Thai Hot Chicken Noodle Salad Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Rice noodles/Capellini1⁄2 Pound
 Fish sauce1⁄4 Cup (4 tbs)
 Lime juice3 Tablespoon
 Sugar2 Tablespoon
 Soy sauce1 Tablespoon
 Grated lime zest1 Teaspoon
 Peanut oil/Other vegetable oil3 Tablespoon
 Garlic2 Clove (10 gm)
 Jalapeno pepper To Taste
 Chicken breast fillets1⁄2 Pound
 Shiitake mushrooms1⁄2 Pound
 Thinly sliced green onions1⁄3 Cup (5.33 tbs)
 Kale1⁄2 Pound
 Shredded romaine lettuce8 Cup (128 tbs)
 Chopped cilantro1⁄3 Cup (5.33 tbs)
 Chopped roasted peanuts1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 548 Calories from Fat 163

% Daily Value*

Total Fat 19 g28.8%

Saturated Fat 2.7 g13.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1563.8 mg65.2%

Total Carbohydrates 78 g26.1%

Dietary Fiber 6.6 g26.6%

Sugars 13 g

Protein 20 g40.2%

Vitamin A 184.4% Vitamin C 129.8%

Calcium 11.6% Iron 13.3%

*Based on a 2000 Calorie diet


1. If using Asian rice noodles, place in a bowl and cover with boiling water. Let stand 10 to 15 minutes to soften. If using capellini, cook and drain according to package directions.
2. In a small bowl, combine nam pla, lime juice, sugar, soy sauce, and lime zest. Set sauce aside.
3. In a wok or large frying pan, heat oil over high heat. Add garlic, jalapeno, and chicken and stir-fry 1 minute. With a slotted spoon, remove from wok. Add mushrooms and scallions to wok and stir-fry 2 minutes. Add kale and stir-fry until wilted, about 2 minutes. Return chicken to pan. Add sauce and cook 2 minutes.
4. Toss chicken and sauce with noodles. Serve on a bed of lettuce, with cilantro and peanuts sprinkled on top.