Thai Chicken Noodle Salad

Thai_Chicken_Noodle_Salad

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

Thai Chicken Noodle Salad

A simple delicious recipe for Thai Chicken Noodle Salad with Peanut Sauce, loaded up with healthy veggies and chicken. This make-ahead salad is perfect for weeknight dinners, midweek lunches or entertaining a large party.
5 from 1 vote
Print Pin Rate
Course: Main Course, Salad
Cuisine: Asian
Keyword: Thai Chicken Noodle Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 420kcal

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

If using Homemade Thai Peanut Sauce, you'll need the following items: 
  • 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
Just puree in a food processor or blender to combine until smooth.

Nutrition

Serving: 0g | Calories: 420kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

thai_chicken_noodle_salad

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About The Author

5 thoughts on “Thai Chicken Noodle Salad”

  1. 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.

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