Thai Noodle Salad
If you’re looking for a super easy and delicious meal, this Thai Noodle Salad is the one! It doesn’t require any cooking (well, except for the noodles) and the Thai peanut dressing is so delicious! We love the dressing so much we use it as a dip for veggies, too…it’s that good. The chicken is already cooked, and the veggies are grated using a cheese grater, so the prep is really easy. If you use rice noodles, you don’t even have to boil water. So in these dog days of summer, when the last thing you feel like doing is eating a hot meal, give this Thai noodle salad a try. It’s even better the second day.
Thai Noodle Salad
Salad:
- 2 cups shredded rotisserie chicken, skin and bones removed
- 1 cup shredded carrots
- 1 cup grated zucchini (or cucumber)*
- 12 oz angel hair or capellini pasta
Peanut Dressing:
- ½ cup creamy peanut butter
- 1/3 cup rice vinegar
- 1/4 cup canola oil
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce
- 3 Tbsp honey
- 2 tsp crushed garlic
- 1 Tbsp grated ginger root
- juice from 1 lime
- ¼ tsp red pepper flakes (more if you prefer spicier)
Optional Toppings:
- ½ cup cilantro leaves
- 4 green onions white and pale green parts, thinly sliced
- 1/3 cup peanuts, crushed
* We use the large grate on our cheese grater and hold the veggies at a 45˚ angle to the upright grater to make long strands.
In a mixing bowl, combine all dressing ingredients and whisk until thoroughly combined.
Prepare the pasta according to package. Drain and rinse thoroughly under cold water until noodles are cool. Shake off excess water.
Place the noodles, chicken, carrots and zucchini in a large serving bowl and toss with the dressing. Add your choice of toppings. Can be served immediately or refrigerated.
Serves 6