Thai Chicken Noodle Salad

Thai Chicken Noodle Salad
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 447.2
  • Total Fat: 12.2 g
  • Cholesterol: 91.2 mg
  • Sodium: 1,287.7 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 44.0 g

View full nutritional breakdown of Thai Chicken Noodle Salad calories by ingredient

Number of Servings: 3


    2 chicken breasts , skinless and boneless
    2 slices fresh root ginger
    2 spring onions , roughly chopped
    2 garlic cloves


    80g rice noodles
    0.5 tbsp oil
    60g asparagus , trimmed and cut into short lengths
    80g sugar snap peas (cut into thin strips lengthways) or
    green beans (cut into short lengths)
    3 spring onions , shredded
    1 cup cherry tomatoes , halved


    Juice 1 lime
    2 tsp Splenda brown sugar blend
    2.5 tbsp fish sauce
    1-2 red chillies , deseeded and finely chopped


    Handful each basil and mint leaves, roughly torn if large, plus extra for garnish
    2 tbsp salted peanuts , roughly chopped


1. Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 20 - 30mins until tender. Leave to cool for 15 mins, then remove the chicken from the pan and tear the meat into bite size chunks (The stock can be cooled and frozen for soups, sauces and casseroles.), then leave to cool.

2. Meanwhile, put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.

3. Also Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won't need to be cooked.

4. To make the dressing, mix the lime juice with the splenda blend until it has dissolved. Add the fish sauce and chillies, then mix well.

To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.