Thai Chicken and Noodle Salad

186 Ratings
  • 5 49
  • 4 61
  • 3 45
  • 2 26
  • 1 5

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.

Everyday Food, May 2008

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Recipe Summary

prep:
20 mins
total:
50 mins
Servings:
4
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Ingredients

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).

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  • 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.

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Reviews (19)

186 Ratings
  • 5 49
  • 4 61
  • 3 45
  • 2 26
  • 1 5
Martha Stewart Member
06/07/2018
I love this salad and i've made it several times, but I always double the dressing for extra tanginess.
Martha Stewart Member
01/26/2014
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.
Martha Stewart Member
09/13/2012
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!
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Martha Stewart Member
08/01/2012
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.
Martha Stewart Member
06/30/2012
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.
Martha Stewart Member
05/26/2012
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!
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Martha Stewart Member
03/28/2012
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.
Martha Stewart Member
11/03/2011
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.
Martha Stewart Member
10/04/2011
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.
Martha Stewart Member
01/23/2011
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!
Martha Stewart Member
11/09/2010
Not very good, too many noodles adnd should be categorized as an appitizer. We were hungry ! hr later
Martha Stewart Member
11/09/2010
Not very good, too many noodles adnd should be categorized as an appitizer. We were hungry ! hr later
Martha Stewart Member
11/09/2010
Not very good, too many noodles adnd should be categorized as an appitizer. We were hungry ! hr later
Martha Stewart Member
01/29/2009
i like to garnish i t with mint and peanuts soooo good!
Martha Stewart Member
08/22/2008
Great light summer meal. Would be good for lunch as well.
Martha Stewart Member
07/11/2008
This is wonderful. Mainade is to die for! We will definitely eat again.
Martha Stewart Member
05/23/2008
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.
Martha Stewart Member
05/14/2008
I just made this and it was WONDERFUL!!! Beautiful presentation, too. I omitted the anchovy paste and it was still really really good.
Martha Stewart Member
05/06/2008
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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