When it comes to any recipe with me, I have to have two things met - lots of flavour (obviously) and texture. Texture in a salad (or in this case a chicken noodle salad) is SO important. So of course, this salad has texture from chopped peanuts and from the crunchy celery, which also cools things down. Its the perfect spring and summer salad, just be sure to keep extra dressing around to add before eating, noodles have a way of soaking up all that sauce way too easily.

Ingredients

For the Bang Bang Dressing:

This bang bang sauce isn't traditional, as it doesn't have Thai sweet chili sauce. If you prefer to use that, you can. I don't typically have it on hand and don't always feel like making it myself.

You can also check out my DIY Thai sweet chili sauce over here if you'd like.

Instead, I use sriracha, honey and lime juice. So all you need for this dressing is:

• mayonnaise
• sriracha
• honey
• lime juice

For the Noodle Salad

• Cooked chicken breast: feel free to use any leftover chicken you have on hand (rotisserie chicken), or easily make your own using your Instant Pot. You can see how to do that here!
• Fish sauce: I highly recommend using a quality tasting fish sauce. I like this one from Red Boat (you can also find it at Costco!).
• Lime juice
• Soba noodles: or use any type of noodle you prefer
• Celery
• Carrots
• Thai basil
• Cilantro
• Roasted and salted peanuts
• Thai chili peppers

How to Make a Thai Chicken Noodle Salad

The first thing to do is make the easy dressing.

In a small bowl, mix together the mayonnaise, sriracha, honey and lime juice and set that aside.

Once you have your cooked chicken shredded, place it in a bowl. Add the fish sauce, lime juice and about three to four tablespoons of the bang bang dressing. Mix well and set that aside.

Cook the noodles and then once drained, place them in a large bowl. Add the carrots and celery and most of the dressing. Toss well, and then add the chicken and mix again.

Scatter the Thai basil, cilantro, peanuts and chopped chili peppers. Serve and enjoy this chicken noodle salad!

Cooking and Prep Tips

• Reserve extra sauce: noodles always soak up lots of sauce, so be sure to keep some set aside for when you are about to eat, so you can add more in. The good thing is this dressing is very easy to make, so you can easily whip up more if needed.
• Cook ahead of time: have the dressing and chicken cooked ahead of time to make things even easier.
• Meal prep: this can be meal prepped ahead of time, however, keep extra dressing on hand to add to the Thai chicken noodle salad as needed.

Substitutions

• Gluten-Free: use gluten-free noodles, or 100% pure buckwheat soba noodles. Be sure to rinse them well after cooking.
• Less heat: omit the Thai chili peppers, they are spicy! Or use a milder pepper, such as serrano or jalapeño.
• Peanut-free: omit the peanuts, and use another nut, such as almonds, or sunflower seeds (I'd opt for salted and roasted regardless).
• No Mayo: you could try this with Greek yogurt instead, but I haven't tried it. Or you could do half and half.
• Thai basil: if you can't find Thai basil, you can use sweet basil, but it will lack the same flavour. You could also use mint and cilantro instead.
• Different veggies: add in thinly sliced cabbage (green, or Napa would be great), peppers or even a coleslaw mix instead.

More noodle and Thai dishes to try:

• Soba Noodles with Peanut Sauce and Crunchy Celery
• Soba Noodle Salad with Orange Ginger Miso Sauce
• Sweet Potato Noodles with Cashew Cream Sauce and Bacon
• That Chicken Wings
• Healthy Pad Thai
• Air Fryer Coconut Shrimp
• One Pot & 30 Minute Thai Red Curry
• Thai Shrimp Stir Fry with Eggplant
• Thai Spiced Cashews (Trader Joe's Inspired)

Are you ready to make this Thai chicken noodle salad? Let's get to it!

As always, if you make this Thai chicken noodle salad please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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