Thai chicken noodle salad on a white plate
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5 from 1 vote

Thai Chicken Noodle Salad

This Thai Chicken Noodle Salad is packed with vegetables and flavoured with a spicy Thai inspired dressing. This is ideal for lunch.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Lunch, Main Course
Cuisine: Thai
Keyword: noodle salad, thai food, Thai salad
Servings: 2 servings
Calories: 380kcal
Author: Dannii


  • 200 g chicken breasts
  • 50 g dried wholewheat noodles
  • 2 carrots
  • 2 courgettes (zucchini)
  • 2 radishes sliced
  • 4 spring onions (scallions) sliced
  • 3 garlic cloves
  • 30 g piece of peeled ginger
  • 1 stalk lemon grass
  • 2 red chillies
  • 2 limes (juice only)
  • 1 tbsp olive oil
  • 1 tbsp paprika
  • 60 g coriander (cilantro)


  • Put the garlic, ginger, lemon grass, chillies, lime juice, olive oil, paprika and half the coriander into a food processor and blend into a paste. If you don't have a food processor, you can just chop everything very fine.
  • Cut the chicken into chunks and set aside.
  • Using a peeler, peel the carrots and courgette into strips.
  • Heat a little oil in a large pan and add the chicken and cook until ready (around 10 minutes). Once it is cooked, add the Thai paste and cook for 3 minutes. Take out of the pan and set aside.
  • Put your noodles into a pan of boiling water and cook for 5 minutes.
  • Put the pan back on the heat and add the carrots and courgette. Cook for 3 minutes.
  • Once everything is cooked, mix the carrots and courgettes with the drained noodles and put onto a plate and then top with the chicken. Sprinkle with the leftover coriander, radishes and spring onions.


You can make a some herby yoghurt to dollop on top by blending together some Greek yoghurt, red chilli and coriander.


Serving: 1portion | Calories: 380kcal | Carbohydrates: 53g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 206mg | Potassium: 1778mg | Fiber: 9g | Sugar: 13g | Vitamin A: 15015IU | Vitamin C: 139.4mg | Calcium: 143mg | Iron: 5.3mg