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

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.
Prep Time 25 minutes
Cook Time 5 minutes
Chill Time 20 minutes
Total Time 50 minutes
Servings 8 Servings

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.
    thin rice noodles in water in a pot.
  • Drain immediately and rinse under cold running water until completely cooled. Drain well.
    pile of thin rice noodles in a glass bowl.
  • 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.
    creamy peanut butter dressing in a jar with a little whisk.
  • 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).
    Thai chicken noodle salad in a glass bowl with rice noodles, shredded chicken, crisp vegetables, and fresh herbs.
  • 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.
    Thai chicken noodle salad with shredded chicken, rice noodles, crunchy vegetables, peanuts, and lime served with creamy peanut dressing.
  • 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

Serving: 1Serving | Calories: 306kcal | Carbohydrates: 18g | Protein: 21g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 511mg | Potassium: 576mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5010IU | Vitamin C: 43mg | Calcium: 73mg | Iron: 2mg
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