Healthy Thai Chicken and Noodle Salad Recipe

Name: Healthy Thai Chicken and Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces boneless chicken (skinless too, marinated all day or at least 4 hours, grilled and then thin sliced); 1 lime, juice of; 2 tablespoons vegetable oil; ¼ teaspoon ground black pepper; 1 teaspoon garlic, minced; ½ teaspoon ground ginger; 8 ounces vermicelli (you can also use a oriental noodles if you prefer); 1 red pepper (cut in thin strips); 2 carrots, cut in match sticks 1 long; 4 scallions (white and green cut in 1-inch angle pieces); ½ cup radish, thin sliced; 1 seedless cucumber, cut lengthwise and then thin sliced; 1 cup shiitake mushroom, chopped roughly (shitaki is best for this, but white or button will work if necessary); 1 cup chicken broth; 3 tablespoons soy sauce; 1 ¼ cups cilantro; 4 tablespoons lime juice; 2 ½ tablespoons fresh ginger, grated (important for this dish, powdered just don't have the same flavor); 3 teaspoons sugar; 1 teaspoon red pepper flakes (use to your taste); 3 teaspoons garlic, minced; 3 teaspoons canola oil (vegetable oil is fine too, NOT olive oil); 1 ½ teaspoons sesame oil; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; fresh lime wedges to squeeze over the pasta

Servings: persons

8 ounces boneless chicken (skinless too, marinated all day or at least 4 hours, grilled and then thin sliced)
1 lime, juice of
2 tablespoons vegetable oil
¼ teaspoon ground black pepper
1 teaspoon garlic, minced
½ teaspoon ground ginger
8 ounces vermicelli (you can also use a oriental noodles if you prefer)
1 red pepper (cut in thin strips)
2 carrots, cut in match sticks 1 long
4 scallions (white and green cut in 1-inch angle pieces)
½ cup radish, thin sliced
1 seedless cucumber, cut lengthwise and then thin sliced
1 cup shiitake mushroom, chopped roughly (shitaki is best for this, but white or button will work if necessary)
1 cup chicken broth
3 tablespoons soy sauce
1 ¼ cups cilantro
4 tablespoons lime juice
2 ½ tablespoons fresh ginger, grated (important for this dish, powdered just don't have the same flavor)
3 teaspoons sugar
1 teaspoon red pepper flakes (use to your taste)
3 teaspoons garlic, minced
3 teaspoons canola oil (vegetable oil is fine too, NOT olive oil)
1 ½ teaspoons sesame oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
fresh lime wedges to squeeze over the pasta

1
["Marinate the chicken -- a simple marinade of lime juice, oil, ginger, pepper and garlic.", "Just toss in a baggie and add the chicken and mix till well coated.", "Just let set in the refrigerator all day, or even 3-4 hours.", "The sauce -- this can be made ahead and all ready for you.", "In a large bowl, just basically mix everything.", "If making ahead NOTE, I would hold off adding the cilantro until the end so it has a fresh taste.", "Otherwise, combine all the other ingredients.", "The lime wedges are a garnish on each persons plate, so you don't have to worry about those.", "You will need to add the cilantro 15-20 minutes to the dressing before you add it to the pasta just to combine the flavors.", "But do that as the pasta is cooking.", "Grilling -- Grill the chicken, outside, inside grill pan or saute pan.", "Either works.", "I prefer the outdoor grill, but they all work.", "There should be enough oil on the chicken so you shouldn't have to add any when cooking.", "Just cook until done and still moist.", "Depending on the size 4-6 minutes per size, thicker cuts will take longer but don't over cook.", "Remove from heat, cover with foil and let rest.", "Make the salad -- A quick chop of a red pepper and I like thin strips, but chopped or diced in fine, carrots cut in match sticks 1 long.", "NOTE (you can by shredded or thin sliced carrots already in the vegetable aisle and that is just fine.", "Two (2) carrots is about 1 cup may be a bit more.", "Not important as to how much.", "Feel free to use as many of your favorite vegetables as you like.", "Scallions, (white and green cut in 1"" angle pieces).", "I also like extra scallions in my dishes.", "One (1) small seedless cucumber cut lengthwise and then thin sliced.", "Radishes and off course the mushrooms - shitaki, just thin sliced.", "Toss all and wait for the pasta.", "Finish -- the dish with the pasta.", "I just cook the pasta according to directions, drain and cool a minute or two.", "I do not mind eating this dish warm or cold.", "It is equally as good both ways.", "I have tossed the pasta warm with the sauce, added the chicken and served.", "Or I have made it and let chill before serving.", "Either or -- it is a great salad!", "Top with a fresh lime wedge and squeeze to give it great flavor."]

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 8 ounces boneless chicken (skinless too, marinated all day or at least 4 hours, grilled and then thin sliced), 1 lime, juice of, 2 tablespoons vegetable oil, ¼ teaspoon ground black pepper, and more.

Yes, Healthy Thai Chicken and Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Healthy Thai Chicken and Noodle Salad

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