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Thai Noodle Salad Recipe

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4.2 from 15 reviews

This vibrant Thai Noodle Salad combines tender noodles with crunchy vegetables, shredded chicken, and a creamy peanut dressing for a refreshing and flavorful meal. Ready in just 20 minutes, it’s perfect for a quick lunch or a light dinner, balancing savory, sweet, and tangy flavors with a satisfying crunch from peanuts and fresh herbs.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Thai

Ingredients

Noodles and Protein

  • 8 ounces noodle of choice (e.g. spaghetti, rice noodles, linguine, or soba)
  • 1 cup shredded chicken
  • 1 cup edamame

Vegetables and Herbs

  • 1 medium carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 2 cups shredded red cabbage
  • 2 green onions, sliced
  • 1/4 cup chopped cilantro (optional)

Dressing

  • 1/2 cup natural peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 3-4 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • Juice of 1 lime
  • 1/4 cup warm water
  • 1/4 cup chopped peanuts (optional, for topping)

Instructions

  1. Cook the noodles: Cook the noodles according to the package instructions until al dente. Drain them and rinse under cold water to stop the cooking process and cool the noodles. Set aside.
  2. Prepare the dressing: In a medium bowl, whisk together the peanut butter, low-sodium soy sauce, rice vinegar, sesame oil, honey or maple syrup, lime juice, and warm water. Adjust the dressing’s consistency with more warm water if needed so that it is pourable but not too thin.
  3. Combine salad ingredients: In a large mixing bowl, combine the cooked and cooled noodles, shredded carrot, thinly sliced red bell pepper, shredded red cabbage, edamame, shredded chicken, and sliced green onions. Toss well to mix.
  4. Add the dressing: Pour the prepared peanut dressing over the noodle-vegetable mixture. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
  5. Serve: Divide the salad into serving dishes. Garnish with chopped cilantro and chopped peanuts if desired. Serve immediately as a fresh cold salad, or chill in the refrigerator for a refreshing cold noodle salad.

Notes

  • You can substitute chicken with tofu or shrimp for different protein options.
  • Use gluten-free noodles if you need a gluten-free version.
  • The salad can be made ahead and refrigerated for up to 2 days.
  • Add a pinch of chili flakes or sriracha if you prefer a spicy kick.
  • Adjust sweetness or acidity of the dressing according to taste by varying honey/maple syrup and lime juice amounts.

Find it online: https://cheftinaskitchen.com/thai-noodle-salad-recipe/