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asian chicken salad with rice noodles and vegetables
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5 from 1 vote

Thai Peanut Chicken Noodle Salad

This Thai peanut chicken noodle salad is exactly what you need for dinner, on repeat.  Delicious, easy to make and easy to clean up after.  What more could you want?
Tara Moore
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course, Salad
Cuisine: Asian
Keyword: chicken, noodle salad, peanut, rice noodles, thai
Author: Tara Moore


  • 2 chicken breasts seasoned with salt & pepper and grilled
  • 2 carrots shaved thin
  • red cabbage thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 raw broccoli head cut into small florets
  • 2 green onions sliced on an angle
  • 8 oz rice noodles
  • 1/4 c crushed peanuts
  • limes
  • optional: sesame seeds

peanut sauce

  • 1/2 c peanut butter
  • 2 tbsp hoisin
  • 1 tsp rice wine vinegar
  • 1/8 tsp sesame oil
  • 1/4 tsp ginger powder
  • 1 tbsp soy sauce
  • 1/4 c tbsp water + more if too thick


  • Grill the seasoned chicken breast until cooked through and no longer pink, set aside
  • Let the grilled chicken rest for at least 10 minutes prior to cutting it into chunks
  • Cook the rice noodles per package instruction
  • Once cooked transfer to an ice bath (to avoid mushy noodles)
  • Mix up all ingredients for the peanut sauce, add extra water if it's too thick
  • In a large bowl add the carrots, cabbage, red bell pepper, broccoli and green onions, toss to combine
  • To the large bowl add the rice noodles, chicken, crushed peanuts and sauce (use half the sauce at first and more to taste)
  • Toss everything together
  • Garnish individual servings with extra crushed peanuts and sesame seeds