Craving a dish that’s as nutritious as it is delicious? Dive into our Thai Chicken Noodle Salad—packed with vibrant veggies, tender chicken, and gluten-free noodles, it’s a flavor-packed, health-conscious meal that will leave you feeling energized and satisfied!
Image source: AI-generated
Serves: 4 | Prep: 20 mins | Cook: 25 mins (noodles only)
Ingredients
Noodles & Protein:
- ½ lb (225g) gluten-free Thai rice noodles
- 4 cups shredded rotisserie chicken (or tofu for vegetarian)
Dressing:
- 2 tbsp rice vinegar
- 2 tbsp gluten-free soy sauce
- ½ tbsp fish sauce (optional, omit for vegan)
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 1 tsp sriracha or ¼ tsp red chili flakes
- 1 garlic clove, minced
- 2 tsp fresh ginger, minced
Veggies & Garnish:
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 English cucumber, halved and sliced
- 2 cups bean sprouts
- 2 green onions, sliced
- ⅓ cup cilantro or Thai basil, chopped
- 2 tbsp sesame seeds
- 1 lime, cut into wedges
Instructions
- Prepare Noodles:
- Place noodles in a large bowl. Pour 5 cups boiling water over them, ensuring they’re submerged. Let soak 20-25 mins, stirring occasionally, until tender. Drain well.
- Make Dressing:
- Whisk together vinegar, soy sauce, fish sauce, sesame oil, honey, sriracha, garlic, and ginger in a small bowl.
- Combine:
- Toss drained noodles with the dressing. Add chicken, carrots, bell pepper, cucumber, bean sprouts, and green onions. Gently mix.
- Serve:
- Divide among plates. Top with cilantro, sesame seeds, and lime wedges for squeezing.
Pro Tips
- Save time: Use pre-shredded coleslaw mix instead of chopping veggies.
- Extra crunch: Add ½ cup crushed peanuts.
- Make ahead: Dress noodles up to 2 hours in advance; add veggies just before serving.
Why You’ll Love It:
- Gluten-free and packed with fresh flavors
- Balanced sweet, tangy, and spicy notes
- Meal-prep friendly for lunches
Perfect for summer dinners or potlucks! 🌶️🍗
