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This Thai Peanut Chicken Noodle Salad has ramen noodles, chicken, and vegetables all tossed in a delicious peanut dressing.
I can’t get enough of this delicious Thai Peanut Chicken Noodle Salad! With layer-upon-layer of wonderful flavors – it is my idea of the perfect, make-ahead, summertime meal.
To make this Thai Peanut Chicken Noodle Salad, you’ll start by cooking some chicken breasts in a flavorful poaching liquid of chicken stock, fresh ginger, scallions, cilantro and whole black peppercorns. (I have to say – this tender poached chicken is amazing all by itself!)
Once cooked and cooled, shred the poached chicken. Next, add the chicken to a big bowl of cooked ramen or lo mein noodles that has been tossed with both sesame and peanut oil – plus sliced carrots, red peppers, scallions, Napa cabbage, chopped peanuts, and fresh cilantro.
Finally, you’ll toss the salad together with some of our luscious Thai Chili Peanut Sauce – an easy and addictively good peanut sauce with a kick of Thai spices and flavors – as the dressing. A final sprinkle of more chopped peanuts and cilantro tops things off.
This Thai Peanut Chicken Noodle Salad is also a great option when you’ve been asked to bring a salad to a summer cookout. It’s equally delicious served chilled or at room temperature.
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Thai Peanut Chicken Noodle Salad
This Thai Peanut Chicken Noodle Salad has ramen noodles, chicken, and vegetables all tossed in a delicious peanut dressing.
Ingredients
2 cans chicken stock, plus enough water to equal one quart
2 quarter inch slices fresh ginger
2 scallions cut into thirds
2–3 sprigs cilantro
1 teaspoon whole black peppercorns
2 pounds boneless skinless chicken breasts, trimmed of all visible fat and cut in half, see note above
5 3-ounce packages ramen noodles, omit season packet (or 1 pound dry lo mein noodles)
1 teaspoon sesame seed oil
2 tablespoons peanut oil
1 cup shredded or julienne carrots, about two medium carrots
1 1/2 cups thin red bell pepper strips, about one large bell pepper
1/2 cup sliced scallion greens, about 3–4 scallions
3 cups shredded Napa cabbage, about half a small head
1 recipe Thai Chili Peanut Sauce, (about 2 cups) see recipe here
3/4 cup roasted peanuts, coarsely chopped, divided
1/4 cup cilantro, coarsely chopped, divided
Instructions
- Heat stock, water, ginger, scallions, cilantro and peppercorns to a boil in a medium to large pot with a lid.
- Add whole chicken pieces, turn off heat and cover with lid. Let the chicken sit in the poaching liquid with burner off for eight minutes. Check a piece and if still a little pink, let sit for two more minutes.
- Remove to a platter and discard liquid. Let chicken cool to room temperature (it will cook a little more and if done right, will be very tender). Then shred with two forks.
- Break noodles in half then cook according to package directions and drain. (If using packaged ramen noodles – three minutes according to package. If using lo mein noodles, cook according to package directions.)
- After noodles are drained, place them in a large bowl and pour over both oils and toss gently.
- Add the reserved cooked chicken, carrots, peppers, scallion, cabbage, peanut sauce, ½ cup of the peanuts and half of the cilantro.
- Toss to combine and top the serving bowl with the remaining peanuts and cilantro.
- Serve at room temperature or chilled.
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Notes
Note: Before poaching, try to get the pieces of chicken uniform in size by holding the breast on your cutting board on its side, then run a sharp knife to cut the breast in half. You should have two identical pieces each about the same thickness.
You may also like:
Crunchy Vegetable Rice Bowl with Warm Peanut Sauce
I did not instant the instructions for cutting the chicken.
Hi Laura – The ingredient list (and note at the top of the recipe card) gives you intructions for cutting the chicken.
I am holding the chicken on it side. Do I cut it in half to to filet. Or do do I slice down the center. To get 2 chunks.
Hi Laura – You’ll cut it in half to filet the breast.
Very good. Will make it again 🙂
Thanks Helene!