Name: Thai Chicken Noodle Salad
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1 kg chicken breast; 200g dried pad Thai rice noodles; 2 tsp sesame oil; 100g snow peas, thinly sliced; 1 spring onion, finely sliced; ½ cucumber, thinly sliced; ½ red pepper, thinly sliced; 1 carrot, peeled and shredded; ¼ cup mint leaves, chopped; ¼ cup roasted peanuts, crushed; 4 Tbsp soy sauce; 2 Tbsp fish sauce; 1 tsp fresh lime juice; 2 Tbsp sweet chilli sauce; 1 Tbsp running honey or brown sugar; 1 clove garlic, crushed; 1 tsp crushed ginger

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A fresh summer salad made with rice noodles, vegetables, sliced chicken breast and a Thai style dressing.

I don't know about you, but I like to make the summer holidays last as long as possible. As the new year creeps along and I have to start buying stationery and booking after school activities... I'm adamant there's one place summer will keep going. In my kitchen!

The ingredients for Thai Chicken Noodle Salad sitting on a grey bench.

In our house, summer cooking tends to mean a lot more salads and BBQs, fresh produce and lighter meals. If you also like ticking those boxes, you're going to love my easy, tasty and affordable recipe for Thai Chicken Noodle Salad.

What I also love about this yummy meal, is how easily it can become lunch for the next day. Kids and adults alike can eat this nutritious salad cold the next day, ideally with a little dressing drizzled over just before serving. Too easy.

How to make Thai Chicken Noodle Salad:

Slice the three chicken breasts in half horizontally so that you have 6 thinner chicken breasts as per the picture below.

Season well, then cook in a hot frying pan for 5 minutes each side or until cooked through. Set aside to rest.

Mix the dressing ingredients together, then chill until ready to serve.

Add the noodles to a large bowl, then pour over the boiling water. Leave to cook for 10 minutes, then drain. Add to a large bowl and stir through the sesame oil.

Add the prepared vegetables and half of the dressing to the bowl. Mix everything together with tongs then pour onto a large serving platter or into individual bowls.

Slice the cooked chicken and arrange on top of the salad. Scatter over the roasted peanuts.

Drizzle extra dressing over the salad just before serving. Leave the rest of the dressing in a jug for each person to add to their dinner as desired.

This yummy recipe was created after the popularity of my Thai Beef Salad. For other great Asian-inspired salads, check out my recipes for Steak Salad with Miso Dressing, Vietnamese Chicken Noodle Salad and Sticky Asian Beef. Or for another fresh, chicken salad, why not try my Bang Bang Chicken Salad?

Questions for Thai Chicken Noodle Salad:

Does this meal make for good leftovers? Absolutely! If you are making this for lunch meal prep then add the undressed salad to an airtight container, place the chicken breast on top and scatter over the peanuts. Add the dressing to a small portable dressing container then pour over the salad just before serving. This prevents the salad from becoming soggy.

What substitutions could I make? Pad Thai noodles could be substituted for Vermicelli. You could use leftover shredded or roast chicken if you have it on hand. Peanuts could be used instead of cashews and any of your favourite seasonal vegetables could be added or substituted.

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