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Thai Peanut Noodle Salad With Chicken

Thai Peanut Noodle Salad With Chicken for Fresh Flavor Bliss

Savor this vibrant, low-calorie Thai Peanut Noodle Salad with Chicken, a refreshing summer dish perfect for meal prep and sharing.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 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.
For the Peanut Sauce
  • 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.

Equipment

  • Medium bowl
  • Grill or Skillet
  • Pot
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, add the peanut butter, lime juice, soy sauce, honey, ginger, and sesame oil. Whisk together until smooth and creamy.
  2. Season the chicken breasts with peanut sauce and salt. Cook the chicken in a grill or skillet over medium-high heat for 6–7 minutes on each side until cooked through.
  3. Cook the edamame according to package instructions, typically boiling for 3–5 minutes. Drain and rinse under cool water.
  4. Bring a pot of water to a boil and cook the soba noodles for 4–6 minutes until tender. Drain and rinse under cool water.
  5. In a large bowl, combine soba noodles, edamame, red cabbage, carrots, bell pepper, scallions, and cilantro. Drizzle with half the peanut sauce and mix.
  6. Slice the rested chicken and place it on top of the salad. Drizzle with the remaining peanut sauce and garnish with peanuts and lime wedges.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 50gProtein: 24gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 7gSugar: 8gVitamin A: 5000IUVitamin C: 70mgCalcium: 80mgIron: 2mg

Notes

This salad is excellent for meal prep. Store salad in the fridge for up to 3 days, keeping the peanut sauce separate until serving.

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