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Thai Rice Noodle Salad

Thai Chicken Salad with Rice Noodles
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: Asian
Servings: 6
Author: Cynthia


  • 1 8 ounce package thin rice noodles
  • 5 tablespoons fish sauce
  • 3 tablespoons sugar
  • 1/2 cup lime juice
  • 1 Thai chile finely minced
  • 4 cooked boneless chicken breasts, shredded (about 1 1/2 pounds)
  • 3/4 cup shredded carrots
  • 1 cup bean sprouts
  • 1 bunch green onions thinly sliced
  • 1/2 bunch cilantro coarsely chopped
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 1/2 cup unsalted peanuts coarsely chopped
  • Additional peanuts basil leaves and bean sprouts for garnish


  • Bring water to a boil in a large pot. turn the heat off and add the noodles. Let them soak until softened, 1-3 minutes. Drain the noodles and rinse them with cold water. Place them in a large bowl.
  • Whisk together the fish sauce, sugar, lime juice, chile and garlic in a small bowl.
  • Add the chicken to the noodles, along with the carrots, bean sprouts, onions, cilantro, mint, basil and peanuts. Add the dressing and toss well.
  • Garnish with extra peanuts, bean sprouts, and basil leaves if desired.