Thai chicken noodle salad

Thai chicken noodle salad

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 40 mins Cook: 1 hr, 30 mins

Skill level



Serves 6

This light, fresh dish is perfect for relaxed summer entertaining, as it can be made in stages

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


For the chicken

For the salad

  • 175g rice noodles
  • 1 tbsp sunflower oil
  • 100g asparagus, trimmed and cut into short lengths
  • 175g sugar snap peas (cut into thin strips lengthways) or green beans (cut into short lengths)
  • 4 spring onions, shredded
  • 175g cherry tomatoes, halved

For the dressing

  • juice 2 limes
  • 2 tbsp light muscovado or palm sugar
  • 5 tbsp fish sauce
  • 1-2 red chillies, deseeded and finely chopped

To serve

  • handful each basil and mint leaves, roughly torn if large, plus extra for garnish
  • handful salted peanuts, roughly chopped

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1¼ hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.
  2. Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.
  3. Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won’t need to be cooked.
  4. To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.

Recipe from Good Food magazine, August 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
mandnlee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely meal, one of my teens asked me to do it again! Changed a few things for ease and cost- chicken breasts not whole,juillienne carrots not asparagus, honey not Palm sugar, soy not fish sauce and I don't like rice noodles so used dried thin wheat noodles instead. Will definitely be making again, everyone said they felt very healthy when they were eating it! Thank you.

monkeyjungle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a lovely combination of flavours - wasn't sure about the basil and mint as would usually use coriander for this sort of dish but it was lovely. I only had one chicken breast so added a handful of prawns and could only get ramen not rice noodles but it was still delicious. I also warmed the whole dish through which I think made it even tastier than if served cold.

carolineknight's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this salad as an alternative to barbeque meat at my Grandson's birthday party for adults. Flavours were amazing and tasted so fresh and summary. Guests loved it which is always encouraging. Having a dinner party soon and will probably use it as a starter, cutting down on the amount of chicken used and increasing the other ingredients. I poached the chicken and then made chicken soup the following day - nothing was wasted.

sw77's picture

Hmm - don't fancy poaching a whole chicken so think I will try poaching chicken breasts ... defintely a nice idea!