Thai Chicken Noodle Salad combines bold flavours of Thai cuisine into a refreshing and satisfying dish. Grilled chicken breast, fresh vegetables, and a tangy lime-coconut dressing make a deliciously light meal perfect for warm weather. This salad will surely be a new favourite if you enjoy dishes like Pad Thai or Vietnamese Pho.
About the Recipe
Thai Chicken Noodle Salad offers a unique twist on traditional salads. It blends the robust flavours of Thai green curry with fresh, crisp vegetables and tender rice noodles. The lime-coconut dressing perfectly balances tanginess and creaminess, enhancing the dish’s overall flavour profile. Whether you’re a seasoned cook or a novice in the kitchen, this recipe provides a delightful culinary experience that is both easy to prepare and incredibly satisfying to eat.
Why You Will Love This Recipe
You’ll love this Thai Chicken Noodle Salad for its vibrant flavours and ease of preparation. Juicy, grilled chicken paired with crunchy vegetables and a zesty dressing create a harmonious blend of textures and tastes. It’s delicious and healthy, packed with fresh ingredients, perfect for a light lunch or dinner. Plus, it’s versatile enough to be customized to suit your taste preferences or dietary needs.
Thai Chicken Noodle Salad
Cooking Tips
For the best results, grill the chicken until it’s cooked to keep it juicy. When chopping vegetables, aim for uniform pieces to ensure an even distribution of flavours. If you prefer a milder salad, reduce the red chilli in the dressing. For added crunch, toast the cashew nuts before garnishing.
Cultural Context
Thai Chicken Noodle Salad draws from Thailand’s rich culinary traditions, where bold flavours and fresh ingredients are the hallmarks of the cuisine. This dish combines elements of Thai salads and noodle dishes, offering a taste of Thailand’s vibrant street food culture.
Serving and Storing Suggestions
Serve this salad immediately to enjoy the fresh, crisp textures of the vegetables. It’s perfect for a light meal or a more extensive spread. Store any leftovers in an airtight container in the fridge for up to two days, but note that the noodles may absorb the dressing and become softer over time.
Other Similar Recipes
If you like Thai chicken noodles, you might enjoy recipes like Thai beef salad, Vietnamese rice paper rolls, or Pad Thai.
Nutrient Benefits
This salad is packed with nutritious ingredients. Chicken breast provides lean protein, while fresh vegetables like carrots, cucumbers, and spring onions offer essential vitamins and fibre. The lime juice boosts vitamin C, and the herbs bring antioxidants to the dish.
Thai Chicken Noodle Salad
Ingredients
- 2 Skinless and Boneless Chicken Breasts (chopped)
- 2 tbsp Thai Green Curry Paste
- 100 gms Rice Noodles 9cooked, rinsed, drained)
- 2 Spring Onions (finely chopped)
- 3 Medium Carrots (peeled, finely chopped)
- 3 Red Chillies (seeds removed, minced)
- 1 Small Cucumber (chopped)
- Handful of Coriander Leaves (chopped)
- Handful of Mint Leaves (chopped)
For the Dressing:
- Juice and Zest of 3 to 4 Limes (depending on size)
- 1/4 cup Coconut Milk
- 2 tsp Thai Fish Sauce
- 1 Red Chilli (finely chopped)
Optional:
- Few Cashew Nuts to garnish
Instructions
- Mix all the dressing ingredients in a bowl and set aside.
- Rub the green curry paste all over the chicken. Grill for 2 to 3 minutes on each side or until cooked through.
- Transfer the chicken to a large bowl and let it cool for a few minutes.
- Add the noodles, spring onions, carrots, red chillies, mint leaves, cucumber, and coriander leaves. Toss well.
- Pour the dressing over the salad and mix thoroughly.
- Transfer to a serving bowl, garnish with cashew nuts if desired, and serve immediately.
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Frequently Asked Questions
How can I make this salad less spicy?
To make Thai Chicken Noodle Salad less spicy, reduce the number of red chillies in the recipe. You can also remove the seeds from the chillies to lower the heat. Alternatively, substitute red chillies with a milder pepper or use only a tiny amount of chilli paste. The lime-coconut dressing can also be adjusted to be less tangy by reducing the lime juice.
Can I use a different type of noodle?
Yes, you can use different types of noodles for this salad. Rice noodles are traditional, but you can substitute them with soba noodles, vermicelli, or whole-wheat spaghetti for a different texture and flavour. Just cook them according to the package instructions and rinse them well to avoid sticking.
Is there a vegetarian version of this recipe?
To make a vegetarian version of Thai Chicken Noodle Salad:
- Replace the chicken with tofu or tempeh.
- Marinate the tofu or tempeh in the green curry paste and grill as directed.
- Ensure the Thai green curry paste and fish sauce are vegetarian, or use soy sauce as a substitute for the fish sauce.
How do I store leftovers?
Store any leftover Thai Chicken Noodle Salad in an airtight container in the refrigerator for up to two days. The noodles absorb the dressing over time, so add a little extra coconut milk or lime juice before serving to refresh the flavours. Avoid freezing the salad, as the texture of the fresh vegetables will not hold up well.
What other dishes pair well with this salad?
Thai Chicken Noodle Salad pairs well with other light and fresh dishes. For a refreshing and flavorful meal, try serving it with Vietnamese Spring Rolls, a Thai Mango Salad, or a simple cucumber salad. These combinations offer a delightful mix of textures and flavours that complement each other perfectly.
