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: 2 boneless skinless chicken breasts; 2 tablespoons cornstarch; 2 teaspoons oil; 8 ounces rice sticks (1/4 inch noodles ); 1 red bell pepper, thinly sliced; ½ cup carrot, grated; ⅓ cup green onion, chopped; ⅓ cup fresh cilantro, chopped; 3 tablespoons peanut butter; 1 ½ tablespoons hoisin sauce (optional); 1 ½ tablespoons lime juice; 3 tablespoons reduced sodium soy sauce; 2 small garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons honey; ¾ teaspoon sriracha sauce; ¼ cup roasted peanuts

Servings: persons

2 boneless skinless chicken breasts
2 tablespoons cornstarch
2 teaspoons oil
8 ounces rice sticks (1/4 inch noodles )
1 red bell pepper, thinly sliced
½ cup carrot, grated
⅓ cup green onion, chopped
⅓ cup fresh cilantro, chopped
3 tablespoons peanut butter
1 ½ tablespoons hoisin sauce (optional)
1 ½ tablespoons lime juice
3 tablespoons reduced sodium soy sauce
2 small garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons honey
¾ teaspoon sriracha sauce
¼ cup roasted peanuts

1
Dice chicken and dust with cornstarch and salt to taste.
2
Heat oil in frying pan and cook chicken until cooked through, about 5 minutes.
3
Meanwhile, cook rice noodles in boiling water until tender, about 5 minutes.
4
Rinse under cold water and drain.
5
Combine chicken, noodles and vegetables in a large bowl.
6
In a small bowl, mix peanut butter, hoisin sauce, lime juice, soy sauce, garlic, ginger, honey and sriracha; pour over salad and toss to coat.
7
Sprinkle with peanuts.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, 2 tablespoons cornstarch, 2 teaspoons oil, 8 ounces rice sticks (1/4 inch noodles ), 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.

Thai Chicken Noodle Salad

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