Thai Chicken And Noodle Salad Recipe

Name: Thai Chicken And Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable or peanut oil; 2 lbs ground chicken; 2 cloves garlic, crushed; 1 tbsp finely grated fresh ginger; 1 None fresh long red chili pepper, thinly sliced; 3 tbsp fish sauce; 2 tbsp plus 1/4 cup sweet chili sauce; 5 oz rice vermicelli; 1/3 cup lime juice; 2 None baby Romaine lettuce, leaves separated; 1 small cucumber, halved, seeded and thinly sliced; 8 oz cherry tomatoes, halved; 1/2 small red onion, halved and thinly sliced; 1/3 cup cilantro leaves; 1/3 cup mint leaves

Servings: persons

2 tbsp vegetable or peanut oil
2 lbs ground chicken
2 cloves garlic, crushed
1 tbsp finely grated fresh ginger
1 None fresh long red chili pepper, thinly sliced
3 tbsp fish sauce
2 tbsp plus 1/4 cup sweet chili sauce
5 oz rice vermicelli
1/3 cup lime juice
2 None baby Romaine lettuce, leaves separated
1 small cucumber, halved, seeded and thinly sliced
8 oz cherry tomatoes, halved
1/2 small red onion, halved and thinly sliced
1/3 cup cilantro leaves
1/3 cup mint leaves

1
Heat oil in a large skillet on medium-high heat. Add ground chicken; cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add garlic, ginger and chili pepper; cook and stir for 1 min or until fragrant. Stir in 2 tbsp each of the fish sauce and chili sauce.
2
Meanwhile, soak noodles in boiling water in a medium bowl for 5 mins. Stir to separate strands; drain. Using scissors, cut vermicelli into shorter pieces.
3
Mix remaining 1 tbsp fish sauce, 1/4 cup chili sauce and lime juice in a medium bowl. Add a 1/4 of the dressing to vermicelli; toss well.
4
Arrange lettuce leaves on serving plates. Top with vermicelli mixture, cucumber, tomato, onion and 1/2 the herbs. Spoon chicken mixture over top; drizzle with remaining dressing. Top with remaining herbs.

591

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tbsp vegetable or peanut oil, 2 lbs ground chicken, 2 cloves garlic, crushed, 1 tbsp finely grated fresh ginger, and more.

Yes, 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.

That's it — enjoy your meal!

Thai Chicken And Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions