Crispy pieces of Thai roasted chicken are paired with noodles and edamame beans tossed in a creamy peanut dressing, crisp cos and carrot, topped off with crunchy roasted cashews. It’s the perfect balance of spicy, creamy and fresh!
This Week
2 Dec - 8 Dec
Thai Chicken Noodle Salad with Creamy Peanut Dressing
- Under 30 minutes
- 4
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Meal Prep Guide
Roast ⅓ cup cashews (allow to cool, and store in an airtight container in the pantry).
Make the dressing (store in an glass jar in the fridge).
Ingredients
- 4 Tbsp peanut butter
- 1 lemon (juice)
- 1 Tbsp ginger (grated)
- 1 garlic cloves (crushed)
- 3 Tbsp rice wine vinegar
- 2 Tbsp fish sauce
- 1 Tbsp water
Method
- Add all of the ingredients to a glass jar and shake well to combine.
Tips
- Store bought curry pastes really vary in strength of flavour and spice levels so you might need to add a little more or less depending on the brand you use.
- Our favourite store-bought curry pastes are from the brand Mae Ploy – they don’t use any vegetable oils, additives or preservatives. You can find them at some supermarkets and most Asian supermarkets or speciality stores.
- The consistency of the dressing may vary depending on how oily your peanut butter is. If your peanut butter is dry, you may need to add a little water to thin down the sauce.
- Rinsing the noodles under cold water helps to stop them from clumping together and going ‘gluggy’.
Shortcuts
Vegetables
- Swap out the lettuce for finely sliced cabbage.
- Add some mint or Vietnamese mint.
Protein
- For a vegetarian option, swap out the chicken for 600g of tofu (cut into cubes) roast in the same marinade for 20-30 minutes.
Other
- Swap out the cashews for peanuts.
- Swap out the egg noodles for rice noodles.
- You can use any type of Thai curry paste you’d like.
Ingredients
Thai roasted chicken pieces
- 600g chicken thighs (sliced into bite-sized pieces)
- 1 Tbsp Thai green curry paste
- 3 Tbsp olive oil
- 1 Tbsp fish sauce
- 1 Tbsp rice wine vinegar
- 2 tsp coconut sugar
- 140g chow mein noodles or thin egg noodles
- 1 cup shelled edamame beans
- 120g baby cos (1 bag)
- 1 carrot (peeled into ribbons)
- 1 fresh chilli (finely sliced)
- ⅓ cup roasted cashews (roughly chopped)
- ½ cup coriander (roughly chopped)
Dressing
- 4 Tbsp peanut butter
- 1 lemon (juice)
- 1 Tbsp ginger (grated)
- 1 garlic cloves (crushed)
- 3 Tbsp rice wine vinegar
- 2 Tbsp fish sauce
- 1 Tbsp water
Method
- Preheat the oven to 200 degrees fan bake. Add the Thai curry paste, olive oil, fish sauce, rice wine vinegar and coconut sugar to a medium size bowl; mix well to combine. Add the chicken and toss well to coat.
- Pop the chicken onto a lined baking tray and cook for 20 minutes until golden brown, crispy and cooked through.
- Cook the noodles as per the packet instructions, when they have 5 minutes of cooking time remaining, add the edamame beans.
- To make the dressing, add all of the ingredients to a small bowl and whisk well to combine.
- Drain the noodles and edamame beans and rinse under cold water. Add to a large bowl and pour over the dressing; toss well to make sure all the noodles are coated in dressing, then stir through the coriander.
- Time to assemble the bowls, add some of the noodles to each bowl, then add some lettuce and carrot ribbons. Top with the crispy chicken, roasted cashews and fresh chilli.
Variations
Vegetables
- Swap out the lettuce for finely sliced cabbage.
- Add some mint or Vietnamese mint.
Protein
- For a vegetarian option, swap out the chicken for 600g of tofu (cut into cubes) roast in the same marinade for 20-30 minutes.
Other
- Swap out the cashews for peanuts.
- Swap out the egg noodles for rice noodles.
- You can use any type of Thai curry paste you’d like.
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