Easy Thai Peanut Noodle Salad | Better Than Takeout
Thai Peanut Noodle Salad is a quick, better-than-takeout dinner that’s packed with flavor. After making it dozens of times, I’ve discovered the secret to the perfect creamy dressing and crispy chicken. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crispy Chicken Parmesan Casserole and Honey Pineapple Salmon: A Sweet and Savory Delight!.
Why This Easy Thai Peanut Noodle Salad | Better Than Takeout Is Pure Comfort
- Creamy peanut dressing that's better than takeout
- Crispy chicken that stays crispy, even in the salad
- Customizable with your favorite veggies
What You'll Need for Easy Thai Peanut Noodle Salad | Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 8 oz rice noodles
- 2 boneless, skinless chicken breasts
- 1 cup roasted peanuts
- 1 red bell pepper
- 1 cucumber
- 4 green onions
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp grated ginger
- 2 cloves garlic
- 1/2 tsp red pepper flakes
- Optional: Fresh cilantro
- Optional: Crushed peanuts
- Optional: Lime wedges
📝 Ingredient Notes
- rice noodles: Use thin rice noodles for this recipe.
- peanut butter: Creamy peanut butter works best for this recipe.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping veggies and blending dressing. → See on Amazon
- Wok or large skillet — Gives enough space to cook chicken and make dressing. → See on Amazon
How to Make Easy Thai Peanut Noodle Salad | Better Than Takeout
- Cook noodles: Cook rice noodles according to package instructions. Drain and rinse under cold water.
- Cook chicken: Season chicken breasts with salt, pepper, and 1 tbsp oil. Cook in a hot skillet until crispy and cooked through. Let rest, then slice.
- Prepare veggies: Julienne bell pepper, cucumber, and green onions. Thinly slice any additional veggies you'd like to add.
- Make dressing: In a food processor, combine peanut butter, soy sauce, lime juice, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Blend until smooth, adding water as needed to reach desired consistency.
- Assemble salad: In a large bowl, combine cooked noodles, sliced chicken, veggies, and dressing. Toss to combine. Top with crushed peanuts, cilantro, and lime wedges.
Cook's Tips for Perfect Easy Thai Peanut Noodle Salad | Better Than Takeout
- : To keep chicken crispy, cook it separately and add it to the salad just before serving.
- Common mistake and fix: If your dressing is too thick, thin it out with water, one tablespoon at a time, until it reaches your desired consistency.
- : For a lighter salad, use shredded chicken breast instead of slicing the chicken.
- : To make ahead, prepare dressing and chop veggies up to one day ahead. Store separately and combine just before serving.
Storing & Reheating Easy Thai Peanut Noodle Salad | Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Dressing and veggies can be prepared up to one day ahead.
Freezing Easy Thai Peanut Noodle Salad | Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicier salad, add more red pepper flakes or a drizzle of Sriracha to the dressing.
- Best substitution: For a nut-free version, substitute sunflower seed butter for the peanut butter.
- Make-ahead: Prepare dressing and chop veggies up to one day ahead. Store separately and combine just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your dressing is too thick, thin it out with water, one tablespoon at a time, until it reaches your desired consistency.
Want to level up this recipe?
Instant Pot — Cooks chicken breasts perfectly in minutes, making this recipe even quicker. → Check price on Amazon
Easy Thai Peanut Noodle Salad | Better Than Takeout
Ingredients
Main Ingredients
- 8 oz rice noodles
- 2 boneless, skinless chicken breasts
- 1 cup roasted peanuts
- 1 red bell pepper
- 1 cucumber
- 4 green onions
Seasonings
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp grated ginger
- 2 cloves garlic
- 1/2 tsp red pepper flakes
Optional Toppings
- Fresh cilantro
- Crushed peanuts
- Lime wedges
Instructions
- Cook noodles: Cook rice noodles according to package instructions. Drain and rinse under cold water.
- Cook chicken: Season chicken breasts with salt, pepper, and 1 tbsp oil. Cook in a hot skillet until crispy and cooked through. Let rest, then slice.
- Prepare veggies: Julienne bell pepper, cucumber, and green onions. Thinly slice any additional veggies you'd like to add.
- Make dressing: In a food processor, combine peanut butter, soy sauce, lime juice, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Blend until smooth, adding water as needed to reach desired consistency.
- Assemble salad: In a large bowl, combine cooked noodles, sliced chicken, veggies, and dressing. Toss to combine. Top with crushed peanuts, cilantro, and lime wedges.
Notes
- Chef tip: For a spicier salad, add more red pepper flakes or a drizzle of Sriracha to the dressing.
- Best substitution: For a nut-free version, substitute sunflower seed butter for the peanut butter.
- Make-ahead: Prepare dressing and chop veggies up to one day ahead. Store separately and combine just before serving.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If your dressing is too thick, thin it out with water, one tablespoon at a time, until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: Dressing and veggies can be prepared up to one day ahead.
Nutrition Per Serving
- Calories: 570
- Protein: 26g
- Fat: 32g
- Carbs: 47g
- Fiber: 6g
- Sugar: 9g
- Sodium: 1400mg
- Cholesterol: 55mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Thai Peanut Noodle Salad | Better Than Takeout FAQs
Yes, you can prepare the dressing and chop veggies up to one day ahead. Store separately and combine just before serving.
If your dressing is too thick, thin it out with water, one tablespoon at a time, until it reaches your desired consistency.
For a nut-free version, substitute sunflower seed butter for the peanut butter.
Yes, this salad is perfect for summer cookouts. It's light, refreshing, and can be made ahead.
For a spicier salad, add more red pepper flakes or a drizzle of Sriracha to the dressing.
A Warm Final Note
I can’t wait for you to try Easy Thai Peanut Noodle Salad | Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
