Description
A fresh and satisfying noodle salad made with tender chicken, silky rice noodles, crunchy vegetables, fragrant herbs, and a creamy coconut peanut dressing with bright lime flavor.
Ingredients
Scale
- 8 ounces flat rice noodles
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 3 cups thinly shredded green cabbage
- 1 1/2 cups shredded carrots
- 1 cup thinly sliced cucumber
- 3 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 3/4 cup unsweetened full-fat coconut milk
- 1/4 cup creamy peanut butter
- 1/4 cup fresh lime juice
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/3 cup chopped roasted peanuts
- Lime wedges, for serving
Instructions
- Bring a large pot of water to a boil for the rice noodles and heat a large skillet over medium-high heat.
- In a medium bowl, whisk together the coconut milk, peanut butter, lime juice, soy sauce, honey, ginger, garlic, red pepper flakes if using, and 1/2 teaspoon of the salt until smooth.
- Pat the chicken dry and season with the remaining 1/2 teaspoon salt and the black pepper.
- Add the avocado oil to the hot skillet and cook the chicken for 5 to 6 minutes per side, or until fully cooked and lightly golden. Transfer to a cutting board and rest for 5 minutes.
- Cook the rice noodles according to package directions, then drain and rinse under cool water.
- Slice the chicken into thin strips.
- In a large bowl, combine the noodles, cabbage, carrots, cucumber, green onions, cilantro, and mint.
- Pour about two-thirds of the dressing over the noodle mixture and toss gently. Add the sliced chicken and toss again, adding the remaining dressing as needed.
- Top with chopped roasted peanuts and serve with lime wedges.
Notes
- Rinse the noodles well after cooking so they stay tender and do not clump together.
- Add the dressing gradually to keep the salad glossy instead of heavy.
- For meal prep, store the dressing separately and toss just before serving.
- A final squeeze of lime right before eating brightens all the flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 9g
- Sodium: 760mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 125mg
Keywords: thai coconut chicken noodle salad, coconut chicken salad, rice noodle salad, thai-inspired chicken noodles, peanut lime dressing salad