Thai Chicken Noodle Salad

This Thai Chicken Noodle Salad is fresh, crunchy, and packed with bold flavor. It combines rice noodles, crisp vegetables, marinated grilled chicken with fish sauce, and a creamy peanut dressing that ties everything together.

Course dinner, Grilling, lunch, Main Course, Main Dishes

Cuisine American, Asian, Thai

Keyword creamy, party food, quick, spicy, Thai Chicken Noodle Salad

Prep Time 20

Cook Time 15

Marinating Time 30

Servings Servings

Calories 555kcal

Author Bon Appeteach

Ingredients

Chicken + Marinade

1.5 lb Chicken Breast or thighs
1/2 cup Soy Sauce
1/4 cup Water
2 tbsp Rice Wine Vinegar
1 tbsp Fish Sauce
1 tbsp Sesame Oil
1 tbsp Honey
1 tbsp Fresh Ginger minced
3 Garlic Cloves minced
1 Lime juiced
2 tbsp Cilnatro minced

Noodle Salad Base

6 oz Rice Noodles cooked, rinsed, cooled
1 Red Bell Pepper thinly sliced
1 Jalapeno minced
1 cup Red Cabbage shredded
1 cup Snap Peas
4 Green Onions diced small
1/2 cup Carrots shredded
1/2 cup Cilantro minced
1/4 cup Chopped Peanuts

Creamy Peanut Dressing

1/3 cup Peanut Butter
1/4 cup Soy Sauce
2 tbsp Lime Juice
1 tsp Sesame Oil
1 tsp Fresh Ginger
1 Garlic Clove minced
2-3 tbsp Water as needed

Instructions

Marinate the Chicken

In a bowl or zip-top bag, whisk together soy sauce, water, rice vinegar, fish sauce, sesame oil, lime juice, garlic, ginger, and cilantro. Reserve 1/4 cup for glazing while cooking.
Add chicken and coat well. Refrigerate for at least 30 minutes or up to 2 hours.

Cook the Chicken

Grill, pan-sear, or air fry until cooked through (165°F internal temperature).
Grill: 5–7 minutes per side over medium-high heat.
Pan-sear: 5–6 minutes per side.
Air fryer: 375°F for 10–14 minutes
Glaze with the reserved marinade only. Brush on halfway through cooking and again the last 1-2 minutes of cooking.

Cook the Rice Noodles

Cook 6 oz rice noodles according to package directions.
Drain and immediately transfer to cold water to stop cooking. Drain again well.

Make the Peanut Dressing

Whisk together peanut butter, soy sauce, fish sauce, lime juice, sesame oil, ginger, garlic, and chili paste.
Slowly add the water until smooth, creamy, and pourable. Adjust seasoning to taste.

Assemble the Salad

In a large bowl, combine noodles, bell pepper, jalapeno, cabbage, snap peas, green onions, carrots, cilantro, peanuts, and chicken.
Pour over peanut dressing and toss until fully coated.
Serve chilled or at room temperature with lime wedges and extra cilantro.

Notes

Works great with grilled chicken, shredded chicken, or rotisserie chicken
Store in an airtight container in the fridge for 3–4 days
Add extra dressing before serving if noodles absorb it overnight
Best served cold or slightly room temperature for meal prep

Nutrition