Thai Chicken Noodle Salad (Gluten Free) Recipe

Name: Thai Chicken Noodle Salad (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb gluten-free Thai rice noodles; 2 tablespoons rice vinegar; 2 tablespoons gluten-free soy sauce; 1/2 tablespoon fish sauce (optional); 1 tablespoon sesame oil; 1 tablespoon honey or 1 tablespoon brown sugar; 1 teaspoon hot sauce (Sirracha) or 1/4 teaspoon red chili pepper flakes; 1 garlic clove, finely minced; 2 teaspoons finely minced fresh ginger; 4 cups shredded gluten-free rotisserie-cooked chicken; 2 medium carrots, sliced into thin matchsticks; 1 red bell pepper, thinly sliced; 1 English cucumber, halved length wise and thinly sliced crosswise; 2 cups bean sprouts; 2 green onions, white and green parts, thinly sliced (scallions); 1/3 cup cilantro or 1/3 cup Thai basil, roughly chopped, for garnish; 2 tablespoons sesame seeds, for garnish; 1 lime, sliced into wedges, for garnish

Servings: persons

1/2 lb gluten-free Thai rice noodles
2 tablespoons rice vinegar
2 tablespoons gluten-free soy sauce
1/2 tablespoon fish sauce (optional)
1 tablespoon sesame oil
1 tablespoon honey or 1 tablespoon brown sugar
1 teaspoon hot sauce (Sirracha) or 1/4 teaspoon red chili pepper flakes
1 garlic clove, finely minced
2 teaspoons finely minced fresh ginger
4 cups shredded gluten-free rotisserie-cooked chicken
2 medium carrots, sliced into thin matchsticks
1 red bell pepper, thinly sliced
1 English cucumber, halved length wise and thinly sliced crosswise
2 cups bean sprouts
2 green onions, white and green parts, thinly sliced (scallions)
1/3 cup cilantro or 1/3 cup Thai basil, roughly chopped, for garnish
2 tablespoons sesame seeds, for garnish
1 lime, sliced into wedges, for garnish

1
Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
2
While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
3
Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
4
Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.

802

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.

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: 1/2 lb gluten-free Thai rice noodles, 2 tablespoons rice vinegar, 2 tablespoons gluten-free soy sauce, 1/2 tablespoon fish sauce (optional), and more.

Yes, Thai Chicken Noodle Salad (Gluten Free) 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 (Gluten Free)

How did you like this recipe?

Frequently Asked Questions