This Thai noodle salad with chicken is a vibrant and refreshing dish that combines the flavors of rice noodles, shredded chicken, and fresh vegetables. The tangy and savory dressing ties everything together, making it a perfect meal for any occasion. Whether you're looking for a quick lunch or a light dinner, this salad is sure to satisfy your taste buds.
Some of the ingredients in this recipe might not be staples in your pantry. Fish sauce is a key ingredient in Thai cuisine, providing a unique umami flavor. Sesame oil adds a nutty aroma and depth to the dressing. If you don't have cilantro or peanuts on hand, they can be easily found in the produce and snack sections of your supermarket.

Ingredients For Thai Noodle Salad With Chicken
Rice noodles: These are the base of the salad, providing a light and chewy texture.
Cooked chicken: Shredded chicken adds protein and makes the salad more filling.
Red bell pepper: Adds a sweet crunch and vibrant color.
Carrot: Julienne strips of carrot add a crisp texture and natural sweetness.
Cilantro: Fresh cilantro adds a burst of herbal flavor.
Peanuts: Chopped peanuts add a crunchy texture and nutty flavor.
Soy sauce: Provides a salty and savory base for the dressing.
Lime juice: Adds a tangy and refreshing acidity to the dressing.
Fish sauce: Contributes a deep umami flavor that is essential in Thai cuisine.
Honey: Balances the flavors with a touch of sweetness.
Sesame oil: Adds a rich, nutty aroma to the dressing.
Garlic: Minced garlic adds a pungent and aromatic flavor to the dressing.
Technique Tip for This Recipe
When preparing the rice noodles, make sure to rinse them under cold water after cooking. This helps to stop the cooking process and prevents them from becoming too soft or sticky. Additionally, when shredding the cooked chicken, use a fork to pull the meat apart into thin, even pieces for better texture and distribution throughout the salad. For the dressing, ensure the garlic is finely minced to evenly disperse its flavor. Toss the salad gently but thoroughly to ensure every ingredient is well-coated with the dressing.
Suggested Side Dishes
Alternative Ingredients
rice noodles - Substitute with spaghetti: If you don't have rice noodles, spaghetti or any other thin pasta can be used. Cook it al dente to maintain a similar texture.
cooked chicken - Substitute with tofu: For a vegetarian option, use firm tofu. Press and marinate it for better flavor absorption.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch, making them a good alternative.
carrot - Substitute with zucchini: Julienne zucchini can provide a similar texture and a slightly different but pleasant flavor.
cilantro - Substitute with parsley: Parsley can be used if you don't like the taste of cilantro, though the flavor will be different.
peanuts - Substitute with cashews: Cashews offer a similar crunch and can be chopped to mimic the texture of peanuts.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.
lime juice - Substitute with lemon juice: Lemon juice can be used in place of lime juice, though it will be slightly less sweet and more tart.
fish sauce - Substitute with soy sauce: If you need a vegetarian option, soy sauce can replace fish sauce, though it will lack the fishy depth.
honey - Substitute with maple syrup: Maple syrup can be used as a sweetener and offers a similar consistency and sweetness.
sesame oil - Substitute with olive oil: Olive oil can be used if you don't have sesame oil, though it will lack the nutty flavor.
garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is unavailable, though it will be less pungent.
Other Alternative Recipes Similar to This Dish
How To Store or Freeze This Dish
To store your Thai noodle salad with chicken, first ensure it is placed in an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
If you plan to enjoy the salad within the next 2-3 days, keep it in the refrigerator. The cool temperature will help preserve the crispness of the red bell pepper and carrot, while also keeping the cilantro vibrant.
For longer storage, consider freezing the salad. However, it's best to freeze the noodles and chicken separately from the vegetables and dressing. This will prevent the vegetables from becoming soggy and the dressing from losing its flavor.
To freeze, place the cooked noodles and shredded chicken in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
Store the red bell pepper, carrot, and cilantro in a separate bag or container. For the best results, blanch the vegetables before freezing to maintain their texture and color.
The dressing can be stored in a small, airtight container. When ready to use, thaw it in the refrigerator and give it a good shake or whisk to re-emulsify the ingredients.
When you're ready to enjoy the salad, thaw the noodles and chicken in the refrigerator overnight. Combine them with the thawed vegetables and freshly whisked dressing.
Toss everything together just before serving to ensure the flavors are well-distributed and the salad remains fresh and delicious.
How To Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a splash of sesame oil or olive oil to the skillet.
- Add the Thai noodle salad and stir gently for 3-5 minutes until heated through.
- Ensure the chicken is evenly warmed without overcooking the vegetables.
Microwave Method:
- Place the Thai noodle salad in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap with a small vent.
- Heat on medium power for 1-2 minutes, stirring halfway through.
- Check the temperature and heat for an additional 30 seconds if necessary.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the Thai noodle salad evenly in an oven-safe dish.
- Cover with aluminum foil to prevent drying out.
- Bake for 10-15 minutes, stirring halfway through to ensure even heating.
Steaming Method:
- Set up a steamer basket over a pot of simmering water.
- Place the Thai noodle salad in the basket.
- Cover and steam for about 5-7 minutes until heated through.
- This method helps retain the freshness and crunch of the vegetables.
Cold Refresh Method:
- If you prefer to enjoy the salad cold, simply refresh it by adding a bit more lime juice and soy sauce.
- Toss to combine and serve immediately.
Best Tools for Making This Recipe
Large pot: Used to cook the rice noodles according to the package instructions.
Colander: Used to drain the cooked rice noodles.
Large mixing bowl: Used to combine the cooked noodles, chicken, bell pepper, carrot, cilantro, and peanuts.
Small bowl: Used to whisk together the soy sauce, lime juice, fish sauce, honey, sesame oil, and garlic to make the dressing.
Whisk: Used to mix the dressing ingredients thoroughly.
Knife: Used to thinly slice the red bell pepper and julienne the carrot.
Cutting board: Used as a surface to slice and julienne the vegetables.
Garlic press: Used to mince the garlic clove.
Measuring cups: Used to measure out the cooked chicken, cilantro, and peanuts.
Measuring spoons: Used to measure out the soy sauce, lime juice, fish sauce, honey, and sesame oil.
Tongs: Used to toss the noodle mixture with the dressing.
Serving bowl: Used to serve the Thai noodle salad.
How to Save Time on Making This Dish
Pre-cook the chicken: Use pre-cooked chicken to save time. You can buy rotisserie chicken or use leftovers.
Use pre-cut vegetables: Purchase pre-cut vegetables like julienned carrots and sliced bell peppers to reduce prep time.
Make the dressing in advance: Prepare the dressing a day ahead and store it in the fridge. This allows the flavors to meld and saves time on the day of preparation.
Quick noodle cooking: Soak rice noodles in hot water instead of boiling them to save a few minutes.
Chill for later: Make the salad in the morning and let it chill in the fridge. This way, it’s ready to serve when you need it.
Thai Noodle Salad With Chicken Recipe
Ingredients
Main Ingredients
- 200 g Rice noodles
- 2 cups Cooked chicken, shredded
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- ½ cup Cilantro, chopped
- ¼ cup Peanuts, chopped
Dressing
- ¼ cup Soy sauce
- 2 tablespoon Lime juice
- 1 tablespoon Fish sauce
- 1 tablespoon Honey
- 1 tablespoon Sesame oil
- 1 clove Garlic, minced
Instructions
- 1. Cook the rice noodles according to the package instructions. Drain and set aside.
- 2. In a large mixing bowl, combine the cooked noodles, chicken, bell pepper, carrot, cilantro, and peanuts.
- 3. In a small bowl, whisk together the soy sauce, lime juice, fish sauce, honey, sesame oil, and garlic to make the dressing.
- 4. Pour the dressing over the noodle mixture and toss to combine.
- 5. Serve immediately or chill in the refrigerator for 30 minutes before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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