Thai Rice Noodle Salad

This refreshing and flavorful dish showcases the delicate and chewy texture of rice noodles, combined with a medley of crisp vegetables, vibrant herbs, and a zesty dressing that transports your taste buds to Southeast Asia.

Thai Rice Noodle Salad

Bursting with the perfect balance of sweet, savory, and tangy notes, this Thai Rice Noodle Salad is a celebration of freshness and culinary finesse.
Prep Time 15 minutes
Cook Time 10 minutes
Marinate time 30 minutes
Total Time 55 minutes
Course Main Course, Salad
Cuisine Asian
Servings 4


  • 1 bowl
  • 1 large mixing bowl


For the salad

  • 8 oz rice noodle (225 g) cooked and cooled
  • 1 cup red cabbage (shredded)
  • 1 carrot (julienned)
  • 1 cucumber (julienned)
  • 1 cup edamame
  • 1 avocado (sliced)
  • 4 radishes (sliced)

For the grilled chicken

  • 1 lb chicken breasts (450 g) boneless, skinless
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey (or maple syrup)
  • 1 tsp fresh ginger (grated)
  • 1 clove garlic (minced)

For the peanut butter dressing

  • 2 tbsp creamy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • ½ lime juice
  • 2 tbsp water (adjust for desired consistency)
  • 2 tbsp honey (or maple syrup)
  • 1 tbsp sesame oil
  • 1 clove garlic
  • ¼ cup cilantro (chopped)
  • ¼ cup roasted peanut butter (for garnish)


  • Marinate and Grill the Chicken: in a bowl, combine soy sauce, sesame oil, honey or maple syrup, grated ginger, and minced garlic. Marinate the chicken breasts in this mixture for at least 30 minutes. Grill the chicken until fully cooked, then slice into strips.
  • Prepare the Rice Noodles and Dressing: cook the rice noodles according to the package instructions. Drain and rinse under cold water. In a small bowl, whisk together the dressing ingredients.
  • Assemble the Salad: in a large mixing bowl, combine the cooked and cooled rice noodles with shredded cabbage, julienned carrot, julienned cucumber, chopped cilantro.
  • Add Grilled Chicken: toss the grilled chicken strips into the salad.
  • Pour Dressing and Toss: pour the prepared dressing over the salad and chicken. Gently toss everything together until the noodles, vegetables, and chicken are evenly coated with the dressing.
  • Garnish: sprinkle chopped roasted peanuts over the top for added crunch and flavor.


  • Customize the salad by adding other protein such as shrimp, or tofu or more vegetables like red bell peppers, bean sprouts.
  • Adjust the level of spiciness by varying the amount of chili or omitting it entirely.
  • Make extra dressing and store it separately for future use.
Keyword Dairy free, gluten free, Thai salad

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