Ingredients
Scale
- 8 ounces rice noodles
- 2 cups cooked chicken breast shredded or sliced
- 1 cup red cabbage thinly sliced
- 1 cup carrots julienned
- 1 red bell pepper thinly sliced
- 1 cucumber thinly sliced
- 3 green onions sliced
- 1/4 cup fresh cilantro chopped
- 1/4 cup roasted peanuts chopped
- Peanut Sauce
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger grated
- 2 cloves garlic minced
- 2 to 4 tablespoons warm water
- 1 teaspoon sriracha optional
Instructions
- Bring a large pot of water to a boil. Cook the rice noodles according to package instructions until tender. Drain and rinse under cold water to stop cooking. Set aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, garlic, and sriracha if using. Add warm water gradually until the sauce reaches a smooth, pourable consistency.
- Thinly slice the cabbage, carrots, bell pepper, cucumber, and green onions. Chop the cilantro and peanuts.
- In a large mixing bowl, combine the cooked noodles, chicken, cabbage, carrots, bell pepper, cucumber, and green onions.
- Pour the peanut sauce over the salad ingredients and toss well until everything is evenly coated.
- Top with chopped cilantro and roasted peanuts. Serve immediately or chill before serving.
Notes
- Rinse the noodles under cold water after cooking to prevent sticking.
- Add extra warm water to the peanut sauce if it thickens too much.
- This salad can be made ahead and refrigerated for meal prep.
- For added heat, increase the amount of sriracha or add red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Stovetop
- Cuisine: Asian, Thai
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 11 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 55 mg