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