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Easy Creamy Thai Peanut Noodle Salad with Chicken

creamy thai peanut noodle salad with chicken - featured image
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A quick and easy Thai-inspired peanut noodle salad with shredded chicken, fresh veggies, and a creamy, tangy peanut sauce with a hint of lime and spice. Perfect for a light lunch or satisfying dinner.

Ingredients

Scale
  • 8 oz (225 g) rice noodles (thin or medium width)
  • 2 cups cooked chicken, shredded or sliced (rotisserie chicken works great)
  • 1 cup shredded carrots
  • 1 cup thinly sliced red bell pepper
  • ½ cup chopped fresh cilantro (optional)
  • ¼ cup sliced green onions
  • ¼ cup chopped roasted peanuts (for garnish)
  • ½ cup creamy peanut butter
  • ½ cup canned coconut milk (full fat)
  • 2 tbsp soy sauce or tamari (for gluten-free)
  • 1 tbsp honey or maple syrup
  • 1 tbsp fresh lime juice (about half a lime)
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced
  • ½ tsp chili flakes (adjust to taste)

Instructions

  1. Bring a large pot of water to a boil. Add 8 oz rice noodles and cook according to package instructions (usually 4-6 minutes). Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the noodles. Set aside to drain fully.
  2. While noodles cook, shred or slice 2 cups of cooked chicken. Thinly slice 1 cup red bell pepper and shred about 1 cup carrots. Chop ½ cup fresh cilantro and slice ¼ cup green onions. If using raw chicken, cook it fully first—grilled or pan-seared works great.
  3. In a mixing bowl, combine ½ cup creamy peanut butter and ½ cup canned coconut milk. Whisk until smooth and creamy. Add 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp fresh lime juice, 1 tsp toasted sesame oil, 1 minced garlic clove, and ½ tsp chili flakes. Whisk again until all ingredients are well blended. If sauce is too thick, add a splash of warm water to loosen.
  4. In a large bowl, add the drained noodles, shredded chicken, carrots, bell pepper, cilantro, and green onions. Pour the peanut sauce over everything. Using tongs or two large forks, gently toss until noodles and veggies are evenly coated. Taste and adjust seasoning if needed.
  5. Transfer the salad to serving plates or a large platter. Sprinkle chopped roasted peanuts on top for crunch. Optionally, add extra fresh cilantro or a wedge of lime on the side.

Notes

Whisk peanut butter with coconut milk first before adding soy sauce and lime juice to keep sauce smooth. Add warm water a teaspoon at a time if sauce is too thick. Cook noodles just until tender and rinse under cold water immediately to prevent mushiness. Thinly slice veggies for better flavor blending. Garnish with roasted peanuts for crunch. Store sauce separately if making ahead to prevent soggy noodles.

Nutrition

Keywords: Thai peanut noodle salad, chicken peanut noodles, creamy peanut sauce, easy Thai recipe, gluten-free peanut noodles, quick dinner, healthy peanut salad

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