Thai Chicken Noodle Salad Recipe

Name: Thai Chicken Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the marinade or dressing; 1 tablespoon minced garlic; 2 teaspoons sambal oelek chili sauce; 1/2 cup sweet indonesian soy sauce (Ketjap Manis); 1/3 cup lime juice; 2 tablespoons honey; For the salad; 4 boneless skinless chicken breasts; 7 ounces rice vermicelli (200 grams); 1 cup shredded carrot; 4 green onions, chopped; 8 cups lettuce; chopped cilantro; chopped cashews or peanuts

Servings: persons

For the marinade or dressing
1 tablespoon minced garlic
2 teaspoons sambal oelek chili sauce
1/2 cup sweet indonesian soy sauce (Ketjap Manis)
1/3 cup lime juice
2 tablespoons honey
For the salad
4 boneless skinless chicken breasts
7 ounces rice vermicelli (200 grams)
1 cup shredded carrot
4 green onions, chopped
8 cups lettuce
chopped cilantro
chopped cashews or peanuts

1
Early in the day or the night before, in a small bowl, combine marinade/dressing ingredients.
2
Put chicken breasts in a Ziploc bag. Pour 1/2 cup of the dressing/marinade into the bag of chicken and seal, squeezing out excess air. Massage the bag to coat the chicken and refrigerate for at least 6 hours. Refrigerate the remaining dressing.
3
To prepare salad:
4
Preheat grill to medium heat. Remove chicken from marinade and wipe excess marinade off chicken pieces with paper towels (discard towels). Grill until no longer pink.
5
While chicken is grilling, cook vermicelli noodles according to package directions. Drain and rinse under cold water; set aside.
6
Place 2 cups lettuce on each dinner plate. Top with cooked noodles, carrots, green onions, chicken, cilantro and chopped nuts. Drizzle remaining dressing over each salad.

469

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.

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: For the marinade or dressing, 1 tablespoon minced garlic, 2 teaspoons sambal oelek chili sauce, 1/2 cup sweet indonesian soy sauce (Ketjap Manis), and more.

Yes, Thai Chicken 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 Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions