Thai Chicken and Shrimp Noodle Salad Recipe

Name: Thai Chicken and Shrimp Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lime juice; 2 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons asian sweet chili sauce; 1 tablespoon vegetable oil; 1 tablespoon sugar; 9 ounces bean thread noodles; 12 cherry tomatoes, halved; 12 medium cooked shrimp (peeled, deveined); 1 ½ cups cooked chicken (shredded); 1 ½ cups bean sprouts, rinsed (about 3 1/2 ounces); 12 cucumber, very thinly sliced (English hothouse); ½ cup mint leaf (lightly packed and fresh); ½ cup basil leaves, torn if large (lightly packed and fresh); ½ cup cilantro (lightly packed and fresh); ⅓ cup shallot (thinly sliced); 1 red jalapeno chile, sliced into thin rings (with seeds); 2 tablespoons chopped toasted peanuts; 1 lime, cut into 6 wedges

Servings: persons

2 tablespoons fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons asian sweet chili sauce
1 tablespoon vegetable oil
1 tablespoon sugar
9 ounces bean thread noodles
12 cherry tomatoes, halved
12 medium cooked shrimp (peeled, deveined)
1 ½ cups cooked chicken (shredded)
1 ½ cups bean sprouts, rinsed (about 3 1/2 ounces)
12 cucumber, very thinly sliced (English hothouse)
½ cup mint leaf (lightly packed and fresh)
½ cup basil leaves, torn if large (lightly packed and fresh)
½ cup cilantro (lightly packed and fresh)
⅓ cup shallot (thinly sliced)
1 red jalapeno chile, sliced into thin rings (with seeds)
2 tablespoons chopped toasted peanuts
1 lime, cut into 6 wedges

1
Whisk first 5 ingredients in large bowl to blend.
2
(The dressing can be prepared 2 hours ahead).
3
Let stand at room temperature.
4
Place noodles in another large bowl.
5
Cover with boiling water.
6
Let stand until softened, about 4 minutes.
7
Drain and rinse under cold water to cool; drain well.
8
Insert scissors into noodles; cut several times.
9
Transfer to bowl with dressing.
10
Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
11
Divide among 6 plates.
12
Sprinkle with peanuts; garnish with lime wedges.
13
**Cook time does not include cooking the chicken or shrimp.

838

kcal

Calories

Fat

Carbs

104

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

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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 18 ingredients. The key ingredients include: 2 tablespoons fresh lime juice, 2 tablespoons fish sauce (such as nam pla or nuoc nam), 2 tablespoons asian sweet chili sauce, 1 tablespoon vegetable oil, and more.

Yes, Thai Chicken and Shrimp Noodle Salad falls under the Seafood 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 Shrimp Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions