Restaurants›C Level Lounge›Thai Chicken Salad Recipe

Thai Chicken Salad Recipe

Inspired by C Level Lounge
Time30m
Serves4

shredded cabbage, mango, red peppers, edamame, julienne carrots, fried wontons, sesame seeds, scallions, peanuts, peanut dressing over soy-ginger glass noodles

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad Ingredients

Noodle Ingredients

Peanut Dressing

Method

Prepare the Noodles

1

Cook the Glass Noodles

Boil water in a pot and add the glass noodles. Cook according to package instructions, usually around 4-6 minutes, until soft. Drain and rinse under cold water.

2

Season the Noodles

In a bowl, mix the cooked noodles with soy sauce and grated ginger. Set aside.

Make the Peanut Dressing

3

Combine Ingredients

In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, water, minced garlic, and red pepper flakes until smooth. Adjust seasoning to taste.

Assemble the Salad

4

Mix the Salad

In a large bowl, combine shredded cabbage, diced mango, red bell pepper, edamame, julienned carrots, broken fried wontons, sesame seeds, chopped scallions, and chopped peanuts.

5

Dress the Salad

Drizzle the peanut dressing over the salad and toss to combine. Serve the salad over a bed of seasoned glass noodles.