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
- Mix all dressing ingredients in a bowl until smooth and creamy.
- Cook noodles according to package instructions. Drain well and set aside.
- Place shredded cabbage and carrots in a bowl, sprinkle with ¼ tsp salt, toss, and let rest for 5–10 minutes to soften slightly.
- In a separate bowl, combine chicken breast with curry powder, sweet soy sauce, salt, and pepper. Toss to coat evenly.
- 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.
- Combine noodles, vegetables, scallions, chili slices, cooked chicken, and dressing in a large bowl. Toss until well coated.
- 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