Description
A vibrant and flavorful Thai Peanut Noodle Salad with tender grilled chicken, crisp vegetables, and a creamy peanut sauce that balances sweet, tangy, and spicy notes. This refreshing salad is perfect for a light lunch or dinner and combines soba noodles, edamame, and fresh herbs for a nutritious and satisfying meal.
Ingredients
Scale
Peanut Sauce
- ½ Cup creamy peanut butter (natural kind)
- 3 Tablespoons soy sauce
- 2 Tablespoons lime juice
- 1 ½ Tablespoons honey or maple syrup
- 1 Tablespoon sesame oil
- 1 teaspoon fresh ginger, grated (approx 1 inch piece)
- 1–2 teaspoons chili garlic sauce (e.g. Huy Fong brand)
- 2 cloves garlic, smashed into paste
- 4–5 Tablespoons warm water (to thin the sauce)
Chicken
- 1 pound boneless skinless chicken breast
- Salt and pepper to taste (about ½ teaspoon each)
Salad
- 1 Cup edamame (cooked)
- 6 ounces soba noodles
- 1 teaspoon sesame oil
- 2 Cups red cabbage, thinly sliced
- 1 ½ Cups carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 scallions, thin bias cut
- ¼ Cup cilantro, chopped
- ¼ Cup roasted peanuts, roughly chopped (for garnish)
- Lime wedges (for garnish)
Instructions
- Make the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, sesame oil, grated ginger, chili garlic sauce, and garlic paste. Add warm water, a tablespoon at a time, to thin the sauce to your desired consistency. Set aside.
- Prepare the Chicken: If chicken breasts are thick, slice them in half horizontally for even cooking. Place in a large bowl, add 2 tablespoons of peanut sauce, and season with salt and pepper. Toss to coat thoroughly. Grill or pan-fry the chicken until the internal temperature reaches 165°F (75°C), approximately 5-7 minutes per side depending on thickness. Remove and tent with foil to keep warm.
- Cook Edamame: Prepare edamame according to package instructions, usually boiling for 3-5 minutes. Drain and rinse under cool water to stop cooking. Set aside.
- Cook Soba Noodles: Using the same pot, boil soba noodles according to package instructions, typically 4-6 minutes. Drain and rinse under cold water to stop cooking and remove excess starch. Transfer noodles to a large bowl and toss with 1 teaspoon sesame oil to prevent sticking.
- Assemble the Salad: Into the bowl with noodles, add cooked edamame, red cabbage, carrots, bell pepper, scallions, and chopped cilantro. Pour half of the peanut sauce over the mixture and toss well to evenly coat all ingredients.
- Add Chicken and Final Touches: Thinly slice the cooked chicken breasts and arrange on top of the salad. Drizzle remaining peanut sauce over the chicken and salad.
- Garnish and Serve: Sprinkle roughly chopped roasted peanuts and extra cilantro over the salad. Serve with lime wedges on the side for added brightness.
Notes
- Use natural peanut butter for a less sweet, more authentic flavor.
- Adjust chili garlic sauce amount to taste depending on your spice preference.
- Grilling the chicken adds a smoky flavor, but pan-frying works well if a grill isn’t available.
- Rinse noodles and edamame with cold water to prevent them from overcooking and clumping.
- This salad can be served chilled or at room temperature, ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
Keywords: Thai peanut noodle salad, grilled chicken salad, soba noodle salad, peanut sauce, healthy Thai recipes
