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
