Thai Chicken Salad with Rice Noodles Recipe

Name: Thai Chicken Salad with Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 ounces rice stick noodles (maifun)*; 4 large garlic cloves; 1/4 cup soy sauce; 1/3 cup fresh lime juice; 2 tablespoons sugar; 1 tablespoon smooth peanut butter; 2 teaspoons chopped peeled fresh ginger; 1 1/4 teaspoons hot chili paste (such as sambal oelek)*; 1/4 cup vegetable oil; 3 purchased roasted chicken breast halves, boned, skinned, shredded; 3 cups shredded Napa cabbage; 1 cup coarsely grated carrot; 1 cup red bell pepper strips; 1/2 cup thinly sliced red onion; 2 medium cucumbers, halved lengthwise, thinly sliced crosswise; 1/3 cup coarsely chopped roasted salted peanuts

Servings: persons

4 1/2 ounces rice stick noodles (maifun)*
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 1/4 teaspoons hot chili paste (such as sambal oelek)*
1/4 cup vegetable oil
3 purchased roasted chicken breast halves, boned, skinned, shredded
3 cups shredded Napa cabbage
1 cup coarsely grated carrot
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2 medium cucumbers, halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanuts

1
Cook noodles in small pot of boiling salted water until tender, about 3 minutes.
2
Drain; cut noodles in several places with scissors.
3
Spread out on platter.
4
Puree next 7 ingredients in blender.
5
With machine running, gradually add oil and blend until dressing is smooth.
6
Season to taste with salt and pepper.
7
Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl.
8
Toss with enough dressing to coat.
9
Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.
10
*Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.

721

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

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 16 ingredients. The key ingredients include: 4 1/2 ounces rice stick noodles (maifun)*, 4 large garlic cloves, 1/4 cup soy sauce, 1/3 cup fresh lime juice, and more.

Yes, Thai Chicken Salad with Rice 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 Rice Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions