Glow & Glucose

Thai‑Inspired Chicken Noodle Salad

Salad Lunch
Thai‑Inspired Chicken Noodle Salad - A delicious recipe for gestational diabetes
Prep Time

20 minutes

Cook Time

5 minutes

Servings

4

Bright, colourful, and full of fresh Thai flavours, this salad is perfect for warm-weather lunches. Swap chicken for tofu or extra edamame (and fish sauce for tamari) to make it vegetarian!

Nutritional Information

Per Serve

Calories ≈530 kcal
Carbohydrates 60 g
Fibre ≈5 g
Protein ≈40 g
Saturated fat ≈6 g
Sodium ≈900 mg
Total fat 16 g
Total sugars ≈15 g

Per 100g

Calories ≈126 kcal
Carbohydrates ≈14 g
Fibre ≈1.1 g
Protein ≈8.5 g
Saturated fat ≈1.3 g
Sodium ≈214 mg
Total fat ≈3.3 g

Ingredients

  • 200 g Pad Thai rice noodles (uncooked)
  • 300 g cooked chicken, shredded
  • 150 g edamame, shelled
  • 1 small cucumber (julienned)
  • 1 large carrot (julienned or grated)
  • 3 spring onions (thinly sliced)
  • ½ cup fresh coriander leaves
  • ½ cup fresh mint leaves (chopped)
  • ½ cup roasted cashews (roughly chopped)
  • 1 small red onion (thinly sliced, for pickling)
  • juice of 1 lemon juice (for pickling onion)
  • pinch salt
  • pinch sugar
  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 cup coconut milk
  • 1 tbsp honey
  • 1½ tbsp smooth peanut butter
  • thumb-sized fresh ginger (peeled and juiced)
  • 1 clove garlic (crushed)
  • 1 tsp chilli flakes (optional)

Method

  1. Cook the rice noodles per packet instructions. Drain, rinse in cold water, and set aside.
  2. Boil edamame for 3 minutes, then drain and cool.
  3. Pickle the red onion with lemon juice, salt, and sugar for at least 10 minutes.
  4. Whisk together fish sauce, lime juice, coconut milk, honey, peanut butter, ginger, garlic, and chilli flakes to make the dressing.
  5. Combine noodles, chicken, edamame, cucumber, carrot, spring onions, mint, coriander in a large bowl.
  6. Toss through dressing if serving immediately, or store dressing separately.
  7. Top with pickled onions and cashews before serving.