The BBC Good Food logo
Thai chicken noodle salad

Thai chicken noodle salad

A star rating of 5 out of 5.3 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
low infat11g


For the chicken

  • 1 chicken , about 1.5kg/3lb 5oz
  • 3 slices fresh root ginger
  • 2 spring onions , roughly chopped
  • 2 garlic cloves

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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


For dessert, you could serve a selection of summer fruits on a platter of crushed ice with some sugar flavoured with lime and orange zest for dipping.

Recipe from Good Food magazine, August 2009

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings

Sponsored content