Ingredients Meat & Poultry Chicken Chicken Breast Recipes Thai Chicken and Noodle Salad 3.7 (186) 17 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 4, 2020 Print Rate It 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. Rate it Print