Name: Thai Peanut Noodle Salad With Chicken for Fresh Flavor Bliss
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 oz Soba noodles (Substitute with rice noodles or gluten-free pasta if needed.); 2 pieces Chicken breasts (Can be grilled or pan-fried. Substitute with pork chops, shrimp, or tofu.); 1 cup Edamame (Canned chickpeas are a good alternative.); 2 cups Red cabbage (Substitute with green cabbage or kale.); 1 cup Carrots (Can swap with shredded bell pepper or cucumber.); 1 piece Bell pepper (Consider using snap peas or radishes.); 3 stalks Scallions (Chopped red onion or chives work well too.); 0.5 bunch Cilantro (Replace with parsley or omit if preferred.); 0.5 cup Peanut butter (The star flavor of the dressing.); 2 tablespoons Lime juice (Fresh is best!); 3 tablespoons Soy sauce (Use tamari for a gluten-free option.); 1 tablespoon Honey (Can be adjusted to taste.); 1 teaspoon Ginger (Fresh or ground works beautifully.); 1 teaspoon Sesame oil (Adjust for desired flavor.)

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The summer sun is setting, casting a warm glow on freshly prepared meals shared among friends and family. One dish that never fails to steal the spotlight is my Thai Peanut Noodle Salad with Chicken. This vibrant, low-calorie creation beautifully combines nutty soba noodles, juicy chicken, and a colorful array of crunchy veggies, all tossed in a zesty peanut dressing. Not only is it a breeze to throw together in just 30 minutes, but it’s also a fantastic solution for meal prep or picnics, keeping your cravings for fast food at bay. Each bite is a delightful blend of textures and flavors, an invitation to savor the goodness of homemade food. Curious to learn how to create this refreshing meal in your own kitchen? Let’s dive into the recipe!

Why is this salad a must-try?

Fresh, Bold Flavors: This invigorating salad features the perfect blend of nutty soba noodles and zesty peanut dressing. Healthy & Low-Calorie: With just about 480 calories per serving, it’s packed with vibrant veggies and lean protein. Quick Preparation: Ready in just 30 minutes, it’s ideal for busy weeknights or spontaneous gatherings. Versatile Options: Easily swap proteins for shrimp or tofu, making it suitable for all diets. Meal Prep Friendly: Prep ahead for the week to keep your lunches exciting—perfect for picnics too! For other fresh options, check out my Chicken Noodle Soup or Broccoli Salad Bacon for even more homemade goodness.

Thai Peanut Noodle Salad With Chicken Ingredients

• Get ready to savor this fresh and zesty dish!

For the Salad

Soba noodles – The nutty base of the salad; substitute with rice noodles or gluten-free pasta if needed.
Chicken breasts – A juicy source of protein; can be grilled or pan-fried. Substitute with pork chops, shrimp, or tofu for variety.
Edamame – Adds vibrant color and protein; canned chickpeas are a good alternative.
Red cabbage – Offers crunch and beautiful color; green cabbage or kale can be substituted.
Carrots – Adds a touch of sweetness and nutrition; feel free to swap with shredded bell pepper or cucumber.
Bell pepper – Provides sweetness and crunch; consider using snap peas or radishes as substitutes.
Scallions – Enhances flavor and aroma; chopped red onion or chives work well too.
Cilantro – Fresh herb that elevates the dish; you can replace it with parsley or omit it if preferred.

For the Peanut Sauce

Peanut butter – The star flavor of the dressing.
Lime juice – Brightens up the sauce with acidity; fresh is best!
Soy sauce – Provides essential saltiness in the mix; use tamari for a gluten-free option.
Honey – Adds a hint of sweetness; can be adjusted to taste.
Ginger – Infuses warmth and depth; fresh or ground works beautifully.
Sesame oil – Enriches the sauce’s profile with richness; adjust for desired flavor.

Step‑by‑Step Instructions for Thai Peanut Noodle Salad With Chicken

Step 1: Prepare the Peanut Sauce
In a medium bowl, add the peanut butter, lime juice, soy sauce, honey, ginger, and sesame oil. Whisk the ingredients together until smooth and creamy. If the mixture is too thick, gradually add water until you reach your desired consistency. This zesty peanut sauce will be the flavorful foundation for your Thai Peanut Noodle Salad with Chicken.

Step 2: Cook the Chicken
Season the chicken breasts with a generous amount of peanut sauce and a pinch of salt. Heat a grill or skillet over medium-high heat, then cook the chicken for about 6–7 minutes on each side until the internal temperature reaches 165ºF. Remove the chicken from the heat, tent with foil, and allow it to rest for five minutes to lock in the juices.

Step 3: Prepare the Edamame
While the chicken is resting, cook the edamame according to the package instructions, typically boiling for about 3–5 minutes. Once cooked, drain and rinse the edamame under cool water to halt cooking and preserve that bright green color. This vibrant addition will add protein and texture to your Thai Peanut Noodle Salad with Chicken.

Step 4: Cook the Soba Noodles
Bring a pot of water to a boil and cook the soba noodles according to package instructions, usually around 4–6 minutes. Once tender, drain the noodles and rinse them under cool water to stop the cooking process and remove excess starch. Drizzle the cooled noodles with a small amount of sesame oil, tossing gently to prevent sticking.

Step 5: Combine the Salad Ingredients
In a large mixing bowl, combine the cooled soba noodles, edamame, shredded red cabbage, grated carrots, diced bell pepper, sliced scallions, and chopped cilantro. Toss these colorful ingredients together gently. Drizzle half of the prepared peanut sauce over the salad and mix until everything is evenly coated in that delicious Thai flavor.

Step 6: Assemble and Serve
Slice the rested chicken into thin strips and place it on top of the salad. Drizzle the remaining peanut sauce over the chicken and salad, allowing the flavors to meld beautifully. Garnish with chopped peanuts for added crunch and serve with lime wedges for an extra zesty touch. Your Thai Peanut Noodle Salad with Chicken is now ready to shine at the dining table!

Make Ahead Options

These Thai Peanut Noodle Salad with Chicken bowls are a lifesaver for busy weeknights! You can prepare the peanut sauce and refrigerate it for up to 3 days; just give it a good whisk before using to restore its creamy texture. The soba noodles and vegetables can be prepped in advance as well—simply cook the noodles and chop the veggies 24 hours ahead. Store them separately in airtight containers to maintain their freshness and crunch. When it’s time to serve, just combine everything in a bowl, add the chicken, and drizzle with the peanut sauce. Your delicious, homemade meal will taste just as fresh and vibrant, saving you time and keeping fast food cravings at bay!

What to Serve with Thai Peanut Noodle Salad With Chicken

Elevate your dinner experience with delightful side dishes and drinks that complement this vibrant salad beautifully.

Crispy Spring Rolls: These light and crunchy rolls, filled with fresh veggies or shrimp, provide a satisfying contrast to the creamy salad.
Chilled Cucumber Salad: Infused with rice vinegar and sesame oil, this refreshing salad adds a crisp bite while balancing out the richness of the peanut dressing.

Pairing various dishes not only enhances the meal but also introduces an exciting array of textures and flavors.

Grilled Corn on the Cob: The sweet, smoky flavor of grilled corn perfectly complements the salad, making it a summertime favorite for outdoor entertaining.
Thai Iced Tea: This sweet and creamy beverage contrasts beautifully with the zesty salad, offering a refreshing sip between bites.
Fruit Salad: A medley of seasonal fruits adds a burst of freshness and natural sweetness, perfectly rounding out a light meal.

Indulging in these side dishes transforms your Thai Peanut Noodle Salad with Chicken into a full culinary experience the whole family will love!

How to Store and Freeze Thai Peanut Noodle Salad With Chicken

Fridge: Store the salad in an airtight container to maintain freshness for up to 3 days. For best taste, keep the peanut sauce separate until serving.

Freezer: While this salad is best enjoyed fresh, it can be frozen for 1–2 months. Pack in a freezer-safe container but avoid freezing the peanut sauce.

Reheating: If you choose to enjoy leftovers, gently heat in the microwave, adding a splash of water to keep it moist, and be sure to adjust flavors after reheating.

Meal Prep: This salad is excellent for meal prep. Before assembling, chop your veggies and store them in the fridge, making assembly a breeze when you’re ready to enjoy your Thai Peanut Noodle Salad with Chicken!

Expert Tips for Thai Peanut Noodle Salad

Chicken Temperature: Ensure your chicken is cooked to 165ºF. Use a meat thermometer to avoid any foodborne illness.
Rinsing Noodles: Rinse soba noodles thoroughly in cool water to prevent them from becoming sticky. This keeps your Thai Peanut Noodle Salad deliciously light!
Adjust Sauce Consistency: Gradually add water to the peanut sauce for desired thickness. Avoid making it too runny, so it coats the ingredients well.
Vibrant Veggies: Mix and match vegetables for variety in texture and flavor. Don’t hesitate to add snap peas, cucumbers, or even bean sprouts!
Make-Ahead Friendly: Prepare the salad ingredients in advance, but add the dressing just before serving to keep everything crisp and fresh.

Thai Peanut Noodle Salad With Chicken Variations

Feel free to get creative with this recipe and make it your own while enjoying every savory bite!

Dairy-Free: Replace peanut butter with almond or sunflower seed butter for a nut-free option.
Substituting with another spread adds a unique twist without sacrificing flavor. You can keep the creamy texture intact while maintaining that nutty vibe!
Gluten-Free: Swap soba noodles for quinoa or rice noodles to cater to gluten restrictions.
This makes it not just easily digestible but also low-calorie. Your Thai Peanut Noodle Salad will still deliver those amazing flavors!
Spicy Kick: Toss in sliced jalapeños or a dash of sriracha to make your salad spicy.
A little heat can amplify the overall taste and make every bite exciting, perfect for spice lovers!
Vegetarian Delight: Use grilled tofu or tempeh instead of chicken for a plant-based option.
The tofu will soak up the delicious peanut sauce, ensuring you still retain that satisfying protein-packed goodness in every forkful.
Crisp Additions: Introduce fresh bean sprouts or snap peas to enhance texture and crunch.
These additions bring freshness and delightful crunch that elevates the whole dish, making it a fun eating experience!
Nut-Free: If allergies are a concern, use sunflower seed butter and omit peanuts in the garnish.
This will create a safe and equally appealing dish without losing taste, ensuring everyone can enjoy it.
Extra Greens: Include spinach or kale in the salad for some added nutrients and color.
Greens blend beautifully with the other ingredients while offering a wonderful health boost that feels nourishing.

For more vibrant and nourishing meals, don’t miss out on my Cheesy Garlic Chicken or Tuna Noodle Salad, perfect for any occasion!

Thai Peanut Noodle Salad with Chicken Recipe FAQs

What type of soba noodles should I use for this salad?
Absolutely! Look for whole wheat or traditional buckwheat soba noodles for that nutty flavor and health benefits. If you need a gluten-free option, rice noodles or gluten-free pasta can be wonderful substitutes!

How should I store the leftovers of my Thai Peanut Noodle Salad with Chicken?
You can store the salad in an airtight container in the fridge for up to 3 days. To maintain the freshness of your vibrant veggies, I recommend keeping the peanut sauce separate and drizzling it on just before serving.

Can I freeze Thai Peanut Noodle Salad With Chicken?
While the salad is best enjoyed fresh, you can freeze it for up to 1–2 months in a freezer-safe container. Be sure to omit the peanut sauce; it won’t hold up well in freezing. When you’re ready to enjoy, just thaw in the fridge overnight.

What if my noodles are sticky?
Very! If you find your soba noodles clumping together, rinse them thoroughly under cool water after cooking to eliminate excess starch. Adding a splash of sesame oil post-rinse also helps in keeping those noodles nicely separated!

Are there any common allergies to consider?
Yes, indeed! This dish contains peanuts, soy, and sesame oil, which are common allergens. For those with nut allergies, you could substitute the peanut butter with sunflower seed butter, and use tamari in place of regular soy sauce for gluten-free needs.

Can I make this salad vegetarian?
Of course! To enjoy a vegetarian version of Thai Peanut Noodle Salad with Chicken, simply replace the chicken with grilled tofu or tempeh. You can also throw in additional vegetables like snap peas or bell peppers for extra crunch, creating an entirely satisfying meal!