Thai Chicken Salad with Cellophane Noodles Recipe

Name: Thai Chicken Salad with Cellophane Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 to 5 ounces cellophane noodles (bean threads, available at Asian markets and many supermarkets); 3 pounds chicken breasts, poached, skin and bones discarded, and the meat torn into thin shreds (about 4 cups); 1 cup finely grated carrot; 2 cucumbers, peeled, seeded and chopped; 4 large garlic cloves; 1/2 teaspoon salt; 1/4 cup soy sauce; 1/2 cup fresh lime juice; 1 tablespoon sugar; 1 tablespoon peanut butter; 1 1/4 teaspoons dried hot red pepper flakes; 1/4 cup vegetable oil; 1/3 cup coarsely crushed roasted peanuts, or to taste

Servings: persons

4 1/2 to 5 ounces cellophane noodles (bean threads, available at Asian markets and many supermarkets)
3 pounds chicken breasts, poached, skin and bones discarded, and the meat torn into thin shreds (about 4 cups)
1 cup finely grated carrot
2 cucumbers, peeled, seeded and chopped
4 large garlic cloves
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup fresh lime juice
1 tablespoon sugar
1 tablespoon peanut butter
1 1/4 teaspoons dried hot red pepper flakes
1/4 cup vegetable oil
1/3 cup coarsely crushed roasted peanuts, or to taste

1
In a large heatproof bowl pour boiling water to cover over the noodles and let them stand for 10 minutes.
2
Drain the noodles and arrange them on a platter or divide them among 6 plates.
3
In a bowl combine the chicken, the carrot and the cucumbers.
4
Make the dressing: Mince and mash the garlic to a paste with the salt.
5
In a blender blend together the soy sauce, the lime juice, the sugar, the peanut butter, the red pepper flakes and the garlic paste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
6
Pour half the dressing over the chicken mixture, toss the salad well, and arrange it in the center of the noodles.
7
The salad may be made 1 day in advance and kept covered and chilled.
8
Just before serving top the salad with the peanuts.
9
Serve the remaining dressing separately.
10
Serve the salad at room temperature or chilled.

1415

kcal

Calories

Fat

135

Carbs

133

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 13 ingredients. The key ingredients include: 4 1/2 to 5 ounces cellophane noodles (bean threads, available at Asian markets and many supermarkets), 3 pounds chicken breasts, poached, skin and bones discarded, and the meat torn into thin shreds (about 4 cups), 1 cup finely grated carrot, 2 cucumbers, peeled, seeded and chopped, and more.

Yes, Thai Chicken Salad with Cellophane Noodles 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 Salad with Cellophane Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions