A Refreshing, Bold, and Satisfying Salad with Southeast Asian Flair
When you’re craving something that’s refreshing yet satisfying, healthy yet full of flavor, this Thai Chicken Noodle Salad delivers in every bite. It’s a vibrant tangle of rice noodles, crisp vegetables, shredded chicken, and fresh herbs—all tossed in a rich, zesty peanut-lime dressing that clings to every strand. It’s the kind of dish that feels light but eats like a full meal, perfect for warm-weather lunches, make-ahead dinners, or a crowd-pleasing potluck centerpiece.
This salad is inspired by Thai street food staples, balancing sweet, sour, salty, and spicy elements in true Southeast Asian fashion. Best of all, it’s easily customizable—add more vegetables, swap the protein, or adjust the heat to make it your own.
Why This Salad Works: Balance, Texture, and Flavor
This isn’t your average salad. It’s layered with complexity, yet simple to prepare:
- Cold rice noodles make it satisfying but refreshing.
- Shredded chicken adds lean protein without heaviness.
- Crunchy vegetables like carrot, cabbage, and cucumber give texture.
- Peanut-lime dressing coats everything in a creamy, tangy, slightly spicy sauce.
- Fresh herbs like cilantro, mint, and Thai basil lift every bite.
It’s light enough to feel energizing but bold enough to be completely satisfying on its own.
The Right Noodles: Light, Springy, and Slurpable
Rice noodles are the ideal base for this salad. They’re soft, gluten-free, and absorb the dressing beautifully without becoming heavy.
Best types:
- Vermicelli (thin rice noodles) – soft and quick to cook.
- Medium-width rice noodles – more bite and texture, similar to pad Thai noodles.
Cooking tip:
- Soak in hot water (not boiling) until pliable and just tender, then rinse in cold water and drain well to prevent sticking.
Avoid wheat noodles—they’re too heavy and not ideal for a Thai-style salad.
Chicken: Poached, Grilled, or Rotisserie
You can use any cooked chicken here, but for flavor and ease, try:
- Poached chicken breasts – moist and mild.
- Grilled chicken – adds a smoky layer.
- Shredded rotisserie chicken – the fastest route.
Shred or slice thinly, and let it cool completely before tossing with the noodles and dressing.
Vegetables: Crunch and Color
A variety of raw vegetables adds freshness, color, and a satisfying crunch:
- Carrots – julienned or shredded.
- Red bell pepper – thinly sliced.
- Cucumber – deseeded and julienned for texture.
- Red cabbage – thinly sliced for color and bite.
- Spring onions or scallions – for a mild onion note.
Optional: Add bean sprouts, sugar snap peas, or even shredded lettuce.
Pro tip: Cut vegetables thinly and evenly to match the texture of the noodles.
Herbs: The Soul of Thai Salads
No Thai-inspired dish is complete without a generous handful of fresh herbs:
- Cilantro – bright and citrusy.
- Mint – cooling and aromatic.
- Thai basil – adds a slightly spicy, anise-like note.
Use a mix for the best flavor. Add just before serving to keep them vibrant and fresh.
Peanut-Lime Dressing: Creamy, Tangy, and Addictive
The dressing is the star here—creamy, zippy, and deeply flavorful. It hits all the right notes:
Key ingredients:
- Peanut butter – creamy and nutty base.
- Lime juice – sharp acidity to balance the richness.
- Soy sauce – salty umami punch.
- Honey or maple syrup – gentle sweetness.
- Garlic and ginger – aromatic depth.
- Chili flakes or sriracha – optional heat.
- Sesame oil – just a drop for fragrance.
Whisk or blend until smooth. Add water a little at a time to loosen it into a pourable consistency.
Customization and Add-Ins
This salad is endlessly adaptable. Here are some ideas:
- Add mango or pineapple for a sweet note.
- Substitute tofu or shrimp instead of chicken for variety.
- Top with roasted peanuts or cashews for crunch.
- Add chopped chili or sriracha drizzle for more spice.
- Serve in lettuce cups for a low-carb option.
Equipment You’ll Need
- Large bowl – for tossing salad ingredients.
- Medium saucepan – for cooking noodles or poaching chicken.
- Whisk or blender – for making the dressing.
- Mandoline or sharp knife – to julienne vegetables evenly.
- Strainer or salad spinner – to dry noodles and herbs.
Make-Ahead Tips and Storage
This is a great salad for meal prep or entertaining. Just follow these tips:
- Prep veggies and dressing ahead, but store separately.
- Toss noodles in a little oil to prevent clumping if storing.
- Add herbs and dressing just before serving for maximum freshness.
Substitutions for Dietary Needs
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Vegan: Omit chicken and use tofu, tempeh, or edamame.
- Nut-free: Use sunflower seed butter or tahini in place of peanut butter.
- Low-carb: Replace noodles with spiralized zucchini or kelp noodles.
Troubleshooting and FAQs
My noodles are sticking—what should I do?
Rinse with cold water and toss with a teaspoon of oil before storing.
Can I serve it warm?
This salad is best cold or at room temp. Warm noodles may make the vegetables wilt.
Dressing is too thick—how do I fix it?
Add warm water a tablespoon at a time and whisk until smooth and pourable.
Is it spicy?
Only if you add chili—adjust to your taste.
Presentation and Serving Suggestions
- Garnish with chopped peanuts, sesame seeds, and lime wedges.
- Serve on a platter, not a deep bowl, to show off the colorful layers.
- Add a sprinkle of fresh herbs right before serving for fragrance.
Ingredients
For the Salad
- 150g (5 oz) rice noodles (vermicelli or medium-width)
- 2 cooked chicken breasts, shredded or sliced
- 1 medium carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 1/2 cucumber, deseeded and julienned
- 1 cup shredded red cabbage
- 2 spring onions, sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- Optional: Thai basil, bean sprouts, chopped peanuts
For the Peanut-Lime Dressing
- 3 tablespoons smooth peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 garlic clove, minced
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon chili flakes or 1 teaspoon sriracha (optional)
- 1 teaspoon sesame oil
- 2–4 tablespoons warm water, to thin
- Salt, to taste
Instructions
Step 1: Cook the Noodles
Cook rice noodles according to package instructions (usually soak in hot water for 5–10 minutes). Drain, rinse under cold water, and toss with a little oil to prevent sticking.
Step 2: Prepare the Dressing
In a small bowl or blender, whisk or blend together peanut butter, lime juice, soy sauce, honey, garlic, ginger, chili (if using), sesame oil, and water until smooth and pourable. Adjust salt and water as needed.
Step 3: Prep the Vegetables and Chicken
Julienne or slice all vegetables into thin strips. Shred or slice the cooked chicken.
Step 4: Assemble the Salad
In a large bowl, combine noodles, chicken, vegetables, and herbs. Pour over the dressing and toss until everything is well coated.
Step 5: Serve
Transfer to a serving platter or individual bowls. Garnish with chopped peanuts, more herbs, and lime wedges.
Storage and Leftovers
Fridge: Store in an airtight container for up to 2 days.
Note: Noodles may absorb dressing—refresh with extra lime juice or dressing if needed.
Not freezer-friendly: Textures won’t hold up.
Thai Chicken Noodle Salad vs. Pad Thai vs. Asian Slaw
- Thai Chicken Noodle Salad: Fresh, cold, herby, with peanut-lime dressing.
- Pad Thai: Hot, cooked noodle dish with tamarind and egg.
- Asian Slaw: Heavier on cabbage and mayo- or vinegar-based dressings, no noodles.
This Thai Chicken Noodle Salad is the ultimate fusion of flavor, freshness, and satisfaction—a portable, meal-worthy salad that brings the vibrance of Thai street food to your everyday table.