Ingredients Meat & Poultry Chicken Chicken Breast Recipes Thai Chicken and Noodle Salad 3.7 (186) 17 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 4, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Servings: 4 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. Ingredients 1 ¼ pounds boneless, skinless chicken breasts, thinly sliced crosswise Spicy Asian Dressing for Thai Chicken and Noodle Salad Coarse salt 3 ½ 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 ¼ cup fresh basil, torn Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional) Directions 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). 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. 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. Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired. Cook's Notes Pork or beef could be substituted for the chicken. Print