Thai Noodle Salad Recipe

Marinate chicken

Pat chicken breasts dry. In a small bowl combine 2 tbs soy sauce, 1 tbs lime juice, 1 tbs vegetable oil, 1 minced garlic clove and 1/4 tsp black pepper. Place chicken in a shallow dish or zip-top bag and pour marinade over. Marinate at room temperature 15–30 minutes or refrigerate up to 2 hours.

Grill or pan-sear

Preheat grill or grill pan to medium-high (about 400°F / 200°C) and oil the grates. Remove chicken from marinade and let excess drip off. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Alternatively, sear in a hot skillet 5–7 minutes per side. Transfer to a cutting board and let rest 5–10 minutes, then slice thinly across the grain.

Prepare rice noodles according to package directions: usually soak in very hot (but not boiling) water for 3–5 minutes until tender, then drain and rinse under cold water to stop cooking. Toss with a tiny drizzle of neutral oil (about 1 tsp) to prevent sticking and set aside to cool briefly.

While noodles soak, prepare vegetables: thinly slice Napa cabbage to yield about 3 cups, julienne or shred 1 cup carrots, thinly slice 4 green onions (white and green parts), thinly slice 1 mild red chile (remove seeds for less heat), and wash and spin dry 2 cups arugula. Chop 1/4 cup cilantro if using.

Make the dressing: in a medium bowl whisk together 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 2 tbs soy sauce, 2 tbs lime juice, 1 tbs brown sugar, 1 tbs rice vinegar, 1 tsp fish sauce (if using), 1 tsp grated ginger, 1 minced garlic clove, 1 tsp chili paste or Sriracha and 1 tsp neutral oil. The mixture will be thick — add up to 2 tbs warm water, 1 tablespoon at a time, and whisk until you reach a pourable but creamy consistency that will coat the salad (about 2 tbs). Taste and adjust: add more lime for brightness, sugar for sweetness, or soy/fish sauce for saltiness.

Combine base ingredients: in a large mixing bowl add the prepared rice noodles, Napa cabbage, carrots, green onions, and arugula. Toss gently to combine.

Dress the salad: pour about two-thirds of the Thai peanut dressing over the salad and toss thoroughly to coat. Add more dressing as needed — you may not need all of it depending on how saucy you like the salad. Reserve remaining dressing to serve on the side.

Add chicken & finish: arrange sliced grilled chicken over the top and toss gently once more to integrate, or leave chicken on top for presentation. Sprinkle chopped roasted peanuts (1/4 cup) and 1 tsp sesame seeds over the salad. Add chopped cilantro if using.

Adjust & serve: taste and adjust seasoning with up to 1/4 tsp salt or extra lime juice. Serve immediately with lime wedges on the side for squeezing.