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Delicious Thai Chicken Salad with fresh vegetables and zesty dressing

Thai Chicken Salad

A vibrant and fresh Thai Chicken Salad that combines noodles, veggies, and a creamy dressing for a satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Salad
Cuisine Thai
Servings 4 servings
Calories 350 kcal

Ingredients
  

Noodles

  • 4 oz Gluten-free Thin Rice Noodles Delicate texture
  • 2 cups sweet potato noodles Slightly chewy

Vegetables

  • 1 cup shredded cabbage Crunchy and refreshing
  • 1/2 cup mung bean sprouts Crisp and fresh
  • 1 bunch scallions, chopped Mild onion flavor
  • 1 clove garlic, minced Aromatic
  • 1/2 teaspoon fresh grated ginger Adds warmth
  • 1 handful cilantro Fresh herbaceous taste

Protein

  • 1 cup firm tofu, drained, pressed and cubed Adds protein and texture

Dressings & Sauces

  • 1 tablespoon peanut oil Adds richness
  • 1 tablespoon tamarind stir fry paste Tangy and umami
  • 1 tablespoon low sodium gluten-free tamari or soy sauce Depth of flavor
  • 1 tablespoon maple syrup Subtle sweetness
  • 1/4 cup natural peanut butter Rich and creamy
  • 1 tablespoon gluten-free tamari Additional umami
  • 1 teaspoon rice wine vinegar Tartness
  • 2 squirts sriracha sauce Spicy kick
  • 1 small lime juice Adds freshness
  • 1/4 cup hot water Adjusts sauce consistency
  • 2 tablespoons brown sugar Caramel notes

Toppings

  • 1/4 cup salted peanuts Crunchy with a salty flavor

Instructions
 

Preparation

  • Begin by cooking the gluten-free thin rice noodles according to the package instructions. Drain them in a colander and set aside to cool.
  • Prepare the sweet potato noodles in the same pot until just tender, then drain and cool slightly.
  • In a large mixing bowl, combine the tofu cubes, shredded cabbage, mung bean sprouts, and scallions. Mix gently.
  • Add the cooled rice and sweet potato noodles to the bowl, stirring everything together.

Dressing

  • In a small mixing bowl, whisk together the peanut oil, tamarind stir fry paste, gluten-free tamari, minced garlic, fresh grated ginger, lime juice, maple syrup, natural peanut butter, and rice wine vinegar.

Combine

  • Incorporate the dressing into the noodle and vegetable mixture, folding gently to coat.
  • Season with sriracha sauce and give it one final toss.
  • Sprinkle with salted peanuts and fresh cilantro right before serving.

Notes

Make sure to press the tofu well to remove moisture for better texture. Adjust sriracha based on spice preference and keep dressing separate if transporting for lunch.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 3gSodium: 500mgFiber: 6gSugar: 10g
Keyword comfort food, healthy salad, quick dinner, Thai Chicken Salad, Vibrant Ingredients
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