Gluten-Free Thai Noodle Salad

This cold Thai salad is a staple in our house year around & great for FAST weeknight dinners, a side for a party, or easy meal prep! It’s gluten-free, dairy-free, easy to be plant based, & packed full of crisp veggies, & a creamy peanut-lime sauce! Crowd favorite & ready in 20 minutes!

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I cannot wait for you to give this yummy recipe a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new allergy friendly recipes for you!

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Gluten-Free Thai Noodle Salad

By: Nikki Ross – Simple Life with Nikki

This cold Thai salad is a staple in our house year around & great for FAST weeknight dinners, a side for a party, or easy meal prep! It’s gluten-free, dairy-free, easy to be plant based, & packed full of crisp veggies, & a creamy peanut-lime sauce! Crowd favorite & ready in 20 minutes!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course, Salad, Side Dish

Servings 6

Calories 417 kcal

Ingredients

  

1x2x3x

• 1 pound chicken, cubed (optional: see note)
• 8 ounces rice noodles
• 1 tbsp avocado oil
• 1 1/2 cups purple cabbage, thinly sliced
• 1 1/2 cups carrots, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1/4 cup crushed peanuts
• 1 tbsp sesame seeds

Peanut Sauce

• 1/4 cup creamy peanut butter
• 2 tbsp gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp lime juice
• 1 tsp ground ginger
• 1 tbsp minced garlic
• 1 tbsp maple syrup
• 1/4 tsp red pepper flakes
• 2-3 tbsp water (to thin sauce)

Instructions

 

• In a large saucepan, heat the avocado oil over medium heat, then add the cubed chicken cooking until juices run clear. Set aside in a bowl to cool.
• In a medium pot, cook the rice noodles following noodle directions. Strain, rinse in cold water, and set aside to cool.
• In a small bowl, combine all the peanut sauce ingredients & whisk to combine well.
• In a large bowl, combine the cooled chicken, veggies, crushed peanuts, and sesame seeds. Next, add the noodles and sauce & mix well!
• Optional toppings: pepper flakes, cilantro, peanuts, edamame, squeeze of lime, etc.

Notes

This dish is great with or without chicken.

Plant-based? Just add tofu or chickpeas for added protein!

Store in an airtight container in the refrigerator for up to a week.

Show Nutrition Facts Hide

Nutrition

Calories: 417kcalCarbohydrates: 46gProtein: 23gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 48mgSodium: 349mgPotassium: 641mgFiber: 4gSugar: 7gVitamin A: 6352IUVitamin C: 44mgCalcium: 68mgIron: 2mg

Nutrition Disclosure:

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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