Thai Chicken Noodle Salad Recipe
Thai Chicken Noodle Salads are one of my regular meals in our monthly rotation. Easy to prepare with just a few simple ingredients, you can make ahead and eat for dinner and again for lunches throughout the week. I find the flavor intensifies the longer it sits. You can use a pre-made Thai peanut sauce, or if you have the extra time and ingredients on hand, you can make your own. I prefer to make my own because I like to control the amount of sugar in my sauce and I like to use fresh ingredients like fresh ginger, freshly squeezed orange juice, and a lime.
While the pre-made Thai Peanut sauces have their place in your kitchen, you’ll find this recipe is so much better with the homemade sauce! You can even add chopped cabbage if you want to load it up with veggies above and beyond the carrots and green onions. For the chicken, you can use a rotisserie chicken, use a baked chicken breast, saute the pre-cut chicken in a pan with a little sesame oil for added flavor, or use a pre-cooked packaged chicken for quick and easy preparation.
Take advantage of the deals on peanut butter, chicken and carrots at Safeway and make this recipe for dinner this week.
Homemade Thai Peanut Sauce Recipe:
- 3 slices ginger
- 1 clove garlic
- ¼ cup peanut butter
- 1 orange ( ¼ cup orange juice)
- 1 lime (3 tablespoon lime juice)
- 2 tablespoons soy sauce
- 3 tablespoons honey or agave
- 3 tablespoons toasted sesame oil
- ½ -1 teaspoon sriracha sauce
- ½ teaspoon salt
Simply puree all the peanut sauce ingredients together in a mini food processor or blender until smooth.
Thai Chicken Noodle Salad
Ingredients
- 4 Tbs Thai peanut sauce premade
- 4 Tbs natural-style peanut butter just peanuts and salt, room temperature
- 4 cups cooked and drained whole wheat spaghetti noodles
- 8 ounces diced skinless chicken--rotisserie baked chicken breast or packaged grilled sliced chicken
- 1 cup shredded or grated carrots
Optional
- 1/4 cup chopped green onion
Instructions
- In a small bowl, blend Thai peanut sauce with natural style-peanut butter.
- Spoon 3 cups of the hot, cooked noodles into medium mixing bowl and toss with the peanut sauce mixture.
- Stir in diced chicken, carrot and green onion if desired. Divide into 4 portions and store in refrigerator until needed.
Notes
- 3 slices ginger
- 1 fat clove garlic
- ¼ cup peanut butter
- 1 orange ( ¼ cup orange juice)
- 1 med-large lime (3 tablespoon lime juice)
- 2 tablespoons soy sauce
- 3 tablespoons honey or agave
- 3 tablespoons toasted sesame oil
- ½ -1 teaspoon sriracha sauce
- ½ teaspoon salt
Nutrition
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That is not the Safeway Thai noodle salad recipe. I asked Safeway how they make theirs and this is the ingredients that they gave me:
1 bottle of Manzanah Chawah Thai sesame dressing and marinade. It has to be this brand for the flavour and Spice.
1 – 14 oz bag chinese-style steamed fried noodles
2 boneless skinless chicken breasts, cut into bite-size pieces.
1 red bell pepper, medium diced
1 small bag of fresh uncooked spinach or use bok choy
1 can of sliced bamboo shoots (optional)
1 can sliced water chestnuts (optional)
Cook the diced chicken. Add the peanuts part way through if you’re using them.
Cook the noodles according to package directions.
Combine everything in a large bowl.
Add the Thai sesame dressing according to taste.
Serve warm or cold. This freezes well and can be thawed and reheated.
Thanks for sharing! Good to know. Sounds delicious.
You’re welcome. They told me that they used to use cilantro but too many people complained that they didn’t like it which is why they switched to bok choy or spinach.
YESSSS THIS IS WHAT I WAS LOOKING FOR!!! Thank you!
This was delicious – made it with the homemade peanut sauce as you recommended and it was a hit! Thanks for the great recipe!