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!
Ingredients
- 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.
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