I can be a little picky about salads- but I LOVE Asian salads! Don't get me wrong- I want to like salads. I swear- I really do! But, I am not a fan of many dressings. Plus, grape tomatoes, kale, cucumbers, olives, red cabbage, radishes, and mushrooms are also not high on my list. But, I enjoy lettuce, carrots, peppers, scallions, broccoli, edamame, zucchini, and cilantro. And, a ginger-sesame or peanut dressing- always YES!
One of the great things about an Asian noodle salad is that when eaten warm feels like stir fry, but they can also be enjoyed cold!
Salad Variations:
Vegetables: Carrots, peppers, onions, snow peas, broccoli, broccoli slaw, cabbage, edamame, and/or water chestnuts. I prefer them lightly sautéed, but you could also leave raw.
Meat: Chicken, pork, beef, tofu, or none
Noodles: Rice noodles, brown rice noodles, soba noodles, spaghetti, or zucchini noodles
Sauce: Thai almond sauce, Thai peanut butter sauce, pad Thai sauce, or Sesame dressing
Easy to prepare! It can be ready in 30 minutes or less, with fresh, healthy ingredients! Plus, using a prepared sauce will add lots of flavor, without any extra time!
Great for healthy meal-prep! Filled with fresh vegetables, chicken, and gluten free noodles- It keeps well in the fridge and you will look forward to eating it all week!
So much flavor with simple ingredients! 90% of the time, I have all of these ingredients in the fridge and pantry. I found the Thai almond sauce from Thrive Market, but even Target has a Thai peanut sauce that would be amazing in this recipe!
Ingredients in Gluten Free Thai Almond Noodle Salad
Thai Almond or Peanut Sauce
Bell Peppers
Carrots
Snow Peas
Chicken
Rice Noodles
Lime
Olive Oil
Optional: scallions, cilantro, chopped peanuts
Gluten Free Thai Almond Noodle Salad
Loaded with fresh veggies, this gluten free Thai almond noodle salad makes the perfect weeknight or potluck side dish!
Prep:
5
min
cook:
25
min
total:
30
min
Author:
Ingredients
Olive oil
3 bell peppers, sliced
Salt and pepper
5 - 8 oz. shredded carrots
8 oz. snow peas
1 1/2 lbs. chicken tenderloin
7 oz. rice noodles
1/2 c. pasta water
1+ c. Thai almond sauce (or Thai peanut sauce)
Juice of 1 lime
2 - 3 scallions, chopped
Optional: peanuts or almonds, chopped
Instructions
In a large skillet, heat 1 - 2 Tbsp. of olive oil over medium heat. Sauté the peppers for 5-7 minutes. Season with salt and pepper. Then, use the same skillet to sauté the carrots and snow peas for 5-7 minutes. Set veggies aside. Next, add more oil to the pan. Brown each side of the chicken for 4-6 minutes, until cooked through. Season with salt and pepper. Set aside and slice once cooled.
Meanwhile, bring a medium saucepan, filled halfway with water, to a boil. Cook noodles according to package directions. Reserve 1/2 cup of the pasta water before draining.
In a large mixing bowl, combine the sautéed veggies, chicken, noodles, pasta water, sauce, and lime juice. Stir until well-coated. Garnish with chopped scallions and peanuts or almonds.
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