This Thai Peanut Noodle Salad with Chicken is a refreshing, colorful, and flavorful dish that is perfect for warm nights, meal prep, or a delicious picnic. The creamy peanut sauce, crunchy veggies, and tender chicken come together to create an unforgettable meal that’s both healthy and satisfying. The dish is incredibly easy to put together, and the best part? It’s served cold, making it an ideal choice for those scorching summer days when you don’t want to cook over a hot stove.
Why You’ll Love This Recipe
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Quick & Easy: With just 30 minutes of prep time, this meal comes together in no time and requires minimal cooking.
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Healthy & Balanced: Packed with protein from the chicken and edamame, fiber from the veggies, and complex carbs from soba noodles, this recipe is a well-rounded meal.
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Customizable: You can swap the chicken for tofu, grilled shrimp, or even air fryer salmon bites for a different protein. Plus, the peanut sauce is a hit with kids and adults alike!
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Perfect for Meal Prep: The noodles and veggies hold up well, making this dish great for make-ahead meals or leftovers.
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Refreshing and Cool: Served cold or at room temperature, this is the ideal dish for hot summer days or packed lunches.
Ingredients
For the Thai Peanut Salad Dressing:
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1/4 cup creamy peanut butter
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3 tablespoons soy sauce (or tamari for gluten-free)
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2 tablespoons lime juice (or rice wine vinegar)
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1 tablespoon honey (or maple syrup for a vegan option)
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1 teaspoon sesame oil (optional for a deeper sesame flavor)
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1 teaspoon fresh ginger, grated
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2 cloves garlic, minced
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1 teaspoon chili garlic sauce (or sambal oelek for extra heat)
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Water, to thin the dressing as needed
For the Thai Noodle Salad:
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2 boneless, skinless chicken breasts (grilled or pan-fried)
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1 cup shelled edamame (frozen or fresh)
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8 oz soba noodles (or any other noodles of your choice)
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1/2 small red cabbage, shredded
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1 large carrot, julienned or shredded
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1 red bell pepper, thinly sliced
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2 scallions, sliced (white and pale green parts for the salad, dark green for garnish)
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Fresh cilantro, for garnish
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Roasted peanuts, chopped, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Make the Peanut Noodle Sauce
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In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, garlic, and chili garlic sauce. Add water little by little until the sauce reaches your desired consistency. Set aside.
2. Cook the Chicken
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Season the chicken breasts with salt and black pepper. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Set the cooked chicken aside to rest for 5 minutes, then slice it thinly.
3. Cook the Noodles & Edamame
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Bring a large pot of salted water to a boil. Cook the soba noodles according to package instructions (usually around 4-5 minutes). In the last 2 minutes of cooking, add the edamame to the pot. Drain the noodles and edamame and rinse them under cold water to cool them down quickly.
4. Assemble the Salad
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In a large bowl, combine the cooked noodles and edamame, shredded cabbage, carrots, bell pepper, and scallions (reserve some dark green scallions for garnish). Pour about half of the peanut dressing over the salad and toss to coat evenly.
5. Add the Chicken & Drizzle More Dressing
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Arrange the sliced chicken on top of the salad. Drizzle the remaining peanut sauce over the top. Garnish with cilantro, chopped peanuts, and the remaining dark green scallions.
6. Serve & Enjoy
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Serve the salad immediately, or refrigerate for up to 3 hours before serving for the flavors to meld. This dish is great served cold or at room temperature.
Servings and Timing
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Servings: 4 servings
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
Variations and Substitutions
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Vegan: Replace the chicken with grilled tofu or roasted vegetables like sweet potatoes or zucchini. Use maple syrup in place of honey, and ensure the soy sauce is gluten-free.
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Low-Carb: Use zucchini noodles or heart of palm noodles as a substitute for soba noodles.
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Extra Protein: Add more chicken, edamame, or even shrimp to make the salad more protein-packed.
Storage/Reheating
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Storage: This salad keeps well in the fridge for 3-4 days, making it perfect for leftovers or meal prep.
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Reheating: Since this is a cold salad, no reheating is necessary. Simply remove it from the fridge and allow it to come to room temperature for the best flavor.
FAQs
Can I use other types of noodles?
Yes, you can substitute soba noodles with rice noodles, udon noodles, or any pasta of your choice. Soba noodles are traditional for this recipe, but feel free to get creative!
Can I make this salad ahead of time?
Absolutely! In fact, the flavors improve as they sit. Prepare the salad up to 3 hours in advance and store it in the fridge. Just add the peanuts and cilantro just before serving.
Can I use store-bought peanut sauce?
Yes, you can use store-bought peanut sauce, but homemade sauce will give you more control over the flavor and the sweetness level.
Conclusion
This Thai Peanut Noodle Salad with Chicken is the perfect meal for any occasion—whether you’re looking for a quick weeknight dinner, meal prep for the week, or a crowd-pleasing dish for a picnic. With its crunchy veggies, tender chicken, and zesty peanut dressing, this salad is sure to become a new favorite. Plus, it’s super customizable to fit any dietary preference. Give it a try and enjoy the explosion of flavors in every bite!
Print
Thai Peanut Noodle Salad with Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Thai Peanut Noodle Salad with Chicken is a vibrant, refreshing dish that combines crunchy veggies, juicy chicken, and nutty soba noodles, all tossed in a zesty, creamy Thai peanut dressing. Perfect for a quick 30-minute dinner, meal prep, or a summer picnic, this recipe is packed with protein, fiber, and flavor, making it both healthy and satisfying. Customize with your favorite proteins or veggies!
Ingredients
For the Thai Peanut Salad Dressing:
¼ cup creamy peanut butter
2 tablespoons soy sauce (or Tamari for gluten-free)
2 tablespoons lime juice (fresh is best)
1 tablespoon honey (or maple syrup for vegan)
1 teaspoon sesame oil (optional, use toasted for a stronger flavor)
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon chili garlic sauce (sambal oelek)
2–4 tablespoons hot water (to thin the sauce)
For the Salad:
2 boneless skinless chicken breasts
1 cup edamame (shelled)
8 ounces soba noodles
1 cup red cabbage, thinly sliced
1 large carrot, julienned
1 red bell pepper, thinly sliced
2 scallions, thinly sliced
¼ cup fresh cilantro, chopped
¼ cup roasted peanuts, chopped (for garnish)
Lime wedges (for serving)
Instructions
Make the Peanut Sauce:
In a small bowl, combine the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, ginger, and chili garlic sauce. Whisk together until smooth, adding water little by little until the sauce reaches your desired consistency. Set aside.
Cook the Chicken:
Season the chicken breasts with salt and pepper. Grill or pan-fry the chicken breasts until they are fully cooked through (internal temperature should reach 165°F/74°C). Once done, let them rest for 5-10 minutes before slicing into thin strips.
Prepare the Noodles and Veggies:
Cook the soba noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Place the noodles in a large bowl and toss with sesame oil to prevent sticking.
In the same bowl, add the cooked edamame, red cabbage, carrots, bell pepper, scallions, and cilantro. Toss to combine.
Assemble the Salad:
Drizzle half of the peanut sauce over the noodles and veggies, and toss well to coat. Add the sliced chicken on top of the salad, then drizzle the remaining peanut sauce over the chicken and salad.
Serve:
Garnish with chopped roasted peanuts and extra cilantro. Serve with lime wedges on the side for a fresh burst of citrus.
Notes
Expert Tips:
Make It Vegan: Substitute chicken with grilled tofu or tempeh, and use maple syrup instead of honey in the dressing.
Adjust the Spice Level: If you like it spicier, add more chili garlic sauce or a dash of cayenne pepper to the dressing.
Make Ahead: This salad can be made ahead and stored in the fridge for up to 2 days. It’s great for meal prep or a quick lunch.
Storage:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 2-3 days. The salad is best enjoyed cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Salad, Main Dish
- Method: No-cook, Quick, Tossed
- Cuisine: Thai, Asian Fusion
