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Thai Chicken and Noodle Salad

This one-bowl Asian meal is spicy, salty, sour, and sweet -- all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Thai Chicken and Noodle Salad

Source: Everyday Food, May 2008


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


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

  2. In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.

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

  4. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Cook's Note

Pork or beef could be substituted for the chicken.

Reviews (18)

  • ephys 26 Jan, 2014

    This was quite tasty...made the following changes. Doubled the Asian sauce. Used boneless skinless chicken thighs (more flavorful than the breasts and they don't dry out) and cooked them on the grill. Used fresh cilantro instead of fresh basil along with peanuts and fresh lime for garnish. Will definitely make this again--can easily be doubled for a crowd. Simply put all the extras (cuke, cilantro, carrot, etc) in bowls so everyone can customize their meal.

  • lady_bug_baby16 13 Sep, 2012

    My husband and I thought this recipe tasted great and we love how healthy it is. I used saifun (cellophane) noodles for the first time, though, and was not a fan of their slimy texture. Next time I'll use different noodles, but the recipe itself was great!

  • Amymh1998 1 Aug, 2012

    This is a great dish. have subbed shredded cabbage for noodles & doubled sauce so plenty for marinating chicken as well as dressing salad. Great to mix up & chill to serve later.

  • evesand32 30 Jun, 2012

    ADORE this recipe. Absolutely addictive. I make it at least once every two weeks. I make up a big batch and eat it throughout the week for lunch. It gets better each day. Highly recommend.

  • ilovemyfamily 26 May, 2012

    This recipe is awsome! I loved it. You may want to serve something else with it, because it is a light meal. It was fine with me. The Spicy Asian Dressing is to die for! No oil makes it diet friendly. I made an asain salad for lunch the next day with the leftovers. YUM!

  • kallie1 28 Mar, 2012

    This is not for dinner at all. This is a lunch side. There is no way this can fill you up. I also didn't like the sauce, I felt it could have been better. It's almost too much trouble having to buy the soy sauce, rice vinegar, garlic, etc. if you don't have those things. I could not find the ancovy paste, so I didn't bother using it. I am a big basil fan but the basil taste is not for this dish. It is in fact easy to prepare, that is the good thing about it.

  • gief 3 Nov, 2011

    This was great tasting. I would double the recipe next time. My teenage son almost at the whole thing. Sooo easy to make, and tasty. I would serve this to guests.

  • kerrygwaltney 4 Oct, 2011

    I went to the store looking for the sauce! I didn't know I had to make it! Loved this recipe. Why should I eat out? So inexpensive too. The ingredients I bought I used in other asian dishes from MS website.

  • meganquigley 23 Jan, 2011

    Very unique recipe. I substituted some "soyaki" marinade from Trader Joes, and I really enjoyed this. Took some quick thinking to get the amounts right with all of the extras (carrots, cucumber, etc.) Didn't follow the recipe too closely as far as ingredient amounts go. I would make this again, just tweak it a little. Cooking in a small kitchen can take some creativity at times! But, all in all, I enjoyed this meal!

  • Kleen 9 Nov, 2010

    Not very good, too many noodles adnd should be categorized as an appitizer. We were hungry ! hr later

  • Kleen 9 Nov, 2010

    Not very good, too many noodles adnd should be categorized as an appitizer. We were hungry ! hr later

  • Kleen 9 Nov, 2010

    Not very good, too many noodles adnd should be categorized as an appitizer. We were hungry ! hr later

  • lydia m lam 29 Jan, 2009

    i like to garnish i t with mint and peanuts soooo good!

  • jeanob14 22 Aug, 2008

    Great light summer meal. Would be good for lunch as well.

  • AlexisStewartRocks 11 Jul, 2008

    This is wonderful. Mainade is to die for! We will definitely eat again.

  • jammiejulie 23 May, 2008

    We made this for dinner tonight and we all loved it. It is such a pretty and fresh dish. I served each part of the dish seperate when I served the kids. I agree, we will be using this marinade all summer. I too left out the anchovy paste.

  • TeresaAnderson 14 May, 2008

    I just made this and it was WONDERFUL!!! Beautiful presentation, too.
    I omitted the anchovy paste and it was still really really good.

  • julie8179 6 May, 2008

    This is delicious! The combination of flavors is wonderful! I think my husband will make the dressing for lots of marinating and grilling this summer. Since much of the dish is assembled at the end, it was easy to modify for our less-adventurous elementary school daughters. We're definitely adding this dish to our list of standards.

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