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Thai Satay Chicken Noodle Salad with peanut dressing and vegetables

Thai Satay Chicken Noodle Salad

  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Salad
  • Method: Stir Fry and Toss
  • Cuisine: Thai
  • Diet: Halal

Description

Thai Satay Chicken Noodle Salad is a delicious and authentic Thai-inspired recipe made with tender satay chicken, crunchy vegetables, chewy noodles, and a creamy peanut-lime dressing. Perfect for a quick dinner, meal prep, or a refreshing cold salad.


Ingredients

Scale
  • ¼ cup peanut butter (preferably smooth)
  • 1 garlic clove, minced
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 ½ tbsp sriracha, or 2 tsp chili paste/sauce + 2 tsp vinegar
  • 2 tbsp lime juice
  • 6 tbsp coconut milk (low fat)
  • 2 tbsp water
  • ¼ tsp salt
  • 10 oz / 300g fresh egg noodles
  • 2 cups red cabbage, shredded
  • 2 cups green cabbage, shredded
  • 2 carrots, finely chopped
  • ¼ tsp salt
  • 2 scallion/shallot stems, finely sliced diagonally
  • 1 large red chili, deseeded and finely sliced
  • 12 oz / 350g chicken breast, cut in half vertically and thinly sliced
  • Salt and pepper
  • 1 ½ tsp curry powder
  • 2 tsp sweet soy sauce / kecap manis
  • 1 tbsp cooking oil
  • 3 tbsp peanuts, roughly chopped (for garnish)

Instructions

  1. Mix all dressing ingredients in a bowl until smooth and creamy.
  2. Cook noodles according to package instructions. Drain well and set aside.
  3. Place shredded cabbage and carrots in a bowl, sprinkle with ¼ tsp salt, toss, and let rest for 5–10 minutes to soften slightly.
  4. In a separate bowl, combine chicken breast with curry powder, sweet soy sauce, salt, and pepper. Toss to coat evenly.
  5. Heat oil in a nonstick fry pan over high heat. Add chicken and cook for about 3 minutes until golden brown and cooked through. Transfer to a plate.
  6. Combine noodles, vegetables, scallions, chili slices, cooked chicken, and dressing in a large bowl. Toss until well coated.
  7. Garnish with chopped peanuts and serve at room temperature or warm.

Notes

  • For a gluten-free version, use rice noodles instead of egg noodles.
  • Adjust the spice level by adding more or less sriracha or chili.
  • Marinate chicken longer for deeper flavor, even overnight if possible.
  • Prepare the dressing ahead of time for easier assembly.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 9g
  • Sodium: 740mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 55mg

Keywords: Thai Satay Chicken Noodle Salad, authentic Thai satay chicken noodle salad recipe, Thai noodle salad, satay chicken recipe, cold spicy Thai noodle salad