor.

Nutrition

Keywords: Thai peanut chicken salad, creamy peanut sauce, rice noodle salad, quick lunch recipe, healthy chicken salad, easy Thai recipe

Find it online: https://norasfoods.com/easy-creamy-thai-peanut-chicken-noodle-salad-recipe-for-perfect-lunch/