Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Noodle Salad with Peanut Lime Dressing

★★★★★

5 from 1 review
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the dressing:

  • 1/2 cup canola oil
  • 2 large cloves garlic, peeled
  • 1/3 cup low sodium soy sauce
  • 1/4 cup white distilled vinegar
  • 2 tablespoons water
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon lemongrass or ginger paste
  • a couple BIG squeezes of lime juice (to taste)
  • 1/4 cup peanut butter

For the salad:

  • 4 ounces brown rice noodles (regular rice noodles are fine, too)
  • 1 lb. boneless skinless chicken breasts
  • 5–6 cups baby kale or spinach
  • 3 large carrots, cut into small, thin pieces*
  • 3 bell peppers, cut into small, thin pieces*
  • 1 cup packed cilantro leaves, chopped
  • 4 green onions, green parts only, chopped
  • 1/2 cup cashews or peanuts

Instructions

  1. PREP: Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
  2. DRESSING: Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about ¼ to ½ cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
  3. VEGGIES: Prep all your veggies and toss together in a bowl.
  4. CHICKEN: Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
  5. NOODLES: Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
  6. ASSEMBLY: Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)

Notes

*You can cut the carrots and peppers however you like, really. But I like to cut them so they sort of match the shape and texture of the noodles. A spiralizer, peeler, or mandoline are my favorite tools for this.

  • Author: Lindsay Ostrom
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Cuisine: Thai

Find it online: https://www.sagebaking.com/thai-noodle-salad-with-peanut-lime-dressing/