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Thai chicken noodle salad

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Ready to plate in just 20 minutes, this quick and easy Thai chicken salad makes for a deliciously fresh meal. Serve with lime wedges for an extra zesty punch.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes
Thai chicken noodle salad


  • 1 tbs peanut oil
  • 2 (about 400g) Coles RSPCA Approved Chicken Breast Fillets, thinly sliced
  • 200g rice vermicelli noodles
  • 1 tbs soy sauce
  • 2 tbs lime juice
  • 1 tbs palm sugar
  • 2 tsp fish sauce
  • 1 tsp finely grated fresh ginger
  • 2 tsp sesame oil
  • 1 cup basil leaves
  • 1 cup coriander leaves
  • 200g perino tomatoes, halved
  • 1 red onion, cut into thin wedges
  • 1 Lebanese cucumber, halved, thinly sliced
  • lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat peanut oil in a medium frying pan over medium-high heat. Cook chicken, stirring, for 3 mins or until browned. Transfer to a plate.
  2. Step 2

    Meanwhile, place noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 5 mins or until noodles are just tender. Rinse under cold water. Drain well.
  3. Step 3

    Whisk soy sauce, lime juice, sugar, fish sauce, ginger and sesame oil in a large bowl. Add noodles, chicken, basil, coriander, tomato, onion and cucumber. Toss to combine. Serve with lime wedges.