Skip to main content
Epicurious

Thai Chicken and Noodle Salad

FLAVOR BOOSTER A fragrant sauce made from a handful of pantry standbys—including soy sauce, garlic, vinegar, and red-pepper flakes—serves as a marinade for the chicken and a dressing for the finished salad. Feel free to substitute pork or beef for the chicken.

Recipe information

  • Yield

    serves 4

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing (recipe follows)
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 medium carrots, shaved into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil leaves, torn
Assorted garnishes, such as bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens (optional)

Preparation

  1. Step 1

    Place chicken and half of Spicy Asian Dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature 30 minutes (or refrigerate up to 1 day).

    Step 2

    In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain, then rinse under cold water to stop the cooking. Drain well and transfer to a platter.

    Step 3

    In a large skillet, heat oil over medium-high. Working in batches (do not crowd skillet), sauté chicken until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.

    Step 4

    Add carrots, cucumber, and basil. Drizzle with reserved dressing, and serve with garnishes, as desired.

  2. Nutrition Information

    Step 5

    (Per Serving)

    Step 6

    Calories: 370

    Step 7

    Fat: 6g (1.1g Saturated Fat)

    Step 8

    Protein: 38g

    Step 9

    Carbohydrates: 40.8g

    Step 10

    Fiber: 2.3g

Everyday Food: Light
TagsSaladRice NoodleNoodlePasta & NoodlesChicken BreastChickenPoultryBasilHerbs & SpicesCucumberVegetableMainDinnerEasySauteCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.