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: 6 ounces fine egg noodles; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 3 tablespoons peanut butter; 3 tablespoons low sodium soy sauce; 1 ½ tablespoons honey; 1 ½ teaspoons gingerroot (grated); ¼ teaspoon crushed red pepper flakes (optional); 1 teaspoon vegetable oil; 2 teaspoons sesame oil; 1 12 red bell peppers or 1 12 yellow bell peppers, seeded, de-ribbed and cut into thin strips; 6 green onions, sliced diagonally; 4 boneless skinless chicken breast halves, cut into stir-fry strips; ¼ cup cashews, coarsely chopped

Servings: persons

6 ounces fine egg noodles
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons peanut butter
3 tablespoons low sodium soy sauce
1 ½ tablespoons honey
1 ½ teaspoons gingerroot (grated)
¼ teaspoon crushed red pepper flakes (optional)
1 teaspoon vegetable oil
2 teaspoons sesame oil
1 12 red bell peppers or 1 12 yellow bell peppers, seeded, de-ribbed and cut into thin strips
6 green onions, sliced diagonally
4 boneless skinless chicken breast halves, cut into stir-fry strips
¼ cup cashews, coarsely chopped

1
Cook noodles according to package directions; drain and set aside.
2
Dressing: In a blender container, combine olive oil, vinegar, peanut butter, soy sauce, honey, gingerroot, and crushed red pepper flakes.
3
Blend until smooth.
4
In a large skillet, heat vegetable and sesame oils over medium-high heat.
5
Add bell pepper strips and green onions; cook and stir for 1 to 2 minutes, or until onions are nearly transparent.
6
Remove vegetables from skillet.
7
Add chicken and stir-fry for 2 to 3 minutes, or until cooked through; return vegetables to skillet and add cooked noodles.
8
Cook and stir for about 1 minute more, or until heated through.
9
Remove from heat.
10
Pour dressing over the mixture in the skillet; toss lightly to coat.
11
Divide chicken mixture among individual dinner plates and sprinkle with cashews.

582

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 6 ounces fine egg noodles, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 3 tablespoons peanut butter, 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