Pad Thai Noodle Salad Recipe

Name: Pad Thai Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz. vermicelli rice noodles; 2 tbsp. fresh lime juice; 1 1/2 tsp. grated lime peel; 1 lb. skinless, boneless chicken thighs; 1/4 tsp. salt; 1/4 tsp. Pepper; 1 bunch green onions; 2 tbsp. fish sauce; 2 tbsp. brown sugar; 2 tbsp. vegetable oil; 1 tbsp. cider vinegar; .⅓ tsp. salt; 2 c. baby watercress; 1 c. shredded carrots; 5 radishes; 13 c. chopped roasted salted peanuts

Servings: persons

7 oz. vermicelli rice noodles
2 tbsp. fresh lime juice
1 1/2 tsp. grated lime peel
1 lb. skinless, boneless chicken thighs
1/4 tsp. salt
1/4 tsp. Pepper
1 bunch green onions
2 tbsp. fish sauce
2 tbsp. brown sugar
2 tbsp. vegetable oil
1 tbsp. cider vinegar
.⅓ tsp. salt
2 c. baby watercress
1 c. shredded carrots
5 radishes
13 c. chopped roasted salted peanuts

1
Prepare grill for covered direct grilling on medium-high.
2
Cook noodles as label directs; drain and rinse with cold water until cool.
3
Drain well.
4
With kitchen shears, snip noodles until loosened.
5
Meanwhile, from limes, grate peel and squeeze juice.
6
Rub chicken with lime peel; sprinkle with pepper and 1/4 teaspoon salt.
7
Grill chicken, covered, 7 to 9 minutes or until cooked through (165 degrees F), turning over once; grill onions 2 to 3 minutes or until lightly charred, turning occasionally.
8
Transfer both to cutting board; let cool, then chop.
9
In large bowl, whisk lime juice, fish sauce, sugar, oil, vinegar, and 1/8 teaspoon salt.
10
Add noodles, chicken, and all vegetables; toss to combine.
11
Top with peanuts.

4940

kcal

Calories

401

Fat

178

Carbs

237

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 7 oz. vermicelli rice noodles, 2 tbsp. fresh lime juice, 1 1/2 tsp. grated lime peel, 1 lb. skinless, boneless chicken thighs, and more.

Yes, Pad Thai 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.

That's it — enjoy your meal!

Pad Thai Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions