Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette

I found this recipe on the Thai Kitchenwebsite and was excited to give it a try. My family loves Asian noodle salads so this one was sure to be a hit. It was easy to make and took very little time. The noodles cook quickly so you don’t have to heat up your kitchen (which is great for the hot summer days). I loved the flavors and textures of this salad. The soft noodles, crisp vegetables, and crunchy peanuts were really delicious with the sweet and tangy salad dressing. I will be making this salad again and again this summer.

Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette:
Adapted recipe by For the Love of
Original recipe by Thai Kitchen

Spicy Lime Vinaigrette:

  • 1/4 cup of lime juice
  • 1/4 cup of seasoned rice vinegar (you can use plain too)
  • 1/2 cup of sugar (I didn’t use all of the sugar)
  • 3 tbsp fish sauce
  • 5-6 cloves of garlic, minced
  • 1 tsp crushed red pepper flakes (1 tbsp if you want really spicy)
  • Sea salt, to taste

Mix all of the ingredients together in a bowl. Cover and refrigerate until needed.


  • 4 ounces of Rice noodles, prepared per instructions
  • 3 cups of spring mix salad greens
  • 1 1/2 cups of roasted chicken, shredded (you can use rotisserie chicken)
  • 1 cucumber, seeded and thinly sliced
  • 1/2 cup of carrots, shredded
  • 1/2 cup of peanuts
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup of green onions, chopped
  • 1/4 cup of red onion, thinly sliced

Prepare the rice noodles per instructions; once they are cooked, rinse with cold water and drain well. Combine the noodles with the salad greens, chicken, cucumber, carrots, peanuts, cilantro, green onions, red onion, and vinaigrette; toss until evenly coated then serve immediately. Enjoy.


Click here for a printable version of this recipe – For the Love of

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One Response to “Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette”

  1. 1

    Jenn — December 27, 2012 @ 6:04 pm

    This is one of my ALL TIME favorite recipes. My boyfriend and I eat it about every two weeks! I recently made it for a dinner party and it was a HUGE success.
    I use soy sauce instead of fish sauce and don’t add red onion.


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