Thai Chicken Noodle Salad with Creamy Peanut Dressing

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When the weather heats up, this Thai chicken noodle salad is exactly what I’m craving. It’s cool, colourful, satisfying, and coated in a creamy peanut lime dressing that makes every bite better than the last.

This recipe is the fourth addition to my Summer Salad Series, and I couldn’t be happier to add it to the lineup. Every salad in the series brings something a little different to the table, but this one has quickly become a favourite. It’s hearty enough for dinner, refreshing enough for a hot afternoon, and just as welcome at a backyard barbecue as it is packed up for lunch the next day.

If Thai-inspired meals are your thing, be sure to check out my Thai basil chicken and creamy coconut Thai chicken. They’re both packed with the same vibrant flavours that make this salad so hard to resist.

Thai chicken noodle salad with shredded chicken, rice noodles, crunchy vegetables, peanuts, and creamy peanut dressing lifted with chopsticks.

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✳︎ Why You’ll Love This Thai Chicken Noodle Salad

Makes a fantastic meal prep lunch because the flavours only get better as they mingle.
Easy to customize with grilled chicken, shrimp, tofu, or whatever you have on hand.
Feels light and refreshing while still being filling enough for dinner.
Always disappears fast at potlucks, picnics, and backyard BBQs.
Crisp veggies, tender chicken, chewy rice noodles, and creamy peanut dressing mean every bite has the perfect balance of texture.

Ingredients You’ll Need

ingredients for thai chicken noodle salad laid out in separate bowls - rice noodles, shredded chicken, cucumber, peanut butter, napa cabbage, red cabbage, bell pepper, carrots, peanuts, green onions, cilantro, mint, garlic, sriracha, lime juice, fish sauce, sesame oil, honey, soy sauce, ginger, and water.

One of my favourite things about this Thai noodle salad is how every ingredient brings something to the table. From the chewy rice noodles and tender chicken to the crisp vegetables and fresh herbs, every bite is full of flavour and texture. Better yet, most of the ingredients are easy to find at your local grocery store.

Rice Vermicelli Noodles: My noodle of choice for this salad. They’re light, tender, and soak up the creamy dressing beautifully without feeling heavy. Just be sure not to overcook them. They should be just tender with a little chew so they hold up well once everything is tossed together.
Shredded Chicken: Cooked shredded chicken makes this recipe quick and satisfying. Rotisserie chicken is a great shortcut, but homemade works just as well. If you’re making your own, I highly recommend my Instant Pot shredded chicken recipe. I make a batch ahead of time whenever I can because it’s juicy, flavourful, and perfect for recipes like this throughout the week.
Crunchy Vegetables: Napa cabbage, red cabbage, carrots, cucumber, bell pepper, and green onions create the fresh, colourful base of this salad. Each one adds its own texture, making every forkful crisp, refreshing, and anything but boring.
Fresh Herbs: A generous handful of cilantro brings bright, fresh flavour, while a little chopped mint adds an extra layer of freshness. If you’re not a fan of mint, feel free to leave it out. The salad is still fantastic without it.
Roasted Peanuts: Add the finishing touch with plenty of crunch and a rich, nutty flavour that pairs perfectly with the creamy dressing. For the best texture, sprinkle them on just before serving.
Creamy Peanut Lime Dressing: Inspired by my Thai peanut sauce, but it’s been lightened up with a little extra lime juice and a slightly thinner consistency so it coats the noodles and vegetables beautifully. If you’re looking for a richer, more versatile peanut sauce for dipping spring rolls, drizzling over rice bowls, or tossing with noodles, you’ll definitely want to check out that recipe too.

Find the full ingredient list and exact measurements in the recipe card below.

Helpful Recipe Tips

A few simple tricks can make the difference between an okay Thai chicken noodle salad and one that’s fresh, flavourful, and full of crunch.

Don’t overcook the noodles. Rice vermicelli cook quickly, so keep an eye on them. Rinse them under cold water as soon as they’re tender to stop the cooking and prevent them from becoming mushy.
Drain the noodles well. Excess water will dilute the dressing, so let the noodles drain thoroughly before adding them to the salad.
Keep the vegetables crisp. Slice everything just before assembling the salad, or store the vegetables separately if you’re making it ahead. They’ll stay fresh and crunchy for longer.
Dress the salad gradually. Start with about three-quarters of the dressing, then toss everything together before deciding if you need more. The noodles will continue to absorb some of the dressing as the salad sits.
Let it chill before serving. Even 20 to 30 minutes in the refrigerator gives the flavours time to meld while keeping the vegetables crisp and refreshing.
Save the peanuts for the end. Sprinkle them over the salad just before serving so they stay crunchy instead of softening in the dressing.

Thai chicken noodle salad with rice noodles, shredded chicken, crisp vegetables, fresh herbs, and creamy peanut dressing before tossing.

Easy Variations

One of the best things about this cold noodle salad is how easy it is to make your own. Here are a few simple ways to switch things up without losing the fresh, vibrant flavours that make this recipe so good.

Swap the protein. Grilled chicken, grilled shrimp, or even leftover steak all work beautifully in place of shredded chicken.
Make it vegetarian. Skip the chicken and add crispy tofu, air fried halloumi, or steamed edamame for a satisfying meatless version. You’ll also want to swap the fish sauce in the peanut lime dressing for a little extra soy sauce or your favourite vegetarian alternative.
Turn up the heat. Add extra sriracha to the dressing or toss in a few thinly sliced Thai chilies for a spicier kick.
Mix up the vegetables. Snow peas, shredded Brussels sprouts, bean sprouts, or thinly sliced radishes all add great texture and work well with the peanut dressing.
Make it gluten free. Use gluten free tamari instead of soy sauce and double check that your fish sauce and other ingredients are gluten free. Since rice vermicelli are naturally gluten free, the rest of the recipe is already well on its way.

Storage and Make-Ahead Tips

This Thai noodle salad with chicken is a great make ahead option, whether you’re prepping lunches for the week or bringing it to a potluck. A few simple tips will help keep everything fresh and crisp.

Store in the refrigerator. Keep leftovers in an airtight container for up to 3 to 4 days. The flavours continue to develop as the salad sits, making it just as tasty the next day.
Save a little dressing. The rice noodles will absorb some of the peanut lime dressing over time, so if you’re planning for leftovers, reserve a small amount to toss with the salad before serving. It freshens everything right up.
Keep the peanuts separate. For the best crunch, store the chopped peanuts in a separate container and sprinkle them over the salad just before serving.
Prep ahead for easy meals. You can make the dressing, cook the noodles, and chop the vegetables up to a day in advance. Store everything separately, then toss it all together just before serving for the freshest texture.

What to Serve With Thai Chicken Noodle Salad

This Asian noodle salad is hearty enough to enjoy as a meal on its own, but it also fits right in as part of a summer spread. Whether you’re hosting a backyard barbecue, heading to a potluck, or planning a casual dinner with friends, here are a few recipes that pair beautifully with it.

Keep it fresh. Round out the table with my simple arugula salad or house salad for an extra helping of crisp greens that won’t compete with the bold peanut lime dressing.
Make it a BBQ feast. This salad pairs beautifully with grilled favourites like grilled chicken wings, making it an easy choice for backyard barbecues, cookouts, and summer gatherings.
Stay with the Thai-inspired flavours. Build a full Thai-inspired meal by serving this salad alongside other favourites like fresh spring rolls, chicken satay, Thai coconut soup, or grilled shrimp skewers. They’re all great additions when you’re feeding a crowd.
Finish with something sweet. Keep the meal light with some lemon posset or a scoop of my mango orange sorbet. They’re bright, refreshing, and the perfect finish after this flavour packed noodle salad.

Thai chicken noodle salad with rice noodles, shredded chicken, crunchy vegetables, peanuts, fresh herbs, and lime in a serving bowl.

Frequently Asked Questions

Absolutely! In fact, this easy salad tastes even better after it has had a little time for the flavours to mingle. If you’re making it more than a few hours ahead, I recommend storing the peanuts separately and reserving a little extra dressing to toss with the salad just before serving.

Rice vermicelli are my top choice. They’re light, tender, and soak up the creamy peanut lime dressing without becoming too heavy. Just be careful not to overcook them, or they’ll lose their signature chewy texture.

Yes! Rotisserie chicken is a great time saver and makes this recipe come together even faster. You can also use homemade shredded chicken, grilled chicken, or any leftover cooked chicken you have on hand.

Yes. If you have a peanut allergy, swap the peanut butter in the dressing for sunflower seed butter or another nut free alternative, and skip the chopped peanuts on top. The flavour will be slightly different, but you’ll still end up with a creamy, satisfying dressing.

Stored in an airtight container in the refrigerator, this salad will keep well for 3 to 4 days. The noodles will absorb some of the dressing as it sits, so giving it a quick toss with a splash of reserved dressing before serving helps bring everything back to life.

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Thai Chicken Noodle Salad with Creamy Peanut Lime Dressing

Thai chicken noodle salad is packed with crisp vegetables, tender chicken, and chewy rice noodles, all tossed in a creamy peanut lime dressing that's fresh, vibrant, and satisfying.

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Prep Time 25

Cook Time 5

Total Time 50

Servings 8 Servings

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Equipment

Ingredients

For the Salad

6 ounces (170 g) rice vermicelli noodles
3 cups cooked shredded chicken (from about 2 pounds boneless, skinless chicken breasts or 1 rotisserie chicken)
2 cups shredded Napa cabbage
2 cups shredded red cabbage
1.5 cups julienned carrots
1 orange or red bell pepper (thinly sliced)
1 cup English cucumber (cut into matchsticks)
4 green onions (thinly sliced)
½ cup chopped fresh cilantro
¼ cup chopped fresh mint (optional)
½ cup roasted peanuts (roughly chopped)

For the Creamy Peanut Lime Dressing

½ cup natural creamy peanut butter
3 tbsp fresh lime juice
2 tbsp low-sodium soy sauce
1 tbsp fish sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 cloves garlic (minced)
1 tbsp freshly grated ginger
1 tsp sriracha (or more to taste)
3-5 tbsp warm water (as needed)

Instructions

Cook the rice vermicelli according to the package directions until just tender.
Drain immediately and rinse under cold running water until completely cooled. Drain well.
In a medium bowl or measuring cup, whisk together the peanut butter, lime juice, soy sauce, fish sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha. Add the warm water, 1 tablespoon at a time, until the dressing is smooth and pourable.
In a large mixing bowl, combine the cooled noodles, shredded chicken, Napa cabbage, red cabbage, carrots, bell pepper, cucumber, green onions, cilantro, and mint (if using).
Pour about three-quarters of the dressing over the salad and toss until everything is evenly coated. Add more dressing as needed.
Top with the chopped peanuts and garnish with extra cilantro, green onions, and lime wedges, if desired.
Serve immediately, or refrigerate for 20 to 30 minutes to let the flavours meld before serving.

Notes

No rotisserie chicken? Cook and shred about 2 pounds (925 g) of boneless, skinless chicken breasts to yield about 5 cups. Use 3 cups for this salad and save the rest for another meal. My Instant Pot shredded chicken recipe makes it quick and easy.

Don’t overcook the noodles. Cook the rice vermicelli until just tender, then rinse under cold water to stop the cooking and prevent them from becoming mushy.

Drain well before assembling. Excess water will thin the dressing and make the salad watery.

Reserve some dressing. The noodles absorb the dressing as they sit, so saving a little to toss with leftovers keeps the salad fresh and flavourful.

Add the peanuts just before serving to keep them crisp and crunchy.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir in the reserved dressing before serving, if needed.

Nutrition

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scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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I hope this chicken noodle salad becomes one of your go to summer meals! If you make it, leave a comment below and tag @HipHipGourmet on social media. Seeing your creations always makes my day!